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Fluffy Buttermilk Beignets Recipe

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These fluffy buttermilk beignets are pillowy-soft, lightly tangy, and finished with a sweet glaze. Perfect for brunch, dessert, or a cozy treat, they’re easy to make at home and guaranteed to bring a little New Orleans magic to your kitchen.

Ingredients

Scale
  • 2 1/4 teaspoons (7g) active dry yeast (or instant yeast)
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk (full-fat preferred)
  • 3 tablespoons (42g) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • Vegetable oil, for frying (at least 1 quart/liter; canola or peanut oil recommended)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3–4 tablespoons (45-60ml) whole milk (or buttermilk/almond milk)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Extra powdered sugar, for dusting (optional)

Instructions

  1. In a large mixing bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy.
  2. In a separate bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract.
  3. Pour wet ingredients into the yeast mixture. Add salt and flour, one cup at a time, mixing until a sticky dough forms.
  4. Turn dough onto a lightly floured surface and knead for about 7 minutes (or 5 minutes with a mixer) until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  6. Punch down dough, roll out to 1/2-inch thick, and cut into 2-inch squares or rectangles.
  7. Arrange pieces on a floured baking sheet, cover, and let rise for 20 minutes.
  8. Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C).
  9. Fry beignets in batches, 1-2 minutes per side, until golden brown and puffed. Drain on a wire rack or paper towels.
  10. For the glaze, whisk powdered sugar, milk, vanilla, and salt until smooth and pourable.
  11. While beignets are still warm, dip or drizzle with glaze. Dust with extra powdered sugar if desired. Serve immediately.

Notes

For best results, keep oil at 350°F and fry in small batches. Dough can be made ahead and refrigerated after the first rise. For gluten-free or vegan adaptations, see blog notes. Beignets are best served fresh and warm. If glaze is too thick, add more milk; if too thin, add more powdered sugar.

Nutrition

Keywords: beignets, buttermilk, fluffy, New Orleans, fried dough, brunch, dessert, homemade, sweet glaze

Find it online: https://atomicbite.com/fluffy-buttermilk-beignets-recipe-easy-homemade-treat-with-sweet-glaze/