Cardamom Rose Beignets

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4.30 from 10 votes

Beignets are a perfect sweet treat, and they only take 30 minutes to make!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: beignets

Calories: 172kcal

Author: Tieghan Gerard

Ingredients

1 1/4 teaspoons active dry yeast
2 tablespoons brown sugar
3/4 cup warm water
1 egg
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon rose water (optional)
3 1/2-4 cups all-purpose flour
1 teaspoon ground cardamom
canola oil, for deep-frying
powdered sugar, for dusting

Instructions

1. Mix the yeast, brown sugar, and water in the bowl of a stand mixer fitted with the dough hook. Let sit for 5 minutes and allow the yeast to proof, it will foam up. Then add the eggs, salt, buttermilk, melted butter, vanilla, rose water (if using), 2 1/2 cups flour, and the cardamom, mix on medium until combined. Continue slowly adding the remaining 1/2 cup of flour until it is all incorporated. The dough will be sticky. At this point begin adding 1 tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes).
2. Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top. Let rise for 1-2 hours in a warm spot, or until doubled in size.
3. Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/4 inch thick. Use a knife or pastry cutter to cut into 3×3 inch squares (about 25 squares). Cover with a damp kitchen towel while the oil preheats.
4. Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. Fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares.
Dust each beignet generously with powdered sugar. EAT!

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