Glazed Buttermilk Beignets French (Print Version)
Soft French beignets enriched with buttermilk and finished with a smooth vanilla glaze.
# Ingredients:
→ Dough
01 -
2¼ teaspoons active dry yeast
02 -
180 ml warm water (43°C)
03 -
50 g granulated sugar
04 -
120 ml buttermilk, at room temperature
05 -
1 large egg, lightly beaten
06 -
440 g all-purpose flour, plus extra for dusting
07 -
28 g unsalted butter, melted
08 -
0.5 teaspoon salt
09 -
Vegetable oil, for frying
→ Glaze
10 -
125 g powdered sugar
11 -
30–45 ml milk
12 -
1 teaspoon pure vanilla extract
# Steps to Follow:
01 -
In a large mixing bowl, dissolve active dry yeast and granulated sugar in warm water. Let stand until foamy, about 5 minutes.
02 -
Add buttermilk, beaten egg, melted butter, and salt to the yeast mixture. Stir to combine thoroughly.
03 -
Gradually add all-purpose flour, mixing until a soft dough forms. Transfer to a floured surface and knead for 5–7 minutes until smooth and elastic.
04 -
Place dough in a greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in volume.
05 -
Punch down dough. Transfer to a lightly floured surface and roll out to 1.25 cm thickness. Cut into 12 equal squares or rectangles using a sharp knife or pastry cutter.
06 -
Heat vegetable oil in a deep fryer or heavy pot to 175°C.
07 -
Fry beignets in batches for 1–2 minutes per side until puffed and golden brown. Transfer with a slotted spoon to a tray lined with paper towels to drain.
08 -
In a medium bowl, whisk together powdered sugar, milk (adding gradually for desired consistency), and vanilla extract until smooth.
09 -
Dip warm beignets into the glaze, allowing excess to drip off. Place on a wire rack to set briefly before serving.
# Additional Notes:
01 -
Serve beignets warm for the best texture and flavor.
02 -
For a citrus note, add lemon or orange zest to the dough or glaze.
03 -
Dust finished beignets with additional powdered sugar if desired.
04 -
Pair with coffee or café au lait for an authentic experience.