Glazed Buttermilk Beignets – Soft, Sweet, and Irresistible

There’s a certain kind of magic that happens when you bite into a perfectly made beignet. It’s a moment that transcends simple eating; it’s an experience. I still remember my first one—a warm, pillowy cloud of dough, impossibly soft on the inside with a delicate, crisp exterior, all enrobed in a sweet, crackly glaze. These Glazed Buttermilk Beignets are my homage to that memory. The buttermilk lends a subtle, tangy depth that cuts through the sweetness, creating a perfectly balanced flavor profile that is simply irresistible. Unlike the traditional powdered sugar version, this recipe uses a simple vanilla glaze that clings to every curve, ensuring a sweet, satisfying finish in every single bite. They puff up gloriously in the hot oil, transforming from simple squares of dough into golden, airy pockets of joy. Making them at home fills your kitchen with the most incredible aroma, a promise of the delightful treat to come. This isn’t just a recipe; it’s a weekend project, a celebration, and a guaranteed way to make anyone’s day a little bit brighter. Prepare to fall in love with these soft, sweet, and utterly unforgettable buttermilk beignets.

Ingredients

• For the Beignets:
• 3 ½ cups all-purpose flour, plus more for dusting
• ¼ cup granulated sugar
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup warm buttermilk (about 110°F or 43°C)
• 1 large egg, at room temperature
• ¼ cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Vegetable or canola oil, for frying (about 6-8 cups)
• For the Vanilla Glaze:
• 2 cups powdered sugar, sifted
• ¼ cup milk (or heavy cream for a richer glaze)
• 1 ½ teaspoons pure vanilla extract
• A pinch of salt

Instructions

1. Activate the Yeast: In a small bowl, gently warm the buttermilk to about 110°F (43°C). It should feel like a warm bath, not hot. Sprinkle the active dry yeast and one teaspoon of the granulated sugar over the warm buttermilk. Give it a gentle stir and let it sit for 5-10 minutes until it becomes foamy and fragrant. This process, known as “proofing,” ensures your yeast is alive and active, which is crucial for light, airy beignets.
2. Combine Dry Ingredients: In the large bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl, whisk together the 3 ½ cups of all-purpose flour, the remaining granulated sugar, baking powder, salt, and ground nutmeg. Creating a uniform mixture of dry ingredients ensures even flavor and leavening throughout the dough.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the room-temperature egg until it’s lightly beaten. Then, whisk in the melted (and slightly cooled) butter and the pure vanilla extract. It’s important the butter isn’t too hot, as it could scramble the egg.
4. Mix the Dough: Once the yeast mixture is foamy, pour it into the bowl with the egg mixture and whisk to combine. Pour this wet mixture into the large bowl with the dry ingredients. If using a stand mixer, mix on low speed until a shaggy dough begins to form. Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If mixing by hand, use a wooden spoon to combine the ingredients until a dough forms, then turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. First Rise (Chill): Transfer the dough to a large, lightly oiled bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in the refrigerator to chill for at least 2 hours, or preferably overnight (up to 24 hours). This cold fermentation step is critical; it not only develops a richer flavor but also makes the soft, sticky dough much easier to handle and roll out.
6. Roll and Cut the Dough: Remove the chilled dough from the refrigerator. Lightly flour a clean work surface and your rolling pin. Turn the dough out onto the surface and gently punch it down to release the air. Roll the dough into a large rectangle, about ½-inch thick. Using a sharp knife or a pizza cutter, trim the edges to make them straight, then cut the dough into 2-inch by 2-inch squares. You should get about 24-30 beignets.
7. Prepare for Frying: Place the cut squares of dough onto a parchment-lined baking sheet, making sure they don’t touch. Cover them loosely with a kitchen towel and let them rest at room temperature for 20-30 minutes. This allows them to warm up slightly, which helps them puff up beautifully when fried. While they rest, pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2-3 inches. Heat the oil over medium-high heat until it reaches 360-370°F (182-188°C). Use a deep-fry or candy thermometer for accuracy; maintaining the correct oil temperature is the secret to beignets that are fluffy inside and not greasy.
8. Fry the Beignets: Carefully place 3-4 squares of dough into the hot oil, being careful not to overcrowd the pot. They will sink for a moment and then float to the surface. Fry for about 60-90 seconds per side, or until they are a deep golden brown and puffed up like little pillows. Use a spider strainer or tongs to flip them over for even cooking.
9. Drain and Cool: Once golden brown on both sides, use the spider strainer to remove the beignets from the oil, allowing any excess oil to drip back into the pot. Transfer the hot beignets to a wire rack set over a baking sheet to cool slightly. Repeat the frying process in batches with the remaining dough, making sure to monitor the oil temperature and adjust the heat as needed between batches.
10. Make the Glaze: While the beignets are cooling slightly, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk, vanilla extract, and the pinch of salt until completely smooth and free of lumps. If the glaze is too thick, add more milk, one teaspoon at a time. If it’s too thin, add more powdered sugar. The consistency should be thick but pourable.
11. Glaze and Serve: The final, delicious step! You can either dip the top of each warm beignet into the glaze or use a whisk to drizzle the glaze over the beignets on the wire rack. The warmth of the beignets will help set the glaze into a thin, crisp shell. Let the glaze set for a few minutes before serving. These are best enjoyed immediately while still warm and soft.

