There’s something magical about biting into a warm beignet—crispy on the outside, airy inside, and drenched in sweet vanilla glaze.
These buttermilk beignets are everything I love in a treat: soft, golden, and downright irresistible.
Whether it’s weekend brunch or a cozy evening snack, these always hit the spot.
Why I Love This Recipe
Uses pantry-friendly ingredients with amazing results.
The buttermilk makes the dough incredibly tender.
Quick fry time means fast indulgence!
What You’ll Need (Ingredient Highlights)
Active dry yeast: Creates the perfect rise and fluffy texture.
Buttermilk: Adds tangy flavor and softness.
Flour, egg, sugar: Basic dough essentials.
Vanilla glaze: A simple mix of powdered sugar, milk, and vanilla.
Pro Tips Before You Start
Let the yeast foam completely before adding other ingredients.
Roll the dough evenly to get consistent beignet sizes.
Dip the beignets in glaze while they’re warm for the best coating.
How to Make Buttermilk Beignets with Vanilla Glaze
Step 1: Make the Dough
In a bowl, mix warm water, sugar, and yeast.
Let it sit for 5–10 minutes until foamy.
Add buttermilk, egg, melted butter, and flour.
Stir until combined, then knead into a soft dough.
Cover and let it rise in a warm spot for 1 hour.
Step 2: Cut and Shape
Roll the dough on a floured surface to ½-inch thickness.
Cut into small squares or rectangles.
Step 3: Fry the Beignets
Heat oil in a large pot to 350°F (175°C).
Fry the dough squares in batches, 1–2 minutes per side, until golden.
Drain on paper towels.
Step 4: Make the Glaze
In a bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Step 5: Glaze and Serve
Dip each warm beignet into the glaze.
Let excess drip off, then serve warm and enjoy!
What to Serve It With
Hot coffee or café au lait
Fresh berries or fruit compote
A dusting of powdered sugar for extra sweetness
Variations / Substitutions
Swap buttermilk with plain yogurt or sour cream thinned with milk.
Add cinnamon or lemon zest to the glaze for flavor twists.
Try dipping in chocolate or caramel sauce instead of vanilla glaze.
Storage & Leftovers
Best eaten fresh, but leftovers can be stored in an airtight container for 1–2 days.
Reheat in a toaster oven to bring back some crispness.
Store glaze separately and re-dip when serving.
FAQs
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate overnight before frying.
Do I need a stand mixer?
Nope! This dough is easy to mix and knead by hand.
Can I bake these instead of frying?
They’re best fried, but you could bake at 375°F for 10–12 minutes as a lighter option.
What oil is best for frying?
Vegetable, canola, or peanut oil all work well.
How do I know the oil is ready?
Use a thermometer or drop a small dough piece—it should bubble and rise quickly.
Why did my beignets turn out dense?
Most likely the yeast wasn’t activated or the dough didn’t rise long enough.
Can I freeze the beignets?
Yes, freeze after frying and reheat in the oven when ready to serve.
Final Thoughts
These buttermilk beignets with vanilla glaze are simple, satisfying, and a total crowd-pleaser.
Whether for a lazy weekend breakfast or a sweet afternoon pick-me-up, they never fail to bring smiles.
