I can never resist these pillowy buttermilk beignets with their golden edges and sweet vanilla glaze. One bite and it is easy to see why they disappear so fast.

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I’m obsessed with glazed buttermilk beignets because they hit that sweet spot between tender, pillowy, and shamelessly sugary. The buttermilk gives them this soft little tang that keeps every bite from feeling too rich, while vanilla extract in the glaze brings the good bakery smell I can’t resist.

I love the way the glaze settles into every golden edge, cracking just a little when I take a bite. And the inside?

Light, fluffy, almost too easy to inhale. But that’s the whole point.

A plate of these on the table never lasts long around me. Not even close.

Seriously. Ever.

Ingredients

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Warm water wakes up the yeast, so the dough gets puffy and light.
Buttermilk brings that soft, tangy bite that makes these feel extra cozy.
Yeast does the heavy lifting, giving beignets their airy, pillowy middle.
Sugar adds sweetness, but it also helps the dough brown beautifully.
Salt keeps everything balanced, so the glaze doesn’t taste flat.
All purpose flour gives the beignets structure without making them tough.
Eggs add richness and help the dough feel tender, not dry.
Melted butter makes every bite taste warm, soft, and a little fancy.
Vegetable oil gives that golden outside and soft, steamy center.
Powdered sugar makes the glaze smooth, sweet, and totally classic.
Whole milk loosens the glaze so it drips in the best way.
Vanilla adds bakery-style flavor, basically making the glaze taste homemade.
Plus, a pinch of salt keeps the glaze from being too sweet.

Ingredient Quantities

3/4 cup warm water

1/2 cup buttermilk

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup granulated sugar

1 teaspoon fine salt

3 1/2 cups all purpose flour

2 large eggs

4 tablespoons unsalted butter, melted

Vegetable oil for frying, about 3 to 4 cups

1 1/2 cups powdered sugar (for glaze)

2 to 3 tablespoons whole milk (for glaze)

1 teaspoon vanilla extract (for glaze)

Pinch of salt (for glaze)

How to Make this

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1. In a small bowl stir 3/4 cup warm water with 2 1/4 teaspoons active dry yeast and 1 tablespoon of the granulated sugar; let sit 5 to 10 minutes until foamy.

2. In a large bowl whisk together 3 1/2 cups all purpose flour, 1/4 cup granulated sugar, and 1 teaspoon fine salt.

3. In a separate bowl beat 2 large eggs, then stir in 1/2 cup buttermilk and 4 tablespoons melted unsalted butter until combined.

4. Pour the foamy yeast mixture and the egg mixture into the dry ingredients and stir until a soft, slightly sticky dough forms.

5. Turn the dough onto a lightly floured surface and knead 3 to 5 minutes until smooth, or use a stand mixer with a dough hook for 2 to 3 minutes.

6. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

7. Punch down the dough, roll it out to about 1/2 inch thick, and cut into squares or rounds; place on a floured tray, cover, and let rest 20 to 30 minutes.

8. Heat vegetable oil in a deep pot to 350 to 375 degrees F and fry the beignets in batches, 1 to 2 minutes per side, until golden and puffed; transfer to a wire rack or paper towels to drain.

9. Whisk together 1 1/2 cups powdered sugar, 2 to 3 tablespoons whole milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth to make the glaze; adjust milk for desired thickness.

10. Dip warm beignets into the glaze or drizzle it over them, then let set briefly and serve golden and tender.

Equipment Needed

1. Small mixing bowl
2. Large mixing bowl
3. Whisk and rubber spatula
4. Measuring cups and spoons
5. Stand mixer with dough hook or wooden spoon for kneading
6. Rolling pin and biscuit cutter or knife for cutting dough
7. Heavy deep pot or Dutch oven and a candy or frying thermometer
8. Slotted spoon or tongs and a wire rack with paper towels
9. Baking tray or sheet for resting the cut dough

FAQ

Q: How long should I let the dough rise and how will I know it is ready?

A: Let the dough rise until doubled in size, about 1 to 1 1/2 hours at warm room temperature. It is ready when it looks puffy and a fingertip indentation springs back slowly.

Q: What is the ideal oil temperature for frying?

A: Heat oil to 350°F to 365°F. That range gives a golden exterior and fully cooked interior without absorbing too much oil.

Q: How long do beignets take to fry?

A: Fry 2 to 3 minutes per side until golden brown, turning once. Smaller pieces cook faster so watch closely.

Q: Can I make the dough ahead of time?

