Glazed Buttermilk Beignets

Soft, golden clouds dusted with powdered sugar and kissed by a buttery vanilla glaze awaken every sweet tooth to pure delight. These Glazed Buttermilk Beignets are the ultimate weekend indulgence, transforming humble ingredients into little pockets of bliss. Each bite yields a light, airy center that practically melts on your tongue, while the delicate crunch of the fried shell gives way to a whisper of vanilla-sweet glaze. It’s that moment—when a warm beignet meets eager lips—that brings the kind of joy only a homemade dessert can deliver.

Whether you’re spooning the dough on a lazy Sunday morning or surprising friends at a casual brunch, these beignets turn any gathering into an occasion. The tangy buttermilk tenderizes the dough, while a hint of baking soda and powder sends it puffing to pillowy perfection. And let’s not forget that final dip in a luscious glaze of powdered sugar, buttermilk, and vanilla, which sets up just enough sheen for you to know something truly special awaits. You don’t need to be a seasoned pastry chef to master them—just a little patience and love for crispy, dreamy fried dough.

KEY INGREDIENTS IN GLAZED BUTTERMILK BEIGNETS

Every recipe begins with quality building blocks, and here we’ve picked the essentials that give these beignets their signature texture and flavor. From the soft crumb of the dough to the glossy finish of the glaze, each ingredient plays a pivotal role in delivering that melt-in-your-mouth magic.

• All-purpose flour

Provides the sturdy yet tender base for the dough, giving the beignets their structure and helping them puff up beautifully when fried.

• Granulated sugar

Sweetens the dough just enough and encourages a light caramelization on the surface during frying, adding a hint of golden color.

• Baking powder

Acts as the primary leavening agent, ensuring those dreamy, airy pockets inside each beignet.

• Baking soda

Works alongside the buttermilk to create extra lift and a tender crumb, balancing acidity for even puffiness.

• Salt

Enhances all the flavors, cutting through the sweetness and bringing out the richness of the dough.

• Egg

Adds moisture, binds ingredients together, and introduces a touch of richness for a perfectly supple dough.

• Buttermilk

Contributes a gentle tang, tenderizes the gluten for softness, and activates the baking soda for maximum rise.

• Unsalted butter

Infuses the dough with a smooth, buttery flavor and keeps the beignets moist and tender.

• Vanilla extract

Imparts warm, floral notes that elevate both the dough and the glaze with aromatic depth.

• Vegetable oil

Provides the frying medium with a high smoke point, ensuring a crisp exterior without burning.

• Powdered sugar

Forms the base of the glaze for a silky-smooth finish that clings beautifully to each beignet.

• Buttermilk (for glaze)

Balances the sweetness of the powdered sugar and creates a pourable consistency for easy dipping.

• Vanilla extract (for glaze)

Boosts the fragrance of the glaze, weaving subtle vanilla undertones through every bite.

HOW TO MAKE GLAZED BUTTERMILK BEIGNETS

Before you fire up the fryer, let’s take a quick look at the journey these ingredients will travel—from mixing bowls to golden pillows of joy. You’ll combine dry and wet components, roll and cut the dough, fry until perfectly puffed, then bathe each beignet in that irresistible glaze.

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and a lump-free dough.

2. In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth and slightly frothy. This blend brings richness and moisture to the dough.

3. Gradually add the wet ingredients to the dry ingredients, stirring gently until a soft dough forms. Be careful not to overmix to keep the texture light.

4. On a lightly floured surface, roll out the dough to about 1/4 inch thickness, using a rolling pin for an even layer.

5. Use a knife or a round cutter to cut the dough into squares or circles, depending on your preferred beignet shape.

6. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C), monitoring with a thermometer to maintain consistent temperature.

7. Carefully fry the beignets in batches, slipping them into the hot oil and cooking for about 2–3 minutes on each side until they’re puffed and deep golden.

8. Use a slotted spoon to remove the beignets and drain them on paper towels, catching any excess oil.

9. In a small bowl, whisk together the powdered sugar, buttermilk, and vanilla extract until the glaze is smooth and pourable.

10. Once the beignets are slightly cooled but still warm, dip them into the glaze, ensuring they’re fully coated.

11. Place the glazed beignets on a wire rack to allow excess glaze to drip off and set, giving each piece a glossy finish.

