Every time I tuck into a warm, freshly glazed buttermilk beignet, I’m transported to a lively cafe on a sun-drenched corner in New Orleans. These melt-in-your-mouth bites boast a crisp exterior that gently gives way to a pillowy, tender crumb. Each one is lightly dusted with a sweet, tangy glaze that contrasts perfectly with the airy dough. As a passionate home cook, I can’t help but fall in love all over again each time I prepare them—from whisking the tangy buttermilk batter to hearing that satisfying sizzle as they hit the hot oil. The whole experience turns my kitchen into a mini pâtisserie, filling the air with the promise of dessert and delight.
What makes these beignets so magical is the play of textures and flavors. The buttermilk lends a hint of gentle acidity that balances the sweetness, while a touch of vanilla brings out warm, comforting notes. Though the recipe sits comfortably at an intermediate difficulty level, the 30 minutes of prep, 15 minutes of frying, and a short 10-minute rest period feel more like a joyful ritual than a chore. With around 320 calories per serving (two beignets), this dessert feels like an indulgent treat that’s worth every blissful bite. Whether you’re craving a special weekend brunch treat or a fun project to share with friends, these glazed buttermilk beignets promise an authentic taste of New Orleans right in your own home.
KEY INGREDIENTS IN GLAZED BUTTERMILK BEIGNETS
Before we dive into the dough and the deep fryer, it’s helpful to understand why each component of this recipe matters. Each ingredient works in harmony to create those signature fluffy pockets with a golden-brown crust, and then to hold the luscious glaze in all the right spots. Here’s what you’ll need, and why:
- All-purpose flour
Forms the structural backbone of the beignet, developing gluten that provides a tender chew while still allowing the dough to puff up beautifully.
- Granulated sugar
Sweetens the dough just enough and helps with browning, giving the crust a delicate caramelized hue.
- Baking powder
A primary leavening agent that introduces air bubbles, making your beignets light and airy.
- Baking soda
Works alongside baking powder to boost lift and ensure even browning on the exterior.
- Salt
Balances sweetness and enhances the depth of all other flavors in the dough.
- Egg
Acts as a binder, enriches the dough with fat and protein, and contributes to a golden color when fried.
- Buttermilk
Brings tang and acidity, tenderizes the crumb, and encourages an extra-fluffy texture.
- Unsalted butter
Adds richness, a tender mouthfeel, and a hint of buttery flavor without overwhelming the beignet.
- Vanilla extract
Infuses a warm, aromatic sweetness that complements both the dough and the glaze.
- Vegetable oil
The frying medium that ensures an even, golden-brown exterior and a crisp bite.
- Powdered sugar (for the glaze)
Provides a smooth, silky sweetness that clings to each beignet.
- Buttermilk (for the glaze)
Gives the glaze a tangy lift, balancing the sugar and adding a luxurious texture.
- Vanilla extract (for the glaze)
Enhances the glaze with its fragrant warmth and depth of flavor.
HOW TO MAKE GLAZED BUTTERMILK BEIGNETS
Now that we have our ingredients lined up, let’s roll up our sleeves and transform them into pillowy, glazed beignets. This process is as much about enjoying the rhythm of baking as it is about achieving that perfect golden hue and melt-in-your-mouth interior.
1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Sifting helps break up any lumps and incorporates air, making your dough lighter and ensuring even distribution of leavening agents.
2. In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until completely smooth. Using a whisk at this stage ensures a silky mixture without streaks of egg white or unmixed butter.
3. Gradually add the wet ingredients to the dry ingredients, gently stirring until a soft dough forms. Be careful not to overmix; you want a cohesive, slightly sticky dough that’s ready to roll.
4. On a floured surface, roll out the dough to about 1/4 inch thickness. Dust your rolling pin lightly to prevent sticking, and aim for an even thickness so the beignets cook uniformly.
5. Cut the dough into squares or use a round cutter to form individual beignets. Arrange them on a parchment-lined tray, leaving a little room between each piece.
6. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Maintaining this steady temperature is key for an even golden color and a non-greasy finish.
7. Fry the beignets in batches, cooking each side for about 2–3 minutes until they puff up and turn golden brown. Use a slotted spoon to gently flip and lift them without splashing.
8. Remove the beignets with a slotted spoon and place them on paper towels to drain any excess oil.
9. For the glaze, whisk together the powdered sugar, buttermilk, and vanilla extract until completely smooth and free of lumps. You’re aiming for a pourable but slightly thick consistency.
10. Once the beignets are slightly cooled (warm to the touch but not piping hot), dip them into the glaze, ensuring each beignet is fully coated.
11. Place the glazed beignets on a wire rack so the excess glaze can drip off and the coating can set. Give them at least a few minutes to firm up before serving.
