Description
Enjoy these classic Glazed Buttermilk Beignets, a delightful treat featuring airy fried dough squares coated in a sweet vanilla glaze. Perfect for breakfast or dessert, these beignets combine the tangy richness of buttermilk with a crisp, golden exterior and a sugary finish.
Ingredients
Scale
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 1/2 cup buttermilk, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour (plus more for dusting)
Frying and Glaze Ingredients
- Vegetable oil, for frying
- 1 cup powdered sugar
- 2–3 tablespoons milk or buttermilk
- 1/2 teaspoon vanilla extract
Instructions
- Activate yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5–10 minutes until the mixture is foamy, indicating the yeast is active.
- Mix dough: In a large bowl, combine the yeast mixture with buttermilk, granulated sugar, melted butter, salt, egg, and 2 cups of the flour. Stir until combined, then gradually add the remaining flour to form a soft dough.
- Knead dough: On a floured surface, knead the dough for 5–6 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape beignets: Punch down the risen dough, roll it out to approximately 1/2 inch thickness, and cut it into squares or rectangles, ready for frying.
- Fry beignets: Heat vegetable oil in a deep pot to 350°F (175°C). Fry the beignets in batches for 1–2 minutes on each side until they turn golden brown. Remove and drain on paper towels to remove excess oil.
- Prepare glaze: Whisk together powdered sugar, milk (or buttermilk), and vanilla extract until smooth to make the glaze.
- Glaze beignets: Dip the warm beignets into the glaze, let the excess drip off, then place them on a rack to allow the glaze to set before serving.
Notes
- Ensure the water for yeast activation is warm, not hot, to avoid killing the yeast.
- Kneading develops gluten, which helps give beignets their structure and airy texture.
- Maintain oil temperature at 350°F for even frying and to avoid greasy dough.
- Use room temperature buttermilk for better dough consistency.
- Glaze the beignets while they are warm for the best adherence and flavor.
- Beignets are best enjoyed fresh for optimal crispness.
