There’s nothing quite like biting into a warm, pillowy Glazed Buttermilk Beignet — golden on the outside, fluffy on the inside, and dripping with a sweet vanilla glaze. These Southern-style fried pastries are a comforting cross between doughnuts and fritters, made even richer and more tender with tangy buttermilk in the dough.
Inspired by the New Orleans classic, this version skips the powdered sugar and gets dipped in a luscious glaze that gives each bite a glossy, irresistible finish.
Why You’ll Love These Buttermilk Beignets
- Crispy outside, soft and airy inside
- The buttermilk adds richness and a slight tang
- Glazed instead of powdered for a less messy, bakery-style finish
- Perfect for breakfast, brunch, or a sweet afternoon treat
- Can be made in advance and reheated
Ingredients
For the Beignets:
- 2¼ tsp active dry yeast (1 packet)
- ¾ cup warm water (about 110°F)
- ¼ cup granulated sugar
- ½ cup buttermilk (room temperature)
- 1 egg
- 3 tbsp unsalted butter, melted
- ½ tsp salt
- 3½ cups all-purpose flour (plus more for dusting)
- Oil for frying (vegetable or canola)
For the Glaze:
- 1½ cups powdered sugar
- 2–3 tbsp milk or buttermilk
- 1 tsp vanilla extract
- Optional: pinch of salt
Instructions
1. Make the Dough
In a large bowl, dissolve yeast in warm water with sugar. Let sit 5–10 minutes until foamy. Stir in buttermilk, egg, melted butter, and salt. Gradually add flour until a soft dough forms. Knead on a floured surface for 5–6 minutes until smooth.
2. Let It Rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled — about 1–1½ hours.
3. Roll and Cut
Punch down the dough and roll it out to about ½-inch thickness. Cut into 2-inch squares (or any shape you like). Let rest for 15–20 minutes while oil heats.
4. Fry the Beignets
Heat oil in a deep pot to 350°F (175°C). Fry beignets in batches for about 1–2 minutes per side or until golden brown. Remove with a slotted spoon and drain on paper towels.
5. Glaze and Serve
Whisk glaze ingredients in a bowl until smooth. Dip each warm beignet into the glaze, letting excess drip off. Place on a wire rack to set.
Tips for Perfect Beignets
- Don’t overheat the oil — too hot and the outside will burn before the inside cooks
- Use room-temperature ingredients for a better rise
- You can make the dough the night before and refrigerate — just bring to room temp before frying
- Add a dash of cinnamon or nutmeg to the dough for warm spice flavor
Storage & Reheating
- Best enjoyed fresh, but can be stored in an airtight container for up to 2 days
- Reheat in the oven at 300°F for 5–7 minutes or in the air fryer for 2–3 minutes
- Freeze unglazed beignets and glaze after reheating
Final Thoughts
These Glazed Buttermilk Beignets are a comforting blend of nostalgia and indulgence — soft, golden, and just sweet enough. Whether you’re recreating a New Orleans café vibe at home or just want something special for brunch, these beignets bring bakery-quality magic right to your kitchen.