Baked Buttermilk Beignets - Edible Nashville

Ingredients

• 1 cup (235 ml) buttermilk, warmed to 115°F (46°C)
• ¼ cup (50 g) granulated sugar
• 2 tsp (7 g) active dry yeast
• 1 cup (120 g) white whole wheat flour
• 1¼–1½ cups (150–180 g) unbleached all-purpose flour, plus more for rolling
• 1 tsp salt
• 1/4 cup (32 g) flax egg
• 4 tbsp (56 g) softened butter, plus more for oiling
• Lots of confectioners’ sugar, for serving