Glazed Buttermilk Beignets are the kind of treat that instantly transports you straight to the heart of New Orleans, right from your own kitchen. These tender pillows of fried dough are enveloped in a shimmering, sweet glaze that creates an irresistibly light crunch at first bite. Whether you’re celebrating a special morning or just need a little afternoon pick-me-up, making these beignets at home feels like a celebration. Best of all, the simplicity of ingredients means you can indulge in all the pillowy, sugary goodness anytime the craving strikes.
Ingredients You’ll Need
What makes Glazed Buttermilk Beignets so delightful is that they require pantry staples you probably already have. Each ingredient adds its own touch, contributing to the beignets’ signature airy texture, subtle tang, and mouthwatering golden color.
- All-purpose flour: The foundation of your beignets, giving them structure while keeping the crumb light and tender.
- Baking powder: For that essential lift, turning simple batter into fluffy, cloud-like puffs.
- Salt: Just a hint, but it brings out all the flavors and keeps the sweetness in check.
- Granulated sugar: Adds a slight sweetness and aids in that beautiful golden hue.
- Buttermilk: Secret weapon for tanginess, tenderness, and that classic Southern flavor.
- Large egg: Binds everything together and gives the beignets their soft, springy bite.
- Vanilla extract: Adds aromatic warmth and rounds out the sweetness.
- Vegetable oil, for frying: Neutral flavor and high smoke point make it perfect for getting that crisp outer layer.
- Powdered sugar: The base for your glaze, giving a smooth, glossy finish.
- Milk: Loosens the glaze to the perfect consistency for drizzling or dipping.
- Vanilla extract (for glaze): Brings a rich, comforting aroma to the sugary coating.
How to Make Glazed Buttermilk Beignets
Step 1: Mix the Dry Ingredients
Start by grabbing a large bowl and whisking together the flour, baking powder, salt, and granulated sugar. This quick step ensures that your leavening is evenly distributed, which means every beignet will puff up beautifully and have a balanced sweetness in every bite.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat together the buttermilk, large egg, and vanilla extract until everything is nicely blended. The buttermilk gives that classic tang, and the egg adds just the right amount of richness so that your dough comes together with the perfect texture.
Step 3: Bring it All Together
Now, pour the wet ingredients into your dry mixture, stirring gently until just combined. Over-mixing can toughen the dough, so stop as soon as no flour streaks remain. The batter will be a little sticky, which is exactly what makes these Glazed Buttermilk Beignets so wonderfully soft inside.
Step 4: Heat the Oil
Pour vegetable oil into a deep skillet or fryer to the depth of about 2 inches. Heat it up to 350°F (175°C). Using a thermometer is highly recommended for perfectly cooked beignets; too hot, and they’ll brown before cooking through; too cool, and they’ll soak up oil.
Step 5: Fry the Beignets
Using a spoon or small ice cream scoop, drop about 1 1/2-inch portions of batter into the hot oil, working in batches to avoid overcrowding. Fry each beignet for 2-3 minutes on each side, turning as needed, until they’re gorgeously golden and puffed. Remove with a slotted spoon and let them drain on paper towels.
Step 6: Glaze While Warm
In a small bowl, whisk together the powdered sugar, milk, and a splash of vanilla extract until smooth. Dip each warm beignet into the glaze or drizzle it generously over the top. The glaze will set to a perfect, crackly sheen after a few minutes—if you can resist eating them right away!
How to Serve Glazed Buttermilk Beignets
Garnishes
Give your Glazed Buttermilk Beignets a finishing flourish! Try dusting them with extra powdered sugar for a snowy effect, a sprinkle of cinnamon for warmth, or even some lemon zest if you love a bright, citrusy twist. These little touches can make them feel extra special, especially for brunch or a festive dessert platter.
Side Dishes
Pair these sweet treats with freshly brewed coffee or chicory-laced café au lait for a touch of New Orleans tradition. They also play beautifully alongside a bowl of fresh berries, vanilla yogurt, or a dish of honeyed ricotta to balance their rich sweetness.
Creative Ways to Present
Stack them high on a rustic board, tuck them in mini paper cones for a street-fair vibe, or serve them on a big platter with little ramekins of different glazes and sauces (think chocolate, berry, or caramel). For a brunch party, try arranging the Glazed Buttermilk Beignets on skewers with fruit in between for a playful, party-ready twist.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, let the beignets cool completely, then store them in an airtight container at room temperature for up to 1 day. The glaze keeps them sweet and slightly moist, but beignets are always best enjoyed fresh.
Freezing
Want Glazed Buttermilk Beignets on hand for sudden cravings? Freeze the unglazed, completely cooled beignets in a single layer, then transfer to a freezer bag for up to 2 months. When ready to serve, thaw and re-warm before glazing for the best taste and texture.
Reheating
To recapture that irresistible, just-fried texture, warm beignets in a 300°F (150°C) oven for about 5 minutes. Avoid microwaving, as it tends to make them chewy instead of fluffy. Glaze them after reheating, or refresh the glaze lightly if needed.
FAQs
Can I make Glazed Buttermilk Beignets without buttermilk?
Absolutely! If you’re out of buttermilk, mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar and let it sit for 5 minutes. This will create a similar tang and tenderness in your beignets.
What oil is best for frying beignets?
A neutral, high-smoke point oil like vegetable, canola, or peanut oil works best. These allow the Glazed Buttermilk Beignets to fry up crisp and golden without any off flavors.
How do I know when the oil is hot enough?
Using a thermometer is the surest way (aim for 350°F or 175°C), but if you don’t have one, drop a small bit of batter into the oil. If it sizzles and rises to the top within seconds, you’re good to go!
Can I make these ahead of time for a party?
You can fry the beignets a few hours ahead, store them uncovered so they don’t get soggy, and glaze them just before serving. Alternatively, prep and freeze unbaked portions to fry fresh for guests.
Why are my beignets heavy and not fluffy?
Heavy beignets usually result from over-mixing the batter or oil that’s too cool. For fluffy Glazed Buttermilk Beignets, mix gently and ensure your oil is properly preheated before frying.
Final Thoughts
There’s just something magical about biting into a warm, glazed beignet, and homemade Glazed Buttermilk Beignets are especially hard to resist. Give this recipe a try and treat yourself (and your lucky loved ones) to a sweet taste of New Orleans. Don’t be surprised if you start dreaming up new occasions just for another batch!
