Buttermilk Beignets With Chocolate Ganache

Do you ever fantasize about an early morning stroll down the Big Easy, followed by a necessary stop for a beloved beignet? We do too. That’s why we created this Buttermilk Beignet recipe, so you can satisfy that craving without having to leave your house. For a bit of extra flair, top with chocolate ganache.

Ingredients

• Beignets
• ½ cup buttermilk
• ¾ cup water

⅓cup sugar

• 2 tablespoons active dry yeast
• 1 egg
• 2 tablespoons butter, softened
• 3 ½ cups bread flour, plus 1/4 cup
• 1 ¼ teaspoons salt
• 1.5 quarts vegetable oil
• 1 ½ cups powdered sugar

Chocolate Ganache

• 6 cups milk chocolate chips
• ½ cup heavy cream

Directions

Beignets

1. Combine milk and water and warm to 105 degrees F.
2. In a mixing bowl, whisk in the sugar and mix in the yeast, set aside 15 minutes.
3. Beat together the egg, salt, butter, and 1 cup of flour. Gradually add the remaining 2 ½ cups
4. and beat until dough pulls cleanly from the sides of the stand mixer.
5. 30
6. Turn dough out onto a floured work surface. Shape into a ball and place in a well-oiled bowl.
7. Cover with a damp dish towel and set in a warm place for 2 hours.
8. Gradually heat 1.5 quarts of vegetable oil in a dutch oven or deep skillet over medium-high
9. heat until it reaches 375 degrees F. Roll the dough into a rectangle on the floured work
10. surface about ¼-inch thick. Cut the dough into 2 inch squares using a pizza cutter.
11. In batches, fry beignets for 1-2 minutes per side until golden brown. Drain beignets on a

paper-towel lined plate.

1. Working in batches, shake powdered sugar and beignets in a paper bag to coat. Sprinkle
2. with more powdered sugar. Serve warm.

Chocolate Ganache

1. Heat heavy cream until almost boiling.
2. Pour the hot cream over the chocolate chips and stir until the chocolate is melted and the
3. mixture is uniform.

Notes

From the Lodge Cast Iron cookbook I picked up during my visit to the Lodge Museum of Cast Iron in South Pittsburg, Tennessee (June 2026). Contributed by Lodge Cast Iron. Recommended cookware: Blacklock Deep Skillet.