Buttermilk Beignets (French Donuts)



  • ¾ cup whole milk
  • 1-1/2 cups buttermilk
  • 2 packages (4-1/2 tsp) active dry yeast
  • 3 tbsp T-Sugars Belgian Cassonade Sugar
  • 4 cups bread flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • Oil for frying
  • T-Sugars Icing Sugar Mill (1-2 cups)


Heat milk over medium heat until bubbles form. Remove from heat and pour into the bowl of a stand mixer. Add buttermilk, yeast and T-Sugars 
Belgian Cassonade Sugar. After yeast begins to look foamy, add in flour, baking soda and salt.

Using dough hook attachment, mix on low speed for about 5 minutes or until ingredients are combined. Increase speed to medium and knead for 7-8 minutes. When finished, dough should be sticky but pulling away from sides of bowl.

Oil dough and interior of bowl and cover with plastic wrap. Let rise in a warm area until doubled in size, at least 1 hour.

Turn dough onto floured surface and roll out to ½-inch (1.27 cm) thickness. Cut into 2-inch (5 cm) squares. Fry in oil over medium heat (350°-375°F or 180°-190°C in a deep fryer), turning constantly. When golden brown, remove from oil and drain on plate lined with paper towels.

Dust generously on all sides with T-Sugars Icing Sugar Mill.