A: Yes. After the first rise, cover and refrigerate the dough up to 24 hours. Bring to room temperature and let it puff slightly before shaping and frying.

Q: How should I store leftovers and reheat them?

A: Store cooled beignets in an airtight container at room temperature up to 2 days. Reheat in a 350°F oven for 5 to 8 minutes to refresh crispness, then drizzle glaze.

Q: Can I make a gluten free version?

A: You can try a 1 to 1 gluten free flour blend that contains xanthan gum, but texture and rise will differ. Add a little extra moisture if the dough seems dry and handle gently to avoid dense beignets.

Glazed Buttermilk Beignets – Soft, Sweet, And Irresistible Recipe Substitutions and Variations

Buttermilk: substitute equal parts milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes to curdle; or use full fat yogurt thinned with a little water.
Active dry yeast: use instant (rapid) yeast at 25 percent less by volume and mix directly into dry ingredients; or 3/4 cup mature sourdough starter, reduce other liquids slightly and allow longer proof.
All purpose flour: use bread flour for chewier, airier beignets or pastry flour for lighter, more tender beignets; adjust liquid slightly if using bread flour.
Unsalted butter: swap salted butter and omit added salt in dough, or use an equal amount of neutral vegetable shortening for a slightly crisper exterior and more tender crumb.

Pro Tips

1. Proof the yeast in water that feels like a warm bath against your wrist — not hot. If the mixture does not get foamy in 10 minutes, your yeast may be old; start over with fresh yeast for the best lift.

2. Aim for a soft, slightly tacky dough rather than a dry, stiff one. Add flour sparingly while kneading; a little extra flour in shaping is fine, but too much will make the beignets dense instead of pillowy.

3. Use a thermometer when frying and keep the oil between 350 F and 375 F. Fry in small batches so the temperature recovers quickly; if the oil is too cool they absorb oil, too hot and the outside browns before the inside cooks.

4. Glaze while the beignets are still warm so the icing sets with a glossy finish, and store leftovers in an airtight container for up to 2 days. For longer storage, freeze unglazed beignets and refresh in a 350 F oven for a few minutes before glazing.

Glazed Buttermilk Beignets – Soft, Sweet, And Irresistible Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist these pillowy buttermilk beignets with their golden edges and sweet vanilla glaze. One bite and it is easy to see why they disappear so fast.

Servings

servings

Calories

327

kcal

Equipment: 1. Small mixing bowl
2. Large mixing bowl
3. Whisk and rubber spatula
4. Measuring cups and spoons
5. Stand mixer with dough hook or wooden spoon for kneading
6. Rolling pin and biscuit cutter or knife for cutting dough
7. Heavy deep pot or Dutch oven and a candy or frying thermometer
8. Slotted spoon or tongs and a wire rack with paper towels
9. Baking tray or sheet for resting the cut dough

Ingredients

3/4 cup warm water
1/2 cup buttermilk
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 teaspoon fine salt
3 1/2 cups all purpose flour
2 large eggs
4 tablespoons unsalted butter, melted
Vegetable oil for frying, about 3 to 4 cups
1 1/2 cups powdered sugar (for glaze)
2 to 3 tablespoons whole milk (for glaze)
1 teaspoon vanilla extract (for glaze)
Pinch of salt (for glaze)

Directions

In a small bowl stir 3/4 cup warm water with 2 1/4 teaspoons active dry yeast and 1 tablespoon of the granulated sugar; let sit 5 to 10 minutes until foamy.
In a large bowl whisk together 3 1/2 cups all purpose flour, 1/4 cup granulated sugar, and 1 teaspoon fine salt.
In a separate bowl beat 2 large eggs, then stir in 1/2 cup buttermilk and 4 tablespoons melted unsalted butter until combined.
Pour the foamy yeast mixture and the egg mixture into the dry ingredients and stir until a soft, slightly sticky dough forms.
Turn the dough onto a lightly floured surface and knead 3 to 5 minutes until smooth, or use a stand mixer with a dough hook for 2 to 3 minutes.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Punch down the dough, roll it out to about 1/2 inch thick, and cut into squares or rounds; place on a floured tray, cover, and let rest 20 to 30 minutes.
Heat vegetable oil in a deep pot to 350 to 375 degrees F and fry the beignets in batches, 1 to 2 minutes per side, until golden and puffed; transfer to a wire rack or paper towels to drain.
Whisk together 1 1/2 cups powdered sugar, 2 to 3 tablespoons whole milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth to make the glaze; adjust milk for desired thickness.
Dip warm beignets into the glaze or drizzle it over them, then let set briefly and serve golden and tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.