Imagine waking up to the aroma of freshly fried dough, coated in a sweet glaze that glistens as it catches the morning light. These glazed buttermilk beignets are the ultimate breakfast indulgence that will transport you straight to the bustling streets of New Orleans. The best part? You don’t need to be a professional baker to make these pillowy delights at home. Let’s dive into this easy and irresistibly delicious recipe!
If you’re a fan of warm, fluffy pastries with a hint of tangy sweetness, these beignets will quickly become a staple in your kitchen. Whether you’re planning a cozy weekend breakfast or treating your family to something special, this recipe is worth every single bite.
The Story Behind Buttermilk Beignets
The beignet, a classic French pastry, has deep roots in Louisiana Creole cuisine. Brought to New Orleans by French settlers, beignets are now synonymous with the city’s vibrant food culture. Traditionally served with powdered sugar and a steaming cup of café au lait, they’ve been a beloved treat for generations. But here’s where this recipe takes a slight twist—we’re using buttermilk for an extra layer of flavor and topping them with a luscious glaze for that melt-in-your-mouth sweetness.
For me, beignets always bring back fond memories of my first trip to New Orleans. I remember biting into one of those golden pillows of dough at a bustling café, powdered sugar dusting my hands and face. Recreating that experience at home was a labor of love, and the addition of buttermilk gives these beignets a soft, tender crumb that elevates them to a whole new level (without being fussy to make).
These beignets are perfect for any time of year but feel especially comforting on chilly mornings or festive holiday brunches. Plus, the glaze gives them a modern twist that’s sure to impress anyone lucky enough to snag one fresh from the fryer.
Ingredients You’ll Need
- All-purpose flour – The foundation of the dough. Make sure to measure it correctly for the perfect texture.
- Buttermilk – Adds a tangy flavor and keeps the beignets moist and tender.
- Granulated sugar – A touch of sweetness in the dough itself.
- Egg – Helps bind the dough and gives it richness.
- Unsalted butter – Adds flavor and softness to the dough.
- Yeast – The key to that light and airy texture.
- Salt – Balances the sweetness and enhances flavor.
- Vegetable oil – For frying. I recommend using a neutral oil like canola or peanut oil.
- Powdered sugar – For dusting, if you want a classic touch.
- Glaze ingredients: Powdered sugar, milk, and vanilla extract for a simple, glossy finish.
Pro Tip: If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and you’re good to go!
Equipment You’ll Need
- Mixing bowls – For combining your ingredients.
- Whisk and wooden spoon – To mix the dough.
- Stand mixer with a dough hook (optional) – Makes the kneading process easier.
- Rolling pin – To roll out the dough evenly.
- Sharp knife or pizza cutter – For cutting the dough into squares.
- Deep fryer or heavy-bottomed pot – For frying the beignets.
- Thermometer – To monitor the oil temperature (350°F/175°C is the sweet spot).
- Wire rack – For cooling the fried beignets.
No stand mixer? No problem! You can knead the dough by hand—it just takes a little more elbow grease, but the results are just as delicious.
How to Make Glazed Buttermilk Beignets
- Activate the yeast: In a small bowl, mix 1/4 cup of warm water (110°F/45°C) with 1 teaspoon of sugar and 2 1/4 teaspoons (1 packet) of active dry yeast. Let it sit for about 5-10 minutes until it becomes bubbly.
- Mix the wet ingredients: In a large bowl, whisk together 1 cup of buttermilk, 1/4 cup of granulated sugar, 1 egg, and 2 tablespoons of melted unsalted butter.
- Combine the dry ingredients: Gradually add 3 1/2 cups of all-purpose flour and 1/2 teaspoon of salt to the wet mixture. Stir until a shaggy dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for 8-10 minutes (or use a stand mixer with a dough hook for 5 minutes) until it becomes smooth and elastic.
- Let it rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
- Roll and cut: Punch down the dough and roll it out to about 1/4-inch thickness. Use a sharp knife or pizza cutter to cut it into 2×2-inch squares.
- Heat the oil: In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Fry the beignets in small batches for 1-2 minutes per side, or until golden brown.
- Make the glaze: In a bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth.
- Glaze the beignets: Dip the warm beignets into the glaze, letting the excess drip off. Place them on a wire rack to set.
Warning: These beignets are dangerously addictive! You might find yourself reaching for “just one more” before you know it.
Cooking Tips for Perfect Beignets
- Make sure your yeast is fresh—expired yeast won’t give you the rise you need.
- Keep an eye on the oil temperature. Too hot, and the beignets will burn; too cool, and they’ll absorb too much oil.
- Don’t overcrowd the pot while frying. This helps maintain the oil temperature and gives each beignet room to puff up.
- If your glaze seems too thick, add a teaspoon of milk at a time until it reaches the desired consistency.
Variations and Adaptations
- Powdered Sugar Classic: Skip the glaze and dust the beignets generously with powdered sugar for a traditional finish.
- Chocolate Lover’s Twist: Add cocoa powder to the glaze or drizzle melted chocolate over the beignets.
- Seasonal Flavors: Add cinnamon or pumpkin spice to the dough for a fall-inspired treat.
- Vegan Option: Use plant-based milk and butter substitutes, and replace the egg with a flaxseed or chia seed mixture.
Serving and Storage Suggestions
These glazed buttermilk beignets are best served fresh and warm, but if you have leftovers (unlikely!), store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds.
Pair them with a cup of coffee, hot chocolate, or even a mimosa for a brunch-worthy combo. And if you’re feeling fancy, serve them on a cake stand or platter for a stunning presentation.
Nutritional Information
While these beignets are certainly a treat, it’s nice to know what you’re indulging in. Each beignet (glaze included) has approximately:
- Calories: 180
- Fat: 6g
- Carbohydrates: 28g
- Protein: 3g
They’re not exactly health food, but hey, everything in moderation, right?
Conclusion
These glazed buttermilk beignets are the perfect blend of tradition and indulgence. Whether you’re channeling New Orleans vibes or simply want an excuse to make something delicious, this recipe is worth every step. I love how they turn out every single time—soft, fluffy, and dripping with sweetness.
If you try this recipe, let me know how it goes! Drop a comment below or share your creations on social media. I’d love to see your beignet masterpieces. Happy frying!
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough the night before and let it rise in the fridge overnight. Just bring it to room temperature before rolling and cutting.
Do I need a deep fryer to make beignets?
Nope! A heavy-bottomed pot works just as well. Just make sure to monitor the oil temperature with a thermometer.
Can I freeze beignets?
Yes, you can freeze the fried beignets (without the glaze) in an airtight container. Reheat them in the oven before glazing.
What’s the best oil for frying?
Neutral oils like canola, vegetable, or peanut oil work best due to their high smoke points.
Why didn’t my beignets puff up?
This usually happens if the oil isn’t hot enough or if the yeast didn’t activate properly. Make sure your oil is at 350°F (175°C) and your yeast is fresh.