Place the yeast, warm water and sugar in the bowl of your mixer. Fit your dough hook attachment.
Allow it to stand for about 10 minutes until light foam shows on the surface.
Add the salt eggs, and buttermilk, and mix on medium to combine.
Add in the first measure of flour, and mix on medium combine.
Add in the butter, and mix on until incorporated. It may look lumpy, but that is fine.
Gradually add in the second measure of flour. Mix until the dough begins coming together.
Turn out from the bowl and knead lightly with your hands, forming it into a ball.
Place the dough into a floured bowl. Cover with plastic wrap and allow to stand in a warm place until it doubles in size. (About 2 hours)
Remove the dough from the bowl and place onto a floured work surface. Do not knead or bash out the air bubbles in the dough.
Gently roll out the dough, don’t roll too thin.
Cut the dough into diagonals, no rectangles, um shapes that look something that looks like a squashed square.
Fry the beignets immediately in hot oil, about 3 or 4 at a time until they puff up and go golden brown. You do need to turn them over in the oil so that they fry evenly on both sides.
Drain the excess oil off quickly on paper towel and then toss the beignets in the icing sugar.
At this point you can choose to fill them with Crème Patisserie or Nutella. Use a syringe to draw up the Nutella from the jar and literally squirt it into the beignet. Pipe the crème Patisserie into the beignets using a piping bag.
You do not have to fill the beignet, but you absolutely must eat them while they are still warm.Recipe reprinted with permission of PomegranateDays. To see more recipes, click here.