Description
Glazed Buttermilk Beignets are light, fluffy, and irresistibly sweet French-style fried dough treats, perfectly coated with a simple powdered sugar glaze. This recipe guides you through making a soft yeast dough enriched with buttermilk and butter, fried to golden perfection, and then dipped in a smooth vanilla glaze for an extra layer of indulgence. Ideal for breakfast, brunch, or a delightful dessert snack.
Ingredients
Scale
Dough:
- 2 ¼ tsp active dry yeast
- ¾ cup warm buttermilk
- ¼ cup sugar
- 3 tbsp unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- ½ tsp salt
- Oil for frying (enough for deep-frying)
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Activate Yeast: In a bowl, dissolve the active dry yeast in warm buttermilk and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare Dough Mixture: Stir in the sugar, melted butter, and egg into the yeast mixture until fully combined, creating a rich and smooth base for the dough.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the wet mixture, stirring continuously until a soft dough begins to form.
- Knead the Dough: Transfer the dough onto a floured surface and knead it for 5 to 6 minutes until smooth and elastic. Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and leave it to rise for about 1 hour or until doubled in size.
- Shape Beignets: Once risen, roll out the dough to about ½-inch thickness and cut it into squares, preparing them for frying.
- Heat Oil and Fry: Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the dough squares in batches for approximately 2 to 3 minutes on each side or until they turn golden brown and puff up. Remove and drain on paper towels to remove excess oil.
- Make the Glaze: Whisk together the powdered sugar, milk, and vanilla extract in a bowl until the mixture is smooth and slightly runny, perfect for dipping.
- Glaze Beignets: Dip the warm fried beignets into the glaze to coat them evenly, then place them on a wire rack or plate to let the glaze set briefly.
- Serve: Serve the glazed beignets while warm for the best taste and texture experience, enjoying their fluffy, sweet goodness.
Notes
- Ensure the buttermilk is warm but not hot to avoid killing the yeast.
- Maintain oil temperature at 350°F for even cooking and avoiding greasy beignets.
- Fry in small batches to prevent the oil temperature from dropping.
- The glaze can be adjusted for sweetness or thickness by adding more powdered sugar or milk accordingly.
- Beignets are best enjoyed fresh but can be reheated briefly for softness.