SERVING SUGGESTIONS FOR GLAZED BUTTERMILK BEIGNETS

Once your beignets are hot, glazed, and glistening, it’s time to think about presentation and pairings that elevate the experience. Whether you’re serving them for brunch, dessert, or a sweet snack, these ideas will help you turn simple beignets into a memorable moment.

• Serve beignets warm on a decorative platter with a light dusting of extra powdered sugar and a few fresh mint leaves for a pop of color.
• Pair these sweet pillows with a steaming cup of strong coffee or rich hot chocolate, embracing the classic café-style combination.
• Make an indulgent ice cream sandwich by slicing a beignet in half and filling it with vanilla bean or salted caramel ice cream.
• Offer a side of fresh berry compote—simply simmer mixed berries with a touch of sugar and lemon juice—to cut through the sweetness with bright, juicy tang.

HOW TO STORE GLAZED BUTTERMILK BEIGNETS

Keeping your beignets fresh and flavorful is all about choosing the right storage method and timing. Since they’re best enjoyed slightly warm, quick reheating or careful preservation will ensure they remain tender and delicious. Here’s how to handle leftover or make-ahead batches so you can enjoy these treats whenever the craving strikes.

• Room Temperature (short-term): Store cooled beignets in an airtight container lined with parchment paper. They’ll stay fresh for up to one day without losing their pillowy texture.
• Refrigeration: If you plan to eat them the next day, place beignets in a sealed container and refrigerate. Bring them to room temperature before reheating to maintain softness.
• Freezing: For longer storage, freeze beignets individually on a baking sheet until firm, then transfer them to a freezer-safe bag. They can last up to one month. Thaw at room temperature.
• Reheating: To revive crisp edges and warm centers, pop stored beignets into a 350°F oven or toaster oven for 5–7 minutes. Avoid the microwave to keep them from turning soggy.

CONCLUSION

From the first gentle sift of flour to that glorious, final dip in sweet vanilla glaze, these Glazed Buttermilk Beignets are a celebration of simple ingredients turning into something extraordinary. We’ve covered everything you need—key ingredients, step-by-step instructions, serving ideas, and storage tips—so you can enjoy this beginner-friendly dessert any time you crave a little homemade indulgence. Feel free to print this article and tuck it into your favorite recipe binder for easy access the next time you’re planning brunch, dessert, or a special treat.

Behind every batch is the story of laughter in the kitchen, the joy of sharing warm pastries with loved ones, and the comfort of familiar flavors woven into golden-brown dough. You’ll find a handy FAQ below with tips on troubleshooting and variations, so no question is left unanswered. If you try these beignets, please leave a comment, share your favorite flavor twists, or let me know if you have any questions or feedback. I’m always here to help you bake with confidence and delight!

Print Recipe

Glazed Buttermilk Beignets

Author: Rebecca Hughes Courses: Dessert

Difficulty: Beginner Prep Time 30 mins Cook Time 20 mins Rest Time 10 mins Total Time 1 hr

Calories: 300

Description

These glazed buttermilk beignets are golden-brown treasures, light and airy, with a delightful sweetness and a buttery vanilla glaze that makes them irresistible.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups all-purpose flour

• ¹⁄₄ cup granulated sugar

• 1 tablespoon baking powder

• ¹⁄₂ teaspoon baking soda

• ¹⁄₂ teaspoon salt

• 1 large egg

• 1 cup buttermilk

• ¹⁄₄ cup unsalted butter, melted

• 1 teaspoon vanilla extract

• Vegetable oil, for frying

• For the glaze:

• 1 1/2 cups powdered sugar

• 3 tablespoons buttermilk

• ¹⁄₂ teaspoon vanilla extract

Instructions

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth.
3. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
4. On a floured surface, roll out the dough to about 1/4 inch thickness.
5. Cut the dough into squares or use a round cutter to form beignets.
6. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
7. Fry the beignets in batches, cooking for about 2-3 minutes on each side, until golden brown.
8. Remove the beignets with a slotted spoon and drain on paper towels.
9. For the glaze, whisk together powdered sugar, buttermilk, and vanilla extract until smooth.
10. Once the beignets are slightly cooled, dip them into the glaze, ensuring they're fully coated.
11. 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.

Keywords: beignets, dessert, fried dough, buttermilk, glazed, easy recipe