Description
Experience the magic of warm, fluffy pastries with these Glazed Buttermilk Beignets. Indulge in a sweet escape to New Orleans with every bite of these delightful treats.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- Vegetable oil for frying
- 1 cup powdered sugar
- 2 tablespoons milk (or a non-dairy alternative)
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- In another bowl, mix ¾ cup of buttermilk, 1 large egg, and 2 tablespoons of melted butter until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The dough should be slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- On a floured surface, turn out the chilled dough and gently roll it out to about ½-inch thickness. Use a sharp knife or pastry cutter to cut the dough into squares or rectangles (about 2 inches wide).
- In a deep pot or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- Carefully place a few pieces of dough into the hot oil, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until they’re golden brown. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk (or a non-dairy alternative), and ½ teaspoon of vanilla extract until smooth.
- While the beignets are still warm, dip them in the glaze or drizzle it over them using a spoon. Let them sit for a few minutes for the glaze to set.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 beignet
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Don’t overmix the dough to avoid tough beignets. Keep the oil temperature consistent at 350°F for best frying results.