Description
Delicious and fluffy glazed buttermilk beignets, perfect for a sweet treat.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F)
- 1/2 cup buttermilk, at room temperature
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour (plus more for dusting)
- Vegetable oil, for frying
- 1 cup powdered sugar
- 2–3 tablespoons milk or buttermilk
- 1/2 teaspoon vanilla extract
Instructions
- In a small bowl, mix warm water and yeast. Let it sit for 5–10 minutes until foamy.
- In a large bowl, combine the yeast mixture, buttermilk, sugar, melted butter, salt, egg, and 2 cups of flour. Mix until combined, then gradually add the remaining flour until a soft dough forms.
- Knead the dough on a floured surface for 5–6 minutes. Place in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled.
- Punch down the dough, roll it out to about 1/2 inch thickness, and cut into squares or rectangles.
- Heat oil in a deep pot to 350°F (175°C). Fry the beignets in batches for 1–2 minutes per side until golden brown. Drain on paper towels.
- Whisk together powdered sugar, milk (or buttermilk), and vanilla until smooth.
- Dip warm beignets into the glaze and let the excess drip off. Place on a rack to set.
Notes
- Ensure the water is warm, not hot, to activate the yeast properly.
- For best results, use fresh buttermilk.
- Be careful not to overcrowd the pot while frying.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg