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Creamy Glazed Buttermilk Beignets Easy Homemade Breakfast Recipe

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These creamy glazed buttermilk beignets are crispy on the outside, tender and pillowy inside, topped with a luscious sweet glaze. Perfect for a quick and easy breakfast or brunch treat that impresses without stress.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup (240ml) buttermilk, preferably full-fat
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted and cooled
  • Vegetable oil or canola oil, about 2 cups (for shallow frying)
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons whole milk or cream
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar until well combined. (5 minutes)
  2. Combine Wet Ingredients: In a separate bowl, whisk 1 cup (240ml) buttermilk, 1 large egg, and 2 tablespoons melted butter until smooth. (3 minutes)
  3. Make the Dough: Gradually pour the wet ingredients into the dry mix, stirring gently with a wooden spoon until just combined. Avoid overmixing. (5 minutes)
  4. Rest the Dough: Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. (10 minutes)
  5. Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the dough into a 12×12 inch (30×30 cm) square, about 1/4 inch (6mm) thick. (7-10 minutes)
  6. Cut the Dough: Using a sharp knife or pizza cutter, slice the dough into 3×3 inch (7.5×7.5 cm) squares, about 16 beignets. (5 minutes)
  7. Heat Oil: Pour about 2 inches (5 cm) of vegetable oil into a heavy-bottomed skillet or cast iron pan. Heat over medium heat to reach 350°F (175°C). (10 minutes)
  8. Fry the Beignets: Carefully place 3-4 beignets at a time into the hot oil. Fry for about 2-3 minutes per side or until golden brown and puffed. (15-20 minutes total)
  9. Drain Beignets: Remove with a slotted spoon and place on a cooling rack lined with paper towels to absorb excess oil. Let cool slightly. (5 minutes)
  10. Prepare the Creamy Glaze: In a small bowl, whisk 1 cup (120g) powdered sugar, 2 tablespoons softened butter, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. Adjust milk for consistency. (5 minutes)
  11. Glaze the Beignets: Drizzle or dip each beignet in the creamy glaze while still warm. Serve immediately. (5 minutes)

Notes

Use a thermometer to maintain oil temperature at 350°F (175°C) for best results. Do not overmix dough to keep beignets light and fluffy. Resting dough improves rolling and texture. Glaze while beignets are warm for best adhesion. Fry in batches to avoid overcrowding and temperature drop. For buttermilk substitute, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.

Nutrition

Keywords: beignets, buttermilk beignets, creamy glaze, breakfast recipe, brunch, homemade beignets, easy beignets, shallow fried beignets

Find it online: https://cooltastes.com/creamy-glazed-buttermilk-beignets-easy-homemade-breakfast-recipe/