Description
Glazed Buttermilk Beignets are a classic French-inspired treat featuring soft, fluffy dough fried to golden perfection and coated with a sweet vanilla glaze. Perfect for breakfast, dessert, or an indulgent snack, these beignets combine the tangy richness of buttermilk with a crisp, sugary finish.
Ingredients
Scale
Dough
- 2 ¼ tsp active dry yeast
- ¾ cup warm buttermilk
- ¼ cup sugar
- 3 tbsp unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- ½ tsp salt
- Oil for frying
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate Yeast: In a bowl, dissolve the active dry yeast in warm buttermilk. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Stir in the sugar, melted unsalted butter, and the egg into the yeast and buttermilk mixture until all ingredients are well combined.
- Form Dough: Gradually add the all-purpose flour and salt to the wet mixture, stirring until a soft dough forms that comes together in the bowl.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for 5 to 6 minutes until smooth and elastic. Then place it into a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape Beignets: Roll out the risen dough to about ½-inch thickness on a floured surface. Cut the dough into square pieces to form the beignets.
- Heat Oil and Fry: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the beignets in batches for about 2 to 3 minutes on each side or until they turn golden brown. Remove and drain on paper towels to remove excess oil.
- Prepare Glaze: In a separate bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and free of lumps to create the glaze.
- Glaze the Beignets: While the beignets are still warm, dip each one into the glaze and allow them to set briefly so the glaze coats the beignets evenly.
- Serve: Serve the glazed beignets warm to enjoy their fluffy texture and sweet flavor at their best.
Notes
- Ensure the buttermilk is warm but not hot to avoid killing the yeast.
- Use a candy or deep-fry thermometer to maintain the oil temperature at 350°F for perfect frying.
- Do not overcrowd the frying pot to maintain oil temperature and even cooking.
- Beignets are best enjoyed fresh and warm but can be briefly reheated in the oven.
- You can substitute milk for buttermilk by adding 1 tbsp vinegar or lemon juice per cup of milk and letting it sit for 5 minutes.
