Easy Glazed Buttermilk Beignets

Easy Glazed Buttermilk Beignets are an easy,flaky,to any meal. Serve them with breakfast or dinner, ready in under Less than an hour and a half!
No mixers needed, and the biscuits are medium size enough that you can eat 3-5 of them and not even feel guilty.

It all began on a Sunday holiday and I had a craving I just couldn’t shake so I went for it even though the dough was ridiculously stubborn and stuck to everything which means my fingers and the counter and even at one point and happened because of course it did.

I had been daydreaming about those pillowy golden beignets you get at that café in New Orleans and you probably know the ones since they’re covered in a thick layer of powdered sugar and they melt in your mouth like a sweet little cloud but this time I wanted something with a twist which means stickier and gooier and definitely glazed.

So I reached for the buttermilk which is a little sour and a little magical then I rolled up my sleeves and got to work and the first batch turned out more like abstract art than actual pastries but then I tried again and round two was a success because they came out fluffy and golden and that shiny glaze was dripping down the sides like they knew they were showing off.

If you’ve never made beignets at home then get ready because it’s a bit messy and a little tricky yet it’s totally worth it for every single sticky finger and just so you know there’s no shame if you end up eating half the batch straight off the cooling rack because I’ve definitely done that too.

Ingredients :

For the Beignets:

• 2 1/4 teaspoons 1 packet active dry yeast
• 3 tablespoons warm water
• 3/4 cup buttermilk
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 teaspoon salt
• 3 cups all-purpose flour (plus more for dusting)
• Vegetable oil for frying

For the Glaze:

• 2 cups powdered sugar
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract

How to Make Glazed Buttermilk Beignets

Step 1

The first thing you need to do is activate the yeast. In a small bowl, mix the yeast and warm water together. Let it sit for 5 minutes until it becomes foamy.

Step 2

Now let’s start preparing the dough. In a large mixing bowl, combine the buttermilk, sugar, melted butter, egg, and salt. Mix well. Add the yeast mixture and stir well. Gradually add the flour and mix until a soft dough forms. It will be a little sticky, that’s okay!

Step 3

Let it rise Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size and Roll and Cut Dust your work surface with flour and roll the dough out to about 1/4 inch thick. Cut into 2-inch squares using a sharp knife or pizza cutter.

Step 4

Heat the Oil Pour vegetable oil into a large, heavy-bottomed pot to about 2 inches deep. Heat the oil to 350°F use a thermometer to check. Carefully drop 3–4 beignets at a time into the oil. Fry for about 1 minute per side until golden brown and puffed You need to drain it. Remove the beignet and let it drain on a plate lined with paper towels.

Step 5

and finaly you can Make the Glaze In a medium bowl, whisk the powdered sugar, buttermilk, and vanilla until smooth. Dip each warm beignet into the glaze and place on a rack to let the glaze set.

Kitchen Equipment Needed :

To make these yummy Glazed Buttermilk Beignets, you’ll only need a few basic kitchen tools

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Rolling pin
• Knife or pizza cutter
• Plastic wrap or clean towel
• Heavy-bottomed pot for frying
• Slotted spoon or tongs
• Candy or kitchen thermometer
• Paper towels
• Cooling rack

Tips for Making the Best Beignets

Don’t over-knead the dough; it should be soft and a bit sticky.

Glaze the beignets while they’re still warm for the best coverage.

Dust with powdered sugar after glazing for extra sweetness.

What to Eat with Glazed Buttermilk Beignets ??

Honestly, I love eating it for breakfast with a warm cup of tea, and my husband loves eating it with his morning coffee. Sometimes I sprinkle it with a little chocolate sauce, and it becomes very delicious. I also sometimes pair it with scrambled eggs to balance its sweetness. As for my children, they love it with cold drinks, such as fruit juice or a cold drink.

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