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Easy Homemade Glazed Buttermilk Beignets

Oh, honey, there's just something magical about a warm, pillowy bite of fried dough, isn't there? And while fancy beignets might sound intimidating, 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.
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Prep Time 35 minutes
Cook Time 25 minutes
First Rise 1 hour
Total Time 1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beignets
  • 2.25 tsp active dry yeast
  • 0.75 cup warm water Think bathwater temperature
  • 0.25 cup sugar
  • 0.5 cup buttermilk
  • 1 egg
  • 3.5 cups all-purpose flour
  • 2 tbsp melted butter Let it cool slightly
  • Oil for frying Neutral oil with a high smoke point like vegetable, canola, or peanut oil; you'll need a few inches in your pan
For the Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk Start with 2 and add more a tiny bit at a time if needed
  • 1 tsp vanilla extract

Equipment

  • Large Mixing Bowl
  • Rolling Pin
  • Knife or Pizza cutter
  • Large skillet or Dutch oven
  • Slotted spoon or tongs
  • Wire rack

Method
 

  1. Step 1: Grab a large mixing bowl. Sprinkle your active dry yeast over the warm water and sugar. Give it a gentle stir, then let it sit for about 5-10 minutes until foamy. If it doesn't foam, start over.
  2. Step 2: Once your yeast is bubbly, add the buttermilk, egg, and cooled melted butter to the bowl. Stir until combined.
  3. Step 3: Gradually add the flour, mixing as you go with a spoon or sturdy spatula until a soft, slightly sticky dough forms. Don't overmix.
  4. Step 4: Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size.
  5. Step 5: Turn the risen dough out onto a lightly floured surface. Gently roll it out using a rolling pin until it's about ½-inch thick.
  6. Step 6: Use a knife or pizza cutter to cut the dough into 2-3 inch squares.
  7. Step 7: While cutting, start heating a few inches of neutral oil in a large skillet or Dutch oven over medium-high heat until it reaches about 350-365°F (175-180°C).
  8. Step 8: Carefully slide a few beignet squares into the hot oil, without crowding the pan. Fry for 1-2 minutes per side until golden brown and puffed up. Use a slotted spoon or tongs to flip them.
  9. Step 9: As they finish frying, lift them out and let them drain on a plate lined with paper towels.
  10. Step 10: While the beignets are still warm, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk for consistency.
  11. Step 11: Dip the warm beignets into the glaze to coat. Place on a wire rack or serve immediately. They are best served warm.

Notes

Substitutions & Additions: If you don't have buttermilk, mix 1 tbsp white vinegar or lemon juice with regular milk to the ½ cup line and let sit for 5 minutes. Vary the glaze with almond extract, cinnamon, nutmeg, or citrus zest. Add a pinch of cinnamon or nutmeg to the dough itself. Instead of glaze, dust with powdered sugar, melted chocolate, or caramel sauce.
Tips for Success: Always proof your yeast (Step 1). Maintain oil temperature between 350-365°F; use a thermometer or dough scrap test. Don't crowd the pot while frying. Drain beignets on paper towels. Glaze them while warm for best adherence. To prep ahead, refrigerate dough after the first rise (Step 4) for up to 24 hours; let sit at room temp 30-60 mins before rolling.
Storage: Beignets are best enjoyed fresh and warm. Cooled, glazed leftovers can be stored in a single layer in an airtight container at room temp for 1-2 days, though texture will change. Reheat briefly in microwave (10-15 secs) or toaster oven/air fryer (few mins) to try and crisp slightly.