Description
These Glazed Buttermilk Beignets are a delightful treat featuring a light, airy dough fried to golden perfection and coated with a sweet vanilla glaze. Perfect for breakfast, brunch, or an indulgent snack, these classic French-style doughnuts are irresistibly soft inside with a crisp exterior.
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
- Vegetable oil, for frying
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons milk or buttermilk
- 1/2 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine warm water and active dry yeast. Allow it to sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: In a large bowl, mix together the foamy yeast mixture, buttermilk, granulated sugar, melted butter, salt, egg, and 2 cups of flour. Stir until combined, then gradually add the remaining flour until a soft, slightly sticky dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for 5–6 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for about 1 hour or until doubled in size.
- Shape Beignets: After rising, gently punch down the dough to release air. Roll it out on a floured surface to approximately 1/2 inch thickness. Cut the dough into squares or rectangles, typically about 2 to 3 inches each.
- Heat Oil and Fry: In a deep pot, heat vegetable oil to 350°F (175°C). Carefully fry the beignets in batches, cooking them for 1–2 minutes on each side until they achieve a golden brown color. Use a slotted spoon to transfer the cooked beignets onto paper towels to drain excess oil.
- Prepare Glaze: In a bowl, whisk together powdered sugar, milk or buttermilk, and vanilla extract until smooth and slightly runny to create the glaze.
- Glaze Beignets: While the beignets are still warm, dip them into the glaze, allowing excess to drip off. Place the glazed beignets on a wire rack to set the glaze and cool slightly before serving.
Notes
- Ensure the water for activating yeast is warm, not hot, to avoid killing the yeast.
- Kneading the dough well develops gluten for the perfect airy texture.
- Maintain the oil temperature at 350°F to ensure even frying and avoid greasy beignets.
- You can substitute milk for buttermilk in the glaze if desired but buttermilk adds a tangy flavor.
- Serve beignets fresh and warm for the best experience, as they are best eaten soon after frying and glazing.
- Store leftovers in an airtight container at room temperature and reheat briefly before serving.
