Side Pannel
Chai Spiced Buttermilk Beignets
Chai Spiced Buttermilk Beignets
- Recipe Submitted by maryjosh on 03/19/2019
Ingredients List
- chai-spice:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 4 teaspoons active dry yeast
- 3 tablespoons sugar
- 1 cup lukewarm water (95-115˚F)
- 3/4 cup buttermilk
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, room temperature and lightly beaten
- 3 1/2 cups bread flour
- 1 1/2 cups powdered sugar
- oil for frying
Directions
1. In a small bowl, whisk together all chai-spice ingredients until thoroughly combined. Set aside.
2. In a mixing bowl, sprinkle yeast and sugar into water and allow mixture to sit and get frothy, about 5 minutes.
3. Stir in buttermilk, 1 teaspoon prepared chai-spice, baking soda, salt, and egg.
4. Add flour, 1/2 cup at a time, until fully incorporated and a rough dough comes together. Turn mixture out onto a clean, lightly floured surface and knead for 4 to 6 minutes or until a smooth dough forms.
5. Place dough into a lightly greased bowl and cover with a damp towel. Allow dough to sit in a warm area until double in size, about 1 hour.
6. Fill a tall-and wide pot with 2-inches oil and preheat to 350˚F.
7. Once dough has doubled in size, punch down in center to deflate, turn out onto a clean, lightly floured surface and cut dough into two equal pieces. Cover one piece of dough and roll out the other until 1/8 inch thick.
8. Slice rolled dough into a crosshatch pattern, creating 1-inch diamonds. Repeat with remaining half of dough.
9. Carefully and gently drop a few pieces of dough into the hot oil and fry for 3 to 4 minutes on each side.
10. Drain onto a baking sheet lined with paper towels and repeat until all dough has been fried.
11. In a medium bowl whisk together powdered sugar and remaining chai-spice and scoop some of the mixture into a fine mesh sieve.
12. Top beignets with a generous amount chai-spiced powdered sugar and serve immediately.
2. In a mixing bowl, sprinkle yeast and sugar into water and allow mixture to sit and get frothy, about 5 minutes.
3. Stir in buttermilk, 1 teaspoon prepared chai-spice, baking soda, salt, and egg.
4. Add flour, 1/2 cup at a time, until fully incorporated and a rough dough comes together. Turn mixture out onto a clean, lightly floured surface and knead for 4 to 6 minutes or until a smooth dough forms.
5. Place dough into a lightly greased bowl and cover with a damp towel. Allow dough to sit in a warm area until double in size, about 1 hour.
6. Fill a tall-and wide pot with 2-inches oil and preheat to 350˚F.
7. Once dough has doubled in size, punch down in center to deflate, turn out onto a clean, lightly floured surface and cut dough into two equal pieces. Cover one piece of dough and roll out the other until 1/8 inch thick.
8. Slice rolled dough into a crosshatch pattern, creating 1-inch diamonds. Repeat with remaining half of dough.
9. Carefully and gently drop a few pieces of dough into the hot oil and fry for 3 to 4 minutes on each side.
10. Drain onto a baking sheet lined with paper towels and repeat until all dough has been fried.
11. In a medium bowl whisk together powdered sugar and remaining chai-spice and scoop some of the mixture into a fine mesh sieve.
12. Top beignets with a generous amount chai-spiced powdered sugar and serve immediately.
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