SERVING SUGGESTIONS FOR GLAZED BUTTERMILK BEIGNETS
Bringing your homemade beignets to the table is a joyous occasion—friends gather around, coffee cups clink, and the irresistible sight of golden pastries glistening with glaze beckons everyone in. Whether you’re hosting a lively brunch or a cozy afternoon tea, serving these beignets with thoughtful pairings will elevate the experience. Below are four fun and delicious ways to present your creation and make every bite unforgettable.
- Pair with freshly brewed coffee
The deep, roasted notes of a bold coffee cut through the sweetness of the glaze, creating a perfectly balanced bite. Brew a dark roast or espresso and serve alongside the beignets on a warmed platter.
- Serve alongside hot chocolate or hot cocoa
For a decadent twist, offer rich, velvety hot chocolate. The creamy drink enhances the buttery dough and adds a chocolatey dimension that’s irresistible on a chilly morning.
- Accompany with seasonal fruit
Brighten the plate with fresh berries or citrus segments. Their natural acidity and vibrant colors complement the soft dough and shiny glaze, giving a refreshing counterpoint.
- Dust with cinnamon sugar
Mix ground cinnamon with a little extra granulated sugar and lightly shake over the glaze before it fully sets. This spiced topping adds warmth and visual appeal, taking your beignets to the next level.
HOW TO STORE GLAZED BUTTERMILK BEIGNETS
While these beignets are undeniably best enjoyed fresh and warm, you can still preserve their sweetness and texture for later indulgence. Proper storage techniques will help maintain their soft interior and keep that glaze from becoming too sticky. Here are a few tried-and-true methods to ensure you can revisit the magic of these New Orleans–inspired treats.
- Room-temperature in an airtight container
Once the glaze has fully set, place the beignets in a single layer (or in separated layers with parchment paper) inside an airtight container. This prevents them from drying out and keeps the exterior from getting soggy. They’ll stay enjoyable for about 1–2 days.
- Refrigeration for longer freshness
If you need to extend their life to 3–4 days, refrigerate the beignets in the same airtight container. Allow them to come to room temperature or heat gently in the oven for a few minutes before serving to restore their softness.
- Freezing for make-ahead convenience
Flash-freeze the plain, unglazed beignets on a baking sheet until solid. Transfer to a freezer bag and freeze for up to 1 month. When you’re ready, reheat in a 350°F oven until warm, then dip in fresh glaze.
- Reheating tips
For the best texture, reheat refrigerated or thawed beignets in an oven or air fryer at 350°F for 3–5 minutes. This revives the crisp exterior while keeping the interior tender—much better than microwaving, which can make them chewy.
CONCLUSION
Glazed buttermilk beignets are a labor of love that pay off in every delectable bite. From sifting the dry ingredients to watching that final coat of sweet glaze set, this recipe transforms simple pantry staples into a dessert that feels plucked from the bustling streets of New Orleans. We’ve covered everything you need to know—ingredient roles, step-by-step instructions, creative serving ideas, and smart storage methods—so you can approach this intermediate-level treat with confidence and excitement. Feel free to print this article and tuck it into your recipe binder; it’ll be ready whenever you’re craving a moment of pastry-driven bliss.
Whether you’re gathering with friends for a weekend brunch or sneaking a quiet afternoon treat, these beignets are bound to impress. Don’t forget to check out the FAQ below if you have any lingering questions about technique or substitutions, and please leave a comment with your favorite tweaks or any feedback when you try the recipe. Happy frying, glazing, and savoring—and may every bite bring a little bit of that Big Easy spirit right into your home.
Glazed Buttermilk Beignets
Description
These buttermilk beignets are soft, fluffy, and coated in a delicious glaze that contrasts perfectly with their crispy exterior. A joy to make and even better to eat!
Ingredients
Instructions
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In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth.
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Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
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On a floured surface, roll out the dough to about 1/4 inch thickness.
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Cut the dough into squares or use a round cutter to form beignets.
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Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
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Fry the beignets in batches, cooking for about 2-3 minutes on each side, until golden brown.
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Remove the beignets with a slotted spoon and drain on paper towels.
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For the glaze, whisk together powdered sugar, buttermilk, and vanilla extract until smooth.
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Once the beignets are slightly cooled, dip them into the glaze, ensuring they're fully coated.
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Place glazed beignets on a wire rack to allow excess glaze to drip off and to let the glaze set.
Note
- Beignets are best enjoyed fresh and slightly warm.
- The glaze can be flavored with other extracts like almond or lemon for variety.
- If you prefer a thicker glaze, add more powdered sugar until the desired consistency is achieved.
- Make sure the oil is at the correct temperature for optimal frying results.
