Chai Spiced Buttermilk Beignets with Cardamom Sugar
These pillowy buttermilk beignets get a warm spice makeover with a fragrant chai blend of cinnamon, cardamom, ginger, allspice, and nutmeg. The buttermilk adds tang and tenderness to the yeasted dough, while the baking soda creates extra lift for incredibly light, airy results. Perfect for brunch gatherings or as a special dessert, these beignets are dusted with chai-spiced powdered sugar that complements the aromatic dough. The combination of yeast and baking soda creates a unique texture that's more complex than traditional beignets.
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 4 teaspoons active dry yeast
- 3 tablespoons sugar
- 1 cup lukewarm water
- ¾ cup buttermilk
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature and lightly beaten
- 3 ½ cups bread flour
- 1 ½ cups powdered sugar
- oil, for frying
Instructions
- 1
Whisk together all chai spice ingredients in a small bowl
- 2
Sprinkle yeast and sugar into lukewarm water and let sit until frothy
- 3
Stir in buttermilk, 1 teaspoon chai spice mix, baking soda, salt, and beaten egg
- 4
Add flour gradually until rough dough forms, then knead on floured surface until smooth
- 5
Place dough in greased bowl, cover with damp towel, and let rise until doubled
- 6
Heat oil in tall wide pot to 350°F
- 7
Punch down risen dough, divide in half, and roll each piece to 1/8 inch thickness
- 8
Cut dough into 1-inch diamonds using crosshatch pattern
- 9
Fry dough pieces in hot oil for 3-4 minutes per side
- 10
Drain on paper towel-lined baking sheet
- 11
Mix powdered sugar with remaining chai spice blend
- 12
Dust hot beignets generously with spiced sugar and serve immediately
Tips
Keep oil temperature steady at 350°F using a thermometer - too hot and beignets brown before cooking through, too cool and they absorb excess oil
Work quickly when cutting and frying dough to prevent over-rising, and fry in small batches to avoid overcrowding
Dust with spiced sugar while beignets are still warm so the coating adheres properly
Good to Know
Best eaten immediately, store leftover beignets covered at room temperature up to 2 days
Dough can be made through first rise, then refrigerated overnight and shaped next day
Serve immediately while warm and crispy, dusted with spiced sugar
Common Mistakes
Use a thermometer to maintain oil temperature and avoid soggy or burnt beignets
Don't overwork the dough during kneading to keep beignets tender
Fry in small batches to prevent oil temperature from dropping
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the dough ahead of time?
Yes, after the first rise you can refrigerate the dough overnight. Let it come to room temperature before shaping and frying.
What if I don't have buttermilk?
Mix 3/4 cup whole milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes until slightly thickened.
How long do these keep fresh?
Beignets are best eaten immediately while warm and crispy, but can be stored covered at room temperature for up to 2 days.