Ultimate Glazed Buttermilk Beignets Recipe Soft 30min Sweet & Irresistible

Glazed buttermilk beignets bring the magic of New Orleans right to your kitchen! Tired of store bought pastries that taste flat and artificial? These homemade beignets promise pillowy soft texture with a tangy buttermilk twist and a glossy vanilla glaze that’ll make your taste buds dance.

Hi, I’m Jack welcome to my kitchen! As someone who’s spent years perfecting breakfast pastries and desserts, I can tell you that these glazed buttermilk beignets are a game changer. My journey with beignets started during a food trip to Louisiana, where I fell in love with their airy texture and sweet simplicity. After countless kitchen experiments at Cooks Foody, I’ve created this foolproof recipe that delivers bakery quality results every time.

In this guide, we’ll cover everything from selecting the right ingredients to achieving that perfect golden fry, plus pro tips for the glossiest glaze you’ve ever seen. Whether you’re hosting a weekend brunch or treating yourself to something special, these beignets are about to become your new obsession.

Why This Glazed Buttermilk Beignets Recipe Works

This glazed buttermilk beignets recipe delivers on three fronts: incredible flavor, foolproof technique, and impressive presentation.

• Uses simple pantry ingredients No specialty items needed, just basic baking staples you likely have on hand • Buttermilk creates extra tenderness The acidity tenderizes the dough for that melt-in-your-mouth texture • Perfect for any occasion Elegant enough for special brunches, simple enough for weekend mornings • Make-ahead friendly Dough can be prepared the night before for fresh morning beignets

Choosing the Right Ingredients for Glazed Buttermilk Beignets

Best Flour for This Recipe

All purpose flour is your best bet for these glazed buttermilk beignets. It provides the right protein content (10-12%) for tender yet structured pastries. Avoid cake flour (too delicate) or bread flour (too tough).

Buttermilk Selection Tips

Fresh buttermilk creates the signature tang and tender crumb. Look for cultured buttermilk with a thick consistency it should coat the container when tilted. If unavailable, substitute with ¾ cup regular milk plus 1 tablespoon white vinegar, let sit 5 minutes.

Yeast Substitutions

Active dry yeast works perfectly, but you can swap for instant yeast using the same amount. Fresh yeast requires triple the amount (about 2 tablespoons) and should be crumbled directly into the flour.

Ingredients & Prep for Glazed Buttermilk Beignets

Dough Essentials

For the Beignets:

• 2¼ teaspoons active dry yeast
• ¾ cup warm water (105-115°F)
• ¼ cup granulated sugar
• ½ cup buttermilk, room temperature
• 1 large egg, room temperature
• 3½ cups all-purpose flour
• 2 tablespoons melted butter, cooled slightly
• 1 teaspoon salt
• Oil for frying (vegetable or canola)

Glaze Components

For the Vanilla Glaze:

• 1 cup powdered sugar, sifted
• 2-3 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• Pinch of salt

Prep Timeline

Night Before: Prepare dough, cover, and refrigerate overnight for enhanced flavor Morning Of: Remove dough 30 minutes before frying, prepare glaze, heat oil to 350°F

Step by Step Cooking Instructions for Glazed Buttermilk Beignets

Pre-Cooking Prep for Glazed Buttermilk Beignets

1. Activate the yeast Dissolve yeast in warm water with 1 teaspoon sugar. Let foam for 5-10 minutes
2. Combine wet ingredients Whisk together buttermilk, egg, remaining sugar, and melted butter
3. Form the dough Mix flour and salt, then combine with yeast mixture and buttermilk mixture until just combined
4. First rise Place in greased bowl, cover, rise 1 hour until doubled

Cooking Method for Glazed Buttermilk Beignets

1. Heat oil Maintain 350°F in heavy-bottomed pot or deep fryer
2. Roll and cut On floured surface, roll dough to ½-inch thickness, cut into 3-inch squares
3. Fry in batches 2-3 minutes per side until golden brown, don’t overcrowd
4. Drain Remove to paper towel-lined plate

Doneness Check for Glazed Buttermilk Beignets

Perfect glazed buttermilk beignets should be golden brown on all sides with hollow sound when tapped. Internal temperature should reach 190°F, though visual cues are more reliable for this recipe.

