There’s a certain magic that happens when you drop a piece of pillowy dough into hot oil. It puffs up, dances around, and transforms into a golden-brown treasure. That’s the magic of beignets, and these Glazed Buttermilk Beignets take it to a whole new level. The slight tang from the buttermilk in both the dough and the glaze cuts through the sweetness, creating a perfectly balanced treat that’s impossible to resist. Forget a trip to New Orleans; you can bring the heart of the French Quarter right into your kitchen with this unforgettable recipe.
Why make this recipe
If you’re looking for a recipe that’s pure comfort and joy, you’ve found it. These aren’t just any fried doughnuts; the buttermilk gives the dough an incredibly tender, melt-in-your-mouth texture and a subtle tangy flavor that sets them apart. They puff up beautifully into light, airy pillows, perfect for soaking up the sweet buttermilk glaze. Making them is a fun weekend project, and the result is a show-stopping treat that will have everyone thinking you’re a professional pastry chef. They’re perfect for a special brunch, a holiday morning, or any time you need a little something sweet and spectacular.
Ingredients
– ¾ cup warm water (105˚ to 110˚)
– 1 tablespoon active dry yeast
– 6 cups all-purpose flour
– ¼ cup granulated sugar
– 1½ teaspoons kosher salt
– ¼ teaspoon baking soda
– 1½ cups whole buttermilk
– ¼ cup unsalted butter, softened
– 2 large eggs, lightly beaten
– Vegetable oil, for frying
– 2 cups confectioners’ sugar
– 6 tablespoons buttermilk
– Colored sanding sugar
How to make Glazed Buttermilk Beignets
Step 1: In a small bowl, gently stir together the warm water and active dry yeast. Let this mixture stand for about 5 minutes. You’ll know it’s ready when it becomes foamy on top, which means your yeast is active and ready to work its magic.
Step 2: In the large bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, kosher salt, and baking soda. Give it a quick stir to mix everything together.
Step 3: Pour the foamy yeast mixture, buttermilk, softened butter, and lightly beaten eggs into the bowl with the dry ingredients. Mix on low speed just until a shaggy dough begins to form.
Step 4: Switch from the paddle to the dough hook attachment. Continue to mix on low speed for 5 to 7 minutes. The dough is ready when it’s smooth, elastic, and pulls away from the sides of the bowl, though it may still stick a little to the bottom.
Step 5: Lightly spray a large bowl with nonstick cooking spray. Place the dough in the bowl and turn it over once to lightly grease the top. Cover the bowl with plastic wrap and place it in a warm, draft-free spot (around 85°F is ideal) to rise until it has doubled in size.
Step 6: Once risen, turn the dough out onto a lightly floured surface. Gently roll it out until it’s about a ¼-inch thick. Using a sharp knife or a pizza cutter, cut the dough into classic triangle shapes.
Step 7: In a large Dutch oven or heavy-bottomed pot, pour in vegetable oil to a depth of about 3 inches. Heat the oil over medium heat until a deep-fry thermometer reads 350°F. Maintaining this temperature is key to perfect beignets.
Step 8: Carefully place the dough triangles into the hot oil, working in batches to avoid overcrowding the pot. Fry for 2 to 3 minutes per side, or until they are a beautiful golden brown. Use a slotted spoon to transfer the cooked beignets to a wire rack or a plate lined with paper towels to drain any excess oil.
Step 9: While the beignets are frying, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and buttermilk until you have a smooth, pourable glaze.
Step 10: For the best results, dip the beignets into the glaze while they are still warm. Immediately sprinkle them with colorful sanding sugar for a festive touch. Serve your fresh, warm beignets right away!
How to serve Glazed Buttermilk Beignets
These glazed buttermilk beignets are a treat in themselves and are best served immediately while they’re still warm and pillowy. For a classic New Orleans experience, pair them with a hot cup of café au lait or strong black coffee, which beautifully balances their sweetness. They make a fantastic star for a weekend brunch, a sweet ending to a special dinner, or a festive treat for a celebration like Mardi Gras. The colored sanding sugar adds a fun, customizable pop of color for any occasion!
How to store Glazed Buttermilk Beignets
Honestly, beignets are at their absolute peak the moment they come out of the glaze. They are best eaten fresh, warm, and within a few hours of being made. If you do have leftovers, you can store them in a loosely covered container at room temperature for up to one day. The glaze may become a bit sticky, and the beignets will lose some of their signature lightness. We do not recommend refrigerating them as it will make them hard, and reheating can be tricky with the glaze. It’s best to fry only as many as you think you’ll eat for the ultimate experience.
Tips to make
Check Your Yeast: Before you start, make sure your yeast is active. After mixing it with warm water, it should become foamy within 5-10 minutes. If it doesn’t, your yeast may be old, and your dough won’t rise properly.
Temperature Matters: Pay close attention to temperatures. The water for your yeast should be warm, not hot (105-110°F), to avoid killing it. Similarly, keeping your frying oil at a steady 350°F is crucial. Use a deep-fry thermometer! If the oil is too cool, the beignets will absorb too much oil and become greasy; if it’s too hot, they’ll burn on the outside before cooking through.
Don’t Overcrowd the Pot: Fry the beignets in small batches. Adding too many at once will cause the oil temperature to drop significantly, resulting in soggy, oily pastries instead of light and airy ones.
Glaze While Warm: Dip the beignets in the buttermilk glaze while they are still warm from the fryer. This helps the glaze set perfectly onto the surface for that beautiful, shiny coating.
FAQs About Glazed Buttermilk Beignets
Can I make the dough ahead of time?
Yes, you can! After the dough has completed its first rise, you can punch it down, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to make the beignets, let the dough sit at room temperature for about 30 minutes before rolling, cutting, and frying.
What if I don’t have a stand mixer?
No problem! You can absolutely make this dough by hand. After combining the ingredients in a large bowl, turn the dough out onto a floured surface and knead it for about 8-10 minutes, or until it’s smooth and elastic. It’s a great arm workout!
What is the best oil for frying beignets?
The best oil is a neutral-flavored one with a high smoke point. Vegetable oil, canola oil, or peanut oil are all excellent choices. They won’t impart any unwanted flavor and can handle the 350°F heat without burning.
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Final Thoughts
There’s something so satisfying about making these Glazed Buttermilk Beignets from scratch. From watching the dough rise to seeing them puff up in the hot oil, every step is part of the fun. Biting into a warm, fluffy beignet with its sweet and tangy glaze is a moment of pure bliss. I hope you’ll give this recipe a try and create some delicious memories in your own kitchen.