Description
These glazed buttermilk beignets are golden, fluffy pastries with a soft interior and a sweet vanilla glaze. Perfect for brunch, festive gatherings, or an indulgent treat, they bring a café-style dessert experience to your kitchen.
Ingredients
Scale
- 2¼ teaspoons active dry yeast
- ¾ cup warm water (about 110°F)
- ¼ cup sugar
- ½ cup buttermilk (room temperature)
- 1 egg (lightly beaten)
- 3½ cups all-purpose flour (plus more for dusting)
- 2 tablespoons melted butter
- Oil for frying
- 1 cup powdered sugar
- 2–3 tablespoons milk (adjust for glaze consistency)
- 1 teaspoon vanilla extract
Instructions
- In a bowl, mix ¾ cup warm water with yeast and ¼ cup sugar. Let sit 5–10 minutes until frothy.
- Add buttermilk, beaten egg, and melted butter. Mix well.
- Add flour one cup at a time, mixing until a dough forms.
- Knead on floured surface for 5–7 minutes until smooth. Let rise in a greased bowl, covered, for 1 hour or until doubled in size.
- Roll dough to ½-inch thickness. Cut into squares or rectangles.
- Heat oil in a deep pot to 350°F. Fry beignets in batches for 1–2 minutes per side until golden. Drain on paper towels.
- Whisk powdered sugar, milk, and vanilla extract until smooth to make glaze.
- Dip warm beignets in glaze and let excess drip off. Place on wire rack.
- Serve warm for best taste and texture.
Notes
- Ensure water is not too hot when activating yeast.
- Adjust glaze thickness by varying milk amount.
- Beignets taste best fresh but can be reheated in a low oven.
- Try flavor variations like citrus zest or spiced glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-American
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg
Keywords: beignets, buttermilk beignets, glazed donuts, fried dough, French pastries, brunch dessert, sweet treat