Nutrition Facts

These Glazed Buttermilk Beignets are a wonderfully indulgent treat, perfect for special occasions and weekend breakfasts. While they are rich in carbohydrates and sugars, providing a quick source of energy, the buttermilk and egg offer a modest amount of protein. As with any fried dessert, they are best enjoyed in moderation as part of a balanced lifestyle. The following estimates are based on a recipe yield of 24 beignets.

• Servings: 24 beignets
• Serving Size: 1 beignet
• Calories per serving: Approximately 185 kcal
• Protein: 3g
• Fat: 8g
• Carbohydrates: 25g
• Sugar: 12g

Preparation Time

While this recipe requires a significant chilling period to develop flavor and make the dough manageable, the active hands-on time is surprisingly minimal. The chilling is a passive step that you can easily plan around, making this an excellent recipe to prepare the night before for a spectacular morning treat. The frying process is quick, delivering warm, fresh beignets in just a few minutes per batch.

• Prep time: 25 minutes (for mixing and kneading)
• Chilling time: 2 hours (minimum) to overnight
• Resting time: 30 minutes
• Cook time: 20 minutes (in batches)
• Total time: Approximately 3 hours 15 minutes (including minimum chilling)

How to Serve

Serving these Glazed Buttermilk Beignets warm is non-negotiable for the best experience. The contrast between the warm, pillowy interior and the slightly crisp, sweet glaze is what makes them so heavenly. Here are some classic and creative ways to serve them:

• Classic Café Style: Serve a plate of three warm beignets alongside a steaming cup of café au lait (strong coffee with hot milk) for an authentic New Orleans-inspired experience.
• With a Dusting: For extra flair, add a light dusting of cinnamon or cocoa powder over the glaze just before serving.
• Dessert Platter: Arrange the beignets on a large platter with fresh berries like strawberries, raspberries, and blueberries. The tartness of the fruit beautifully cuts through the sweetness of the glaze.
• With Dipping Sauces: Offer small bowls of chocolate ganache, warm caramel sauce, or a tangy lemon curd for dipping. This turns the beignets into a fun, interactive dessert.
• Brunch Centerpiece: Make them the star of your next brunch menu, served alongside savory items like a simple egg frittata or a fresh fruit salad to balance the meal.
• Ice Cream Pairing: For an truly decadent dessert, serve a warm beignet next to a scoop of high-quality vanilla bean or coffee-flavored ice cream.

Additional Tips

To ensure your homemade beignets are bakery-quality every time, keep these five key tips in mind. Small details in the process can make a huge difference in the final texture and flavor.

• 1. Master the Oil Temperature: This is the most critical factor for success. If the oil is too cool (below 360°F), the beignets will absorb too much oil and become heavy and greasy. If it’s too hot (above 375°F), the outside will burn before the inside is cooked through. Use a candy or deep-fry thermometer and adjust the stove’s heat between batches to keep the temperature in that sweet spot.
• 2. Don’t Skip the Chill: Chilling the dough for at least two hours, or preferably overnight, is essential. This cold fermentation process not only develops a deeper, more complex flavor but also firms up the soft, enriched dough, making it significantly easier to roll out and cut without sticking. Rushing this step will lead to a frustrating experience and less flavorful beignets.
• 3. Avoid Overworking the Dough: Whether you’re using a stand mixer or kneading by hand, mix only until the dough is smooth and elastic. Overworking the dough will develop too much gluten, resulting in beignets that are tough and chewy rather than light, tender, and pillowy. Handle the dough gently after its rise as well.
• 4. Fry in Small Batches: It can be tempting to add many beignets to the pot at once to speed things up, but this is a mistake. Overcrowding the pot will cause the oil temperature to drop dramatically, leading to soggy, oil-logged results. Frying just 3-4 beignets at a time ensures the oil stays hot and each beignet has enough space to puff up and cook evenly to a perfect golden brown.
• 5. Glaze While Warm, Not Hot: For the perfect glaze consistency, allow the beignets to cool on a wire rack for just a few minutes after frying. They should be warm enough for the glaze to melt slightly and adhere well, but not so scorching hot that the glaze becomes too thin and runs right off. This timing ensures a beautiful, even coating that sets perfectly.

Budgeting the Recipe

One of the most wonderful aspects of this Glazed Buttermilk Beignet recipe is how incredibly budget-friendly it is. While a trip to a specialty cafe for a few beignets can be a pricey indulgence, you can make a large batch of over two dozen at home for a fraction of the cost. The core ingredients—flour, sugar, eggs, butter, and milk—are pantry staples that are relatively inexpensive, especially when purchased as store brands or in larger quantities.

The most significant cost after the basic ingredients is the cooking oil. However, you can make this more economical. After frying, allow the oil to cool completely, then strain it through a fine-mesh sieve or cheesecloth to remove any food particles. You can store this cleaned oil in an airtight container in a cool, dark place and reuse it for future frying projects, extending its life and value. Compared to the per-item cost at a bakery, making these at home provides an enormous return in both quantity and the priceless experience of enjoying them fresh from your own kitchen.

Frequently Asked Questions

Q: Can I make the beignet dough ahead of time?

A: Absolutely! This dough is perfect for making ahead. After the initial kneading, place the dough in a greased bowl, cover it tightly, and refrigerate it for up to 24 hours. The extended cold fermentation actually improves the flavor. When you’re ready to cook, just proceed with the rolling, cutting, and frying steps.

Q: Why did my beignets come out greasy and dense instead of light and fluffy?

A: The most common culprit for greasy beignets is incorrect oil temperature. If the oil is not hot enough (below 360°F/182°C), the dough absorbs oil instead of instantly searing and puffing up. Use a thermometer to monitor the temperature closely and allow the oil to come back up to temperature between batches.

Q: I don’t have buttermilk. Can I use regular milk?

A: Yes, you can, but for the best flavor and texture, it’s highly recommended to make a quick buttermilk substitute. For every 1 cup of regular milk, stir in 1 tablespoon of white vinegar or fresh lemon juice. Let it sit for 5-10 minutes until it looks slightly curdled. This “soured milk” will provide the acidity needed to create a tender crumb and the characteristic tangy flavor.

Q: How should I store leftover beignets?

A: Beignets are unequivocally best eaten fresh and warm, within an hour or two of being made. However, if you have leftovers, you can store them in an airtight container at room temperature for up to two days. To revive them, warm them in a microwave for 10-15 seconds or in a 300°F (150°C) oven for a few minutes to soften them up before enjoying.

Q: Can I bake these beignets instead of frying them?

A: While frying is the traditional method that creates the signature light, airy, puffed texture, you can bake them for a healthier alternative. Arrange the cut dough squares on a parchment-lined baking sheet and bake at 375°F (190°C) for 10-12 minutes, or until golden brown. Be aware that baked beignets will have a different texture, more similar to a soft, scone-like roll rather than a classic fried beignet.