Easy Buttermilk Glazed Beignets
Easy Buttermilk Glazed Beignets are crispy, golden, and heavenly. I’ve made this recipe dozens of times. The trick I discovered is using buttermilk for a tender crumb and a rich glaze. Crispy on the outside, soft inside. Try my family’s favorite crispy cowboy burritos next. If you love recipes like this, you’ll also enjoy Crispy Cowboy Burritos and Sticky Pineapple Teriyaki Chicken Wings.
Why This Easy Buttermilk Glazed Beignets Is Pure Comfort
- Crispy golden texture
- Soft inside with a rich glaze
- Perfect for breakfast or dessert
- Easily made at home
What You'll Need for Easy Buttermilk Glazed Beignets
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1 cup buttermilk
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- Optional: Powdered sugar
- Optional: Cinnamon sugar
- Optional: Chocolate glaze
📝 Ingredient Notes
- Buttermilk: Use full-fat for best results.
- Yeast: Active dry yeast must be dissolved in warm liquid first.
🛒 Tools & Equipment I Recommend
- Digital Kitchen Scale — Ensures precise measurements for consistent results. → See on Amazon
- Deep Fryer — Maintains even oil temperature for perfect frying. → See on Amazon
How to Make Easy Buttermilk Glazed Beignets
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, milk, yeast, and vanilla extract until smooth.
- Combine and Knead: Add wet ingredients to dry. Mix until a dough forms. Knead for 5 minutes.
- Let Rise: Cover and let dough rise in a warm place for 1 hour or until doubled in size.
- Fry Beignets: Heat oil to 350°F. Drop dough in 2-inch balls. Fry until golden brown. Drain on paper towels.
- Make Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over warm beignets.
Cook's Tips for Perfect Easy Buttermilk Glazed Beignets
- Best Technique: Let the dough rise in a warm spot for best texture.
- Common mistake and fix: If the dough is too sticky, add more flour gradually.
- Why it matters: Buttermilk adds moisture and a tender crumb.
- Expert tip: Use a deep fryer for even frying and better results.
Storing & Reheating Easy Buttermilk Glazed Beignets
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Fry beignets, let cool, and freeze. Glaze before serving.
Freezing Easy Buttermilk Glazed Beignets
Freeze in a sealed bag for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 3–5 minutes. Microwave: Microwave for 20–30 seconds, but texture may become soggy.
Recipe Notes
- Chef tip: Buttermilk makes the dough tender and adds a rich flavor.
- Best substitution: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar.
- Make-ahead: Fry beignets and freeze them for later use.
- Scaling: Multiply ingredients to make a larger batch.
- Troubleshooting: If dough is too dry, add a little milk. If too wet, add more flour.
Want to level up this recipe?
Candy Thermometer — Ensures oil reaches the correct temperature for perfect frying. → Check price on Amazon
Easy Buttermilk Glazed Beignets
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1 cup buttermilk
- 1/2 cup milk
- 1 teaspoon salt
Seasonings
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Optional Toppings
- Powdered sugar
- Cinnamon sugar
- Chocolate glaze
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Combine Wet Ingredients: In a separate bowl, mix buttermilk, milk, yeast, and vanilla extract until smooth.
- Combine and Knead: Add wet ingredients to dry. Mix until a dough forms. Knead for 5 minutes.
- Let Rise: Cover and let dough rise in a warm place for 1 hour or until doubled in size.
- Fry Beignets: Heat oil to 350°F. Drop dough in 2-inch balls. Fry until golden brown. Drain on paper towels.
- Make Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over warm beignets.
Notes
- Chef tip: Buttermilk makes the dough tender and adds a rich flavor.
- Best substitution: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar.
- Make-ahead: Fry beignets and freeze them for later use.
- Scaling: Multiply ingredients to make a larger batch.
- Troubleshooting: If dough is too dry, add a little milk. If too wet, add more flour.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze in a sealed bag for up to 1 month.
- Oven reheat: Reheat in a preheated 350°F oven for 3–5 minutes.
- Microwave reheat: Microwave for 20–30 seconds, but texture may become soggy.
- Make ahead: Fry beignets, let cool, and freeze. Glaze before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 10g
- Carbs: 30g
- Fiber: 1g
- Sugar: 10g
- Sodium: 200mg
- Cholesterol: 20mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Buttermilk Glazed Beignets FAQs
Yes, fry beignets, let cool, and freeze. Glaze before serving.
Too much flour or overmixing can make them dry. Knead just until combined.
Yes, store in a sealed bag for up to 1 month. Reheat in a 350°F oven before serving.
Yes, but buttermilk gives the best texture and flavor.
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes.
A Warm Final Note
I can’t wait for you to try Easy Buttermilk Glazed Beignets and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