Glazing Process for Glazed Buttermilk Beignets

While warm Whisk glaze ingredients until smooth, dip each beignet face down into glaze, flip to coat completely. Place on cooling rack for 5 minutes to set.

Pro Tips for Perfect Glazed Buttermilk Beignets

Avoiding Dense or Greasy Beignets

• Don’t overwork the dough Mix just until ingredients come together
• Maintain oil temperature Use candy thermometer; too cool = greasy, too hot = burnt outside, raw inside
• Proper drainage Let excess oil drip off before glazing

Essential Tool Recommendations

• Heavy-bottomed pot Maintains consistent temperature better than thin pans
• Candy thermometer Critical for monitoring oil temperature
• Wire cooling racks Prevents soggy bottoms while glaze sets

Storage & Reheating for Glazed Buttermilk Beignets

Same day: Store at room temperature in airtight container up to 8 hours Longer storage: Freeze unglazed beignets up to 1 month, thaw and warm in 350°F oven 5 minutes before glazing

Flavor Variations for Glazed Buttermilk Beignets

Sweet Variations

Chocolate Glaze: Replace 2 tablespoons powdered sugar with cocoa powder Lemon Glaze: Add 1 tablespoon lemon zest and 1 teaspoon lemon juice to glaze Cinnamon Sugar: Skip glaze, toss warm beignets in cinnamon sugar mixture

Dietary Adaptations

Dairy Free: Use plant-based buttermilk substitute and coconut oil instead of butter Gluten-Free: Substitute with gluten free flour blend (add 1 teaspoon xanthan gum if not included)

International Twists

French Style: Add orange zest to dough, dust with powdered sugar instead of glaze Mexican Inspired: Add cinnamon to dough, serve with dulce de leche drizzle

Serving Suggestions for Glazed Buttermilk Beignets

Perfect Pairings:

• Hot coffee or café au lait The classic New Orleans combination
• Fresh berries Strawberries, blueberries, or raspberries add tartness
• Whipped cream Dollop alongside for extra indulgence

Beverage Matches:

• Coffee drinks: Espresso, cappuccino, or cold brew
• Tea options: Earl Grey, chai, or English Breakfast
• Milk alternatives: Whole milk, almond milk, or oat milk

FAQs About Glazed Buttermilk Beignets

Can I make the dough ahead of time? Yes! Prepare dough through first rise, then refrigerate overnight. Bring to room temperature 30 minutes before frying.

What if my beignets turn out dense? Dense beignets usually result from too much flour or overworked dough. Measure flour by spooning into cup and leveling, don’t pack.

Can I bake these instead of frying? While traditionally fried, you can bake at 400°F for 12-15 minutes. They won’t have the same texture but will still be delicious.

How do I fix runny glaze? Add more powdered sugar gradually until you reach coating consistency. Glaze should coat the back of a spoon.

Are these safe during pregnancy? Yes, when eggs are fully cooked and proper food safety is followed. Ensure oil temperature reaches 350°F for safe cooking.

Conclusion

Fire up your fryer and treat yourself to these incredible glazed buttermilk beignets tonight! There’s nothing quite like the satisfaction of biting into a warm, pillowy beignet with that perfect vanilla glaze.

Join over 5,000 home cooks who’ve made these their go to weekend treat! The combination of tangy buttermilk and sweet glaze creates an irresistible flavor that’ll have everyone asking for the recipe.

Ready for more breakfast inspiration? Try our [Fluffy Pancake Stack Guide] or [Perfect French Toast Techniques] next for a complete weekend brunch spread!