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Irresistible Glazed Buttermilk Beignets

Irresistible Glazed Buttermilk Beignets
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Irresistible Glazed Buttermilk Beignets are fluffy, golden fried pastries enhanced with tangy buttermilk and coated with a delicate sweet glaze. Perfectly light and soft, these beignets offer a deliciously tender crumb combined with a shiny glaze that melts in your mouth. Ideal for breakfast, dessert, or a cozy snack served with coffee or tea.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 2 large eggs
  • 4 tablespoons butter, melted
  • ½ cup warm water (about 110°F/43°C)

Frying

  • Vegetable oil, for frying (enough to fill a heavy-bottomed pot about 2-3 inches deep)

Glaze

  • 1 ½ cups powdered sugar
  • 3–4 tablespoons milk

Instructions

  1. Activate the yeast: Dissolve 1 teaspoon of active dry yeast in ½ cup of warm water with a pinch of sugar. Let it sit for about 5 minutes until frothy and bubbly, indicating the yeast is active.
  2. Prepare the dough: In a large bowl, combine 3 ½ cups all-purpose flour, ½ cup granulated sugar, and 1 teaspoon salt. In a separate bowl, whisk together 2 eggs, 4 tablespoons melted butter, and ¾ cup buttermilk. Slowly add the yeast mixture and wet ingredients into the dry ingredients, stirring until a sticky dough forms.
  3. Knead and rise: Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  4. Shape the beignets: After the dough has risen, gently punch it down and roll it out on a floured surface into a ½-inch thick rectangle. Cut into squares or rectangles, according to your preferred beignet shape.
  5. Fry to golden perfection: Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the beignets in batches, turning once, until puffed and golden brown, about 2 to 3 minutes per side. Drain on paper towels.
  6. Glaze generously: Mix 1 ½ cups powdered sugar with 3-4 tablespoons milk to create a smooth, silky glaze. While the beignets are still warm, dip or drizzle them generously with the glaze. Let the glaze set and soak in for a glossy, sweet finish.

Notes

  • Use warm water (not hot) to activate yeast without killing it.
  • Allow the dough to double in size for the lightest, fluffiest texture.
  • Maintain frying oil temperature around 350°F for even cooking and a crispy exterior.
  • Drain fried beignets well on paper towels to avoid excess oiliness.
  • Apply glaze while beignets are warm for best absorption and shine.

Nutrition

Keywords: beignets, glazed beignets, buttermilk beignets, fried dough, sweet glaze, fluffy beignets

Find it online: https://marygourmet.com/irresistible-glazed-buttermilk-beignets/