Glazed buttermilk beignets are soft, golden pillows of fried dough, coated in a delicate, creamy glaze. These Southern-style treats are a twist on the traditional New Orleans beignet, elevated with the rich tang of buttermilk and a