Glazed Buttermilk Beignets Recipe

Introduction

These glazed buttermilk beignets are light, fluffy, and irresistibly sweet. Perfect for breakfast or an afternoon treat, they combine a tender dough fried to golden perfection with a smooth vanilla glaze. Enjoy this classic New Orleans-inspired dessert at home with ease.

Ingredients

• 2¼ teaspoons active dry yeast
• ¾ cup warm water
• ¼ cup sugar
• ½ cup buttermilk
• 1 egg
• 3½ cups flour
• 2 tablespoons melted butter
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla
• Oil for frying

Instructions

1. Step 1: In a bowl, mix the yeast with warm water and sugar. Let it sit until the mixture is foamy, about 5-10 minutes.
2. Step 2: Add the buttermilk, egg, melted butter, and flour to the yeast mixture. Stir until combined, then cover and let the dough rise in a warm place for about 1 hour or until doubled in size.
3. Step 3: On a floured surface, roll out the dough to a ½-inch thickness. Cut the dough into squares using a knife or pizza cutter.
4. Step 4: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the dough squares in batches, cooking each side for 1-2 minutes or until golden brown. Use a slotted spoon to remove the beignets and drain on paper towels.
5. Step 5: In a small bowl, whisk together powdered sugar, milk, and vanilla to create the glaze. Dip the warm beignets into the glaze, then place them on a rack to let the glaze set slightly before serving.

Tips & Variations

• Make sure the water is warm, not hot, to properly activate the yeast without killing it.
• For extra flavor, add a pinch of cinnamon or nutmeg to the dough or glaze.
• If you prefer, sprinkle the beignets with powdered sugar instead of glazing them.
• Use canola or vegetable oil for frying to get a neutral flavor and crisp finish.

Storage

Store leftover beignets in an airtight container at room temperature for up to 2 days. They are best eaten fresh but can be gently reheated in a warm oven for a few minutes. The glaze may soften over time, so consider glazing just before serving if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Allow it to come to room temperature and rise again before shaping and frying.

What should I use if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to ½ cup of milk. Let it sit for 5 minutes before using.

Glazed Buttermilk Beignets Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

These Glazed Buttermilk Beignets are a delightful treat combining fluffy, airy fried dough with a sweet vanilla glaze. Perfect for breakfast, dessert, or a special snack, the beignets are made from a yeast-leavened dough enriched with buttermilk and butter, then fried to golden perfection and dipped in a smooth powdered sugar glaze.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 20 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2¼ teaspoons active dry yeast
• ¾ cup warm water
• ¼ cup sugar
• ½ cup buttermilk
• 1 egg
• 3½ cups flour
• 2 tablespoons melted butter

Glaze Ingredients

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

Frying

• Oil for frying (enough to submerge beignets)

Instructions

1. Activate Yeast: In a small bowl, combine the active dry yeast with warm water and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Prepare Dough: In a larger mixing bowl, add the buttermilk, egg, and melted butter to the yeast mixture. Gradually stir in the flour to form a soft dough. Knead gently until everything is combined, then cover the bowl and let the dough rise in a warm place for approximately 1 hour, or until it has doubled in size.
3. Shape and Fry: After the dough has risen, roll it out on a floured surface to about ½-inch thickness. Cut the dough into squares using a knife or a pizza cutter. Heat oil in a deep fryer or heavy skillet to 350°F (175°C). Fry the dough squares in batches, turning when the bottoms are golden, about 1-2 minutes per side, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
4. Make Glaze: While the beignets are still warm, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a bowl until smooth. Dip each warm beignet into the glaze, letting any excess drip off, and place them on a rack to set before serving.

Notes

• Ensure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.
• The dough should be soft but not sticky; add a little flour if needed while rolling out.
• Maintain the oil temperature at a steady 350°F for even frying and to prevent soggy beignets.
• For extra flavor, you can dust the glazed beignets with a little cinnamon.
• Serve beignets fresh and warm for the best taste and texture.

Keywords: beignets, glazed beignets, fried dough, buttermilk beignets, yeast dough, French dessert, sweet glaze