Easy Homemade Glazed Buttermilk Beignets Recipe

Oh, honey, there’s just something magical about a warm, pillowy bite of fried dough, isn’t there? It takes me right back to cozy weekend mornings, maybe a special trip somewhere fun… that smell, that comfort! And while fancy beignets might sound intimidating, I’m here to tell you that making these utterly delicious, glazed buttermilk beignets at home is SO much easier than you might think. Seriously, we’re talking simple steps and incredibly rewarding results. Get ready to fall in love with this recipe – it’s a keeper!

Why You’ll Love This Recipe

• Fast-ish (for a yeasted dough! Most of the time is hands-off).
• Easy (straightforward mixing and frying!).
• Giftable (if you can bear to share!).
• Crowd-pleasing (who doesn’t love warm, sugary dough?).

Ingredients

Gather ’round the counter, let’s talk ingredients. Nothing fancy here, just simple pantry staples ready to transform into pure magic!

• 2¼ teaspoons active dry yeast: Your little helpers to make these puffy! Make sure it’s fresh.
• ¾ cup warm water: Not hot! Think bathwater temperature – too hot will kill the yeast.
• ¼ cup sugar: Feeds the yeast and adds sweetness to the dough.
• ½ cup buttermilk: This is the secret weapon for tender, slightly tangy beignets. It reacts with the yeast beautifully.
• 1 egg: Helps with richness and structure.
• 3½ cups all-purpose flour: The foundation of our lovely dough.
• 2 tablespoons melted butter: For tenderness and flavor. Let it cool slightly before adding.
• Oil for frying: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. You’ll need a few inches in your pan.
• 1 cup powdered sugar: The base for our simple, sweet glaze.
• 2-3 tablespoons milk: To thin the glaze to the perfect dipping consistency. Start with 2 and add more a tiny bit at a time if needed.
• 1 teaspoon vanilla extract: A little touch of warmth and classic flavor for the glaze.

How to Make It

Alright, apron on? Let’s make some beignets! Follow these steps, and you’ll be enjoying warm, glazed goodness in no time.

1. Grab a large mixing bowl. You’re going to sprinkle your active dry yeast over the warm water and sugar. Give it a gentle stir, then just walk away for about 5-10 minutes. You want to see it get nice and foamy – that means your yeast is alive and ready to work! If it doesn’t foam, your water might have been too cold or too hot, or your yeast might be old. Time to start over!
2. Once your yeast is bubbly, add the buttermilk, egg, and cooled melted butter to the bowl. Give it a good stir with a spoon or whisk until everything is combined nicely.
3. Now, it’s time for the flour. Gradually add the flour, mixing as you go. I like to use a wooden spoon or a sturdy spatula for this. Keep mixing until a soft dough forms. It might be a little sticky, and that’s okay! Don’t overmix.
4. Cover the bowl (plastic wrap or a clean kitchen towel works great) and find a warm spot in your kitchen. Let that dough rise for about 1 hour, or until it has happily doubled in size. This resting time is crucial for that light, airy texture!
5. Once your dough is risen, turn it out onto a lightly floured surface. Gently roll it out using a rolling pin until it’s about ½-inch thick. Don’t roll it too thin!
6. Now for the fun part – cutting! Use a knife or a pizza cutter to cut the dough into squares. They don’t have to be perfect, that’s part of their charm! About 2-3 inches per side is a good size.
7. While you’re cutting, start heating your oil. Pour a few inches of neutral oil into a large skillet or Dutch oven. Heat it over medium-high heat until it reaches about 350-365°F (175-180°C). If you don’t have a thermometer, you can test the oil by dropping a small scrap of dough in – it should sizzle and float immediately, turning golden in about 30-60 seconds.
8. Carefully (seriously, please be careful with hot oil!) slide a few beignet squares into the hot oil. Don’t crowd the pan, or they won’t cook evenly and the oil temperature will drop too much. Fry them for 1-2 minutes per side, just until they’re golden brown and puffed up beautifully. Use a slotted spoon or tongs to flip them.
9. As they finish frying, lift them out of the oil and let them drain on a plate lined with paper towels. This helps absorb any excess oil.
10. While the beignets are still warm, whisk together your glaze ingredients in a small bowl: the powdered sugar, milk, and vanilla extract. Stir until smooth. Remember to start with less milk and add tiny drops until you get a thick but dippable consistency.
11. Here’s the key part – dip those warm beignets right into the glaze! Make sure to coat them nicely on all sides.
12. Place the glazed beignets on a wire rack set over parchment paper (to catch drips) or serve them directly onto a plate. They are absolutely, unquestionably best served warm, right away!

Substitutions & Additions

Want to play around with the recipe? Here are a few ideas:

• No Buttermilk? You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then adding regular milk to the ½ cup line. Let it sit for 5 minutes before using. The texture might be slightly different, but it will still work!
• Glaze Variations: Swap the vanilla extract for almond extract for a different flavor. Or add a pinch of cinnamon or nutmeg to the powdered sugar for a spiced glaze. A little citrus zest (lemon or orange) in the glaze is also heavenly!
• Add Spices to the Dough: A little cinnamon or nutmeg can be lovely mixed into the dry ingredients for the dough itself.
• Different Toppings: Instead of the glaze, you could dust them liberally with powdered sugar like traditional New Orleans beignets, or drizzle with melted chocolate or caramel sauce.

Tips for Success

Making fried treats at home can feel like a special occasion, and these tips will help ensure yours turn out perfect every time!

• Proof Your Yeast: Don’t skip step 1! Making sure your yeast is active is the first step to light and airy beignets.
• Oil Temperature is Key: Too cool and the beignets will be greasy; too hot and they’ll burn before the inside cooks. Aim for that 350-365°F range. If you don’t have a thermometer, use the dough scrap test mentioned in step 7. Adjust the heat as needed as you fry.
• Don’t Crowd the Pot: Give your beignets space to swim! Frying just a few at a time keeps the oil temperature stable and allows them to puff up properly.
• Drain Properly: Letting them drain on paper towels helps remove excess oil, keeping them from being greasy.
• Glaze While Warm: The glaze adheres best to warm beignets. Dip them as soon as they’re drained.
• Prep Ahead? You can make the dough and let it do its first rise. After the first rise (step 4), punch it down gently, cover tightly, and refrigerate for up to 24 hours. When you’re ready to fry, take the dough out, let it sit at room temperature for about 30-60 minutes to relax slightly, then proceed with rolling, cutting, and frying.

How to Store It

Okay, real talk: beignets are truly, truly best enjoyed fresh and warm, right after they’re made. That said, if you somehow have leftovers (a rare and impressive feat!), you can store them.

Place cooled, glazed beignets in a single layer in an airtight container. They will lose some of their crispness and puffiness. They’ll keep at room temperature for a day, maybe two, but the texture won’t be the same.

To reheat, your best bet is a quick zap in the microwave (just 10-15 seconds) or a few minutes in a toaster oven or air fryer to try and crisp them up slightly. Don’t expect miracles, though – they’re just meant to be devoured hot!

FAQs

Can I use instant yeast instead of active dry?

Yes, you can! You likely won’t need to proof it first. You can often just add it directly to the dry ingredients, then add the wet ingredients. However, activating active dry yeast first (as the recipe instructs) is a great way to ensure your yeast is alive and working before you commit to the whole batch, so I recommend sticking to the recipe’s instructions if possible, even if using instant.

What’s the best oil for frying beignets?

You want a neutral-flavored oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are all excellent choices. Avoid olive oil or butter as they have lower smoke points and can burn.

Why didn’t my beignets puff up?

The most common reasons are inactive yeast (make sure it foams in step 1!) or the oil temperature not being hot enough. Ensure your oil is in the recommended temperature range before frying.