Glazed Buttermilk Beignets Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://spiceupwithsophie.com/glazed-buttermilk-beignets-recipe/
