Glazed Buttermilk Beignets Recipe

These Glazed Buttermilk Beignets are truly a dream for anyone who adores pillowy fried pastries with a sweet, shimmery finish. Imagine a bite of tender, fluffy dough—barely crisp on the outside, soft and melt-in-your-mouth on the inside—wrapped in a silky vanilla glaze. They’re pure joy, and you don’t have to be in New Orleans to experience them!

this Recipe

Ingredients You’ll Need

You don’t need anything fancy for homemade Glazed Buttermilk Beignets—just a handful of pantry staples and a couple of minutes at the stove. Every ingredient plays a part in making the beignets ultra-light, fluffy, and perfectly sweet with their signature vanilla glaze.

• Active dry yeast: This is the magic that helps your beignets puff up and become airy—look for the little bubbles after you activate it so you know it’s working!
• Warm water: The right temperature (about 110°F) gets your yeast going; too hot can kill it, so aim for just-barely-warm to the touch.
• Sugar: Sweetens the dough and also feeds the yeast in the first step.
• Buttermilk: The real secret—adds a delicate tang and ultra-soft crumb to every bite.
• Egg: Provides richness and gives the dough its tender structure.
• Flour: All-purpose flour is perfect here; it gives your beignets a classic, satisfying chewiness.
• Melted butter: For melt-in-your-mouth softness and a rich taste.
• Oil for frying: Use a neutral oil with a high smoke point—canola or vegetable are great choices.
• Powdered sugar: Forms the base of the silky vanilla glaze that makes these beignets shine.
• Milk: Loosens the glaze so it coats each beignet perfectly.
• Vanilla extract: Just a touch gives your glaze that classic, bakery-fresh aroma.

Variations

One of the best things about Glazed Buttermilk Beignets is how easy it is to change them up—feel free to riff on the classic based on your cravings or what’s in your pantry. A simple swap or extra sprinkle is all you need to make them your own.

• Lemon Glazed Beignets: Swap the vanilla in your glaze for fresh lemon juice and zest for a bright, zingy twist.
• Chocolate Dipped Beignets: Instead of the powdered sugar glaze, dip freshly fried beignets in melted semi-sweet chocolate for a decadent treat.
• Cinnamon Sugar Coating: Toss warm beignets in a generous mixture of cinnamon and sugar instead of glazing them for a classic, cozy finish.
• Dairy-Free Beignets: Use your favorite plant-based milk with a splash of apple cider vinegar in place of buttermilk, and sub vegan butter for an allergy-friendly version.

How to Make Glazed Buttermilk Beignets

Step 1: Activate the Yeast

Start by dissolving the active dry yeast and sugar in warm water. Let this sit until it’s foamy—about 5-10 minutes. If your mixture doesn’t get bubbly, your yeast may be inactive, so it’s best to try again for that classic, pillowy rise!

Step 2: Make the Dough

Whisk in the buttermilk, egg, and melted butter until everything is well blended. Slowly add in the flour, mixing until a soft, slightly sticky dough forms. Don’t overmix—gentle hands mean super-light beignets.

Step 3: Let It Rise

Transfer the dough to a greased bowl and cover it with a clean towel. Allow it to rise for about one hour, until it’s doubled in size. This little rest is what gives Glazed Buttermilk Beignets their signature airiness.

Step 4: Roll and Cut

Lightly flour your work surface and roll the dough out to about ½-inch thickness. Using a sharp knife or a pizza cutter, slice it into 2-inch squares—don’t stress about perfection, a rustic look is part of their charm!

Step 5: Fry the Beignets

Heat your oil to 350°F in a deep fryer or heavy-bottomed pot. Fry a few squares at a time (don’t overcrowd!) for 1-2 minutes per side, flipping once, until golden and beautifully puffed. Drain them briefly on a rack or paper towels.

Step 6: Glaze and Serve

As soon as the beignets are cool enough to touch but still warm, dip them into your glaze—made with powdered sugar, milk, and vanilla—one at a time. Let any excess drip off, then set them on a rack to allow the glaze to set. Dig in while they’re still slightly warm for the ultimate melt-in-your-mouth experience!

How to Serve Glazed Buttermilk Beignets

Garnishes

For a wow-worthy finish, I love a light shower of extra powdered sugar after glazing, or a playful sprinkle of colored sugars for festive occasions. Citrus zest (lemon, orange, or lime) brightens everything up, and a little drizzle of honey or chocolate sauce is downright decadent for special brunches or dessert spreads.

Side Dishes

Pair your Glazed Buttermilk Beignets with rich café au lait or a classic cold brew for a true New Orleans treat. They’re also wonderful alongside fresh fruit salad, sweetened whipped cream, or even a scoop of vanilla ice cream for an over-the-top indulgence.

Creative Ways to Present

Beignets look beautiful piled high on a platter dusted with powdered sugar, but you can also serve them in little parchment cones for a fun, street-fair vibe. Stack them in tiers for brunch, or thread mini beignets onto skewers as a whimsical dessert centerpiece at your next party. Don’t forget a dipping sauce or two set alongside!

Make Ahead and Storage

Storing Leftovers

If you manage to have any Glazed Buttermilk Beignets left, store them in an airtight container at room temperature for up to 2 days. Place parchment between layers to keep the glaze from making them stick together. They’ll stay soft, but nothing beats them fresh and warm!

Freezing

For longer storage, freeze your cooled, unglazed beignets on a baking sheet, then transfer to a zip-top bag. When you’re ready to enjoy them, warm in the oven and glaze just before serving—this brings back all that fresh-baked magic.

Reheating

To revive leftover Glazed Buttermilk Beignets, pop them in the oven at 300°F for about 5 minutes. This refreshes their exterior and warms the inside, making them taste bakery-fresh in no time.

FAQs

Final Thoughts

There’s something wonderfully special about sharing a warm batch of Glazed Buttermilk Beignets with friends or family—each bite feels like a little moment of celebration. Give this recipe a try and bring a touch of sweet Southern magic to your kitchen; you’ll be hooked from the very first taste!

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