Name: Glazed Buttermilk Beignets Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 2¼ teaspoons active dry yeast; ¾ cup warm water; ¼ cup sugar; ½ cup buttermilk; 1 egg; 3½ cups all-purpose flour; 2 tablespoons melted butter; 1 cup powdered sugar; 2-3 tablespoons milk; 1 teaspoon vanilla extract; Oil (vegetable or canola) for frying

Jump to Recipe

Introduction

Glazed buttermilk beignets are light, airy, and irresistibly sweet. This classic treat combines a tender dough fried to golden perfection and a smooth, vanilla-infused glaze that takes every bite to the next level.

The image shows a stack of three square pastries, each with a light golden-brown flaky crust layered three times, creating a textured and slightly puffed look. On top of each pastry is a smooth, shiny white icing with a slightly translucent finish that covers the entire top surface. The stack sits on a flat surface with a white marbled texture in the background. The lighting highlights the crisp edges and the glossy icing carefully. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, stir the active dry yeast into warm water with the sugar. Let it sit for about 5-10 minutes until the mixture is foamy and activated.
Step 2: Add the buttermilk, egg, melted butter, and flour to the yeast mixture. Mix well to form a dough, then cover and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 3: Roll out the risen dough on a floured surface to about ½-inch thickness. Cut it into squares using a knife or pizza cutter.
Step 4: Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the dough squares in batches until golden brown on both sides, about 1-2 minutes per side. Remove and drain on paper towels.
Step 5: While the beignets are still warm, combine powdered sugar, milk, and vanilla in a bowl to make the glaze. Dip each beignet into the glaze, allowing excess to drip off before serving.

Tips & Variations

Use warm but not hot water to activate yeast properly and ensure good rise.
For a citrus twist, add a teaspoon of lemon or orange zest to the glaze.
Serve beignets fresh and warm for the best texture and flavor.

Storage

Store leftover beignets in an airtight container at room temperature for up to 2 days. Reheat briefly in a warm oven or toaster oven to restore crispness. The glaze may soften after storage, so you can refresh it by dipping again if desired.

How to Serve

The image shows a close-up of three square pastry layers stacked on top of each other, each with a golden-brown, flaky texture and a smooth, shiny white icing layer on top. The flaky layers have visible thin, crispy edges and the icing looks thick and slightly glossy, covering the entire top surface of each pastry layer. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Bring it to room temperature and allow it to rise before shaping and frying.

What type of oil is best for frying beignets?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for frying to get the perfect golden crust without burning.