Glazed Buttermilk Beignets French

These glazed buttermilk beignets are light airy and irresistibly soft with a delicate golden exterior and a sweet vanilla glaze that makes them the star of any breakfast spread or special brunch. I keep this recipe close for celebrations and quiet mornings alike because nothing starts the day better than homemade beignets dusted with love

I first made these for a family brunch and everyone was convinced I had picked them up from a Parisian bakery My fondest beignet memories now involve powdered sugar on little noses and big weekend smiles

Ingredients

• Active dry yeast: this is what gives the beignets their trademark pillowiness Look for fresh active yeast and store it in the fridge
• Granulated sugar: sweetens the dough and helps the yeast and browning Use a pure cane variety if possible
• Buttermilk: at room temperature This adds supreme tenderness and tang Use real buttermilk for the best flavor and thickness
• Large egg: binds the dough and helps give it richness Always use fresh eggs at room temperature
• All-purpose flour: gives softness with enough strength to rise Fluff your flour before measuring for accuracy
• Unsalted butter: melted for subtle richness and delicate crumb
• Salt: enhances all the flavors and gives balance Use fine sea salt for even distribution
• Vegetable oil: for frying Choose a neutral high smoke point oil like canola or sunflower for best results
• Powdered sugar: dissolves into a silky smooth glaze Sift it to prevent lumps
• Milk: thins out the glaze Choose whole or two percent for a touch of creaminess
• Pure vanilla extract: for the glaze Real vanilla brings warmth and floral sweetness

• Tip Warm all liquids and eggs to room temperature so your yeast can activate quickly and dough rises evenly

Step-by-Step Instructions

Activate Yeast and Sugar:

In a large bowl dissolve the active dry yeast and sugar in the warm water Let this sit for five minutes until the surface is bubbly and smells yeasty which means your dough will rise well later

Mix Wet Ingredients:

Add the buttermilk egg melted butter and salt to the yeast mixture Stir thoroughly to ensure every ingredient is fully incorporated and smooth especially the egg for even texture

Form Dough and Knead:

Gradually add all-purpose flour mixing until a soft cohesive dough forms Once dough pulls away from the bowl turn it onto a lightly floured surface and knead firmly for about seven minutes until smooth elastic and slightly tacky

First Rise:

Place the dough in a greased bowl and cover with a clean towel Let rise in a warm spot for about an hour until the dough visibly doubles in size Press gently with a finger to check it springs back slowly

Shape and Cut:

Punch down risen dough to release air Turn out onto a floured surface and gently roll to half inch thickness Use a sharp knife or pastry cutter to slice into twelve equal squares or rectangles keeping cuts clean to help beignets puff up evenly

Heat Oil:

Pour vegetable oil into a heavy pot or deep fryer filling to about two inches in depth Heat to three hundred fifty degrees Fahrenheit Use a thermometer for accuracy as temperature affects texture

Fry Beignets:

Carefully lower a few beignets at a time into hot oil Fry each side for one to two minutes until deep golden brown and puffed Flip with a slotted spoon Do not overcrowd the pot

Drain:

Remove beignets from oil and place immediately onto a paper towel lined tray to absorb excess oil Serve while still warm for the best taste and texture

Make Glaze:

In a medium bowl whisk together powdered sugar milk and vanilla extract until thick but pourable For a thinner glaze add milk in small increments

Dip and Set:

Dip each warm beignet into the glaze letting excess drip off Place on a wire rack to set briefly The glaze will firm slightly while still being beautifully glossy

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My favorite part is adding real vanilla to the glaze The warm scent fills the kitchen and always reminds me of the first time my kids helped dip beignets at the counter Their sticky fingers were worth every bit of mess

Storage Tips

Beignets are at their best the day they are made If you have leftovers store them in an airtight container at room temperature for up to twenty four hours Warm gently in the microwave for about ten seconds to revive softness For longer storage fry the beignets and freeze them unglazed then reheat at three hundred fifty degrees Fahrenheit for a few minutes and glaze just before serving

Ingredient Substitutions

Swap buttermilk for a homemade version made by mixing half a cup of whole milk with one and a half teaspoons of lemon juice let it stand for five minutes Substitute pure vanilla extract with almond extract for a different sweet note If you are out of all-purpose flour a bread flour blend can be used but expect slightly more chew

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Serving Suggestions

Serve beignets with hot coffee or café au lait for an authentic café vibe Dust with more powdered sugar or even cinnamon for a festive touch Offer assorted glazes like chocolate or lemon for a showstopper brunch platter My family loves layering fresh berries or a few slices of ripe banana alongside for a sunny finish

Cultural Historical Context

Beignets have deep roots in French culinary tradition with New Orleans popularizing them as a sweet breakfast treat Their pillowy texture and light glaze make them an enduring staple in Southern US bakeries and beyond Often enjoyed during Mardi Gras or on lazy Sunday mornings they are a symbol of joy and togetherness

Recipe FAQs

→ What makes these beignets light and fluffy?

The combination of active dry yeast and buttermilk gives the dough its airy texture and tender crumb, ensuring each beignet is soft and pillowy.

→ Can I prepare the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight after the first rise. Let it return to room temperature before rolling and frying.

→ Is it necessary to use a deep fryer?

No, a heavy pot with enough vegetable oil works well. Just ensure the oil is maintained at 350°F (175°C) for even browning.

→ How do I ensure the glaze sets properly?

Dip the warm beignets in the glaze and let them sit on a wire rack. The icing will set as they cool while remaining soft inside.

→ Can these beignets be made dairy-free?

Yes, substitute the buttermilk and butter with non-dairy alternatives and check that your glaze ingredients are dairy-free as well.

→ What variations can I try?

Add lemon or orange zest to the dough or glaze for a citrus note, or dust with extra powdered sugar before serving.