Description
There’s something magical about biting into a warm, golden beignet square. That slight crunch when your teeth break through the delicate vanilla glaze… followed by a cloud-soft, pillowy center that practically melts in your mouth. It’s the kind of treat that feels nostalgic, cozy, and just a little indulgent — like a slow Sunday morning wrapped in sugar and warmth.
Ingredients
For the Dough
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¾ cup warm buttermilk (not hot)
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2¼ teaspoons active dry yeast (1 packet)
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¼ cup granulated sugar
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1 large egg
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¼ cup unsalted butter, melted
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3¼ cups all-purpose flour
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¾ teaspoon salt
For Frying
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Neutral oil (vegetable or canola), enough for deep frying
For the Vanilla Glaze
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2 cups powdered sugar
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3–4 tablespoons milk or cream
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1 teaspoon vanilla extract
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Pinch of salt
Instructions
In a large bowl, whisk together warm buttermilk, yeast, and sugar.
Let it sit for 5–8 minutes until foamy and bubbly.
Add the egg and melted butter. Mix well.
Gradually stir in flour and salt until a soft dough forms.
Knead for 8–10 minutes until smooth and slightly tacky but not sticky.
Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.
Punch down the dough gently.
Roll it out to about ½-inch thickness.
Cut into even squares using a knife or pizza cutter.
Heat oil to 340–350°F (170–175°C).
Fry in batches for 2–3 minutes per side, until golden brown and puffed.
Transfer to a wire rack to drain (not paper towels).
Whisk powdered sugar, milk, vanilla, and salt until smooth and thick but pourable.
While beignets are still warm, dip or spoon glaze over the tops only.
Let sit 5–10 minutes until the glaze sets into a shiny shell.