Glazed buttermilk beignets are exquisite, fluffy pastries that are fried to golden perfection and coated in a sweet glaze. They are a comforting treat perfect for breakfast or dessert, bringing a taste of New Orleans to your home kitchen.
Why You’ll Love This Recipe
- Unmatched taste: A perfect balance of sweetness and fluffiness that melts in your mouth.
- Nostalgic treat: A classic dessert that evokes memories of French cafés.
- Simplicity: Easy step-by-step instructions make these beignets accessible to all skill levels.
- Family favorite: Everyone adores these crowd-pleasing bites, making them ideal for gatherings.
- Quick preparation: These beignets can be whipped up in under an hour, perfect for a spontaneous treat.
Glazed Buttermilk Beignets
- Total Time: 45 minutes
- Yield: 24 beignets
- Diet: Vegetarian
Description
Light, crispy beignets made with buttermilk and a sweet glaze, perfect for breakfast or dessert. A New Orleans-inspired treat that’s easy to make and irresistibly addictive.
Ingredients
2¼ tsp active dry yeast
¾ cup warm water
¼ cup granulated sugar
½ cup buttermilk
1 egg
2–3 tbsp unsalted butter, melted
½ tsp salt
3½ cups all-purpose flour
Oil for frying (vegetable or canola)
1–1½ cups powdered sugar
2–3 tbsp milk (or buttermilk)
1 tsp vanilla extract
Instructions
Combine warm water and sugar in a bowl. Stir in yeast and let sit 5–10 minutes until frothy.
Whisk buttermilk, egg, and melted butter in another bowl.
Add the yeast mixture to the wet ingredients and mix until combined.
In a third bowl, mix flour and salt. Gradually add to the wet mixture until a sticky dough forms.
Knead the dough on a floured surface for 5 minutes until smooth.
Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
Roll dough into ½-inch-thick sheet. Cut into 2-inch squares.
Heat oil in a deep pan to 350°F (175°C). Fry beignets in batches until golden brown on both sides.
Whisk powdered sugar, milk, and vanilla for the glaze. Drizzle over warm beignets.
Notes
Use a frying thermometer to maintain oil temperature and avoid greasy results.
Glaze should be runny enough to coat beignets smoothly but not too wet.
Serve immediately for maximum fluffiness. Store leftovers in an airtight container at room temperature for up to 24 hours.
Recipe is halal and free of pork, meat, and alcohol.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Frying
- Cuisine: American
Ingredients You’ll Need
- 2¼ tsp active dry yeast
- ¾ cup warm water
- ¼ cup granulated sugar
- ½ cup buttermilk
- 1 egg
- 2–3 tbsp unsalted butter, melted
- ½ tsp salt
- 3½ cups all-purpose flour
- Oil for frying (vegetable or canola)
- For the Glaze:
- 1–1½ cups powdered sugar
- 2–3 tbsp milk (or buttermilk)
- 1 tsp vanilla extract
Why These Ingredients Work
Active dry yeast is the star of this recipe, providing the necessary leavening that gives the beignets their signature fluffiness. The addition of buttermilk creates a tender crumb and a slight tang, balancing the sweetness perfectly. All-purpose flour provides the structure, ensuring that each bite holds its shape while still being light. Lastly, the glaze, made with powdered sugar and a splash of milk, adds a sweet, creamy finish that makes these beignets truly irresistible.
Essential Tools and Equipment
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- Mixing bowls
- Whisk
- Rolling pin
- Deep frying pan or heavy pot
- Frying thermometer
- Slotted spoon
- Parchment paper
Step-by-Step Instructions
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Activate the yeastCombine warm water and sugar in a mixing bowl. Stir in the yeast and let it sit for about 5-10 minutes until frothy.
Mix wet ingredientsIn a separate bowl, whisk together the buttermilk, egg, and melted butter.
Combine mixturesAdd the yeast mixture to the wet ingredients and mix until combined.
Add dry ingredientsIn another bowl, mix the flour and salt. Gradually add to the wet mixture until a sticky dough forms.
Knead the doughTransfer the dough to a floured surface and knead gently for about 5 minutes until smooth.
Let the dough risePlace the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Roll out the doughOnce risen, roll the dough out to about ½-inch thickness on a floured surface.
Cut the beignetsUse a knife or pizza cutter to cut the dough into squares, about 2-3 inches each.
Heat the oilIn a deep frying pan, heat oil to 350°F (175°C).
Fry the beignetsCarefully drop the dough squares into the hot oil, frying in batches for about 2-3 minutes on each side until golden brown.
Drain the beignetsRemove with a slotted spoon and drain on paper towels.
Make the glazeWhile the beignets cool slightly, whisk together powdered sugar, milk, and vanilla extract in a bowl.
Glaze the beignetsDip the warm beignets into the glaze until fully coated.
ServeEnjoy your glazed buttermilk beignets warm!
You Must Know
These beignets are best enjoyed fresh, as they tend to lose their delightful texture over time. Fried to perfection, they should be soft on the inside and crisp on the outside. The glaze adds a wonderful sweetness that takes them to another level.
Personal Secret: For an extra flavor twist, add a bit of vanilla or almond extract to the dough for an added depth of flavor.
Pro Tips & Cooking Hacks
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- Use a frying thermometer to maintain oil temperature for perfect frying.
- Try flavored extracts, such as almond or citrus, in the dough or glaze.
- Avoid overmixing the dough to keep it light and airy.
- Freeze unglazed beignets after frying for a quick fresh treat later.
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Flavor Variations & Suggestions
For a chocolate twist, add mini chocolate chips to the dough before frying. For a delightful citrus touch, mix in some lemon or orange zest into the glaze for refreshing brightness.
Make-Ahead Options
The dough can be made ahead and stored in the refrigerator overnight. Shape the beignets, and let them rise before frying. Fried beignets can be frozen for up to a month, and simply need a quick reheat before serving.
What to Serve With Glazed Buttermilk Beignets
Pair these beignets with a hot cup of coffee or a refreshing iced tea for a perfect breakfast or brunch duo. They also complement a fresh fruit salad or can be served alongside whipped cream for an indulgent dessert experience.
Allergy Information
For gluten-free options, substitute all-purpose flour with a gluten-free flour blend. For dairy-free beignets, use a dairy-free milk substitute instead of buttermilk and skip the butter or use a dairy-free butter alternative.
Storage & Reheating
Store leftover beignets in an airtight container at room temperature for up to two days. For reheating, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Frequently Asked Questions
Can I substitute active dry yeast with instant yeast?
Yes, you can use instant yeast, but skip the proofing step and mix it directly with the dry ingredients.
How do I know if my beignets are cooked properly?
Beignets are done when they are golden brown and float to the surface of the oil while frying.
Can I make the dough ahead of time?
Yes, the dough can be made a day in advance and stored in the refrigerator overnight.
How do I serve these beignets warm?
Reheat in a preheated oven or air fryer for a crispy exterior before serving.
What can I do if my beignets are too dense?
If they are too dense, they may have been overworked; be gentle when kneading the dough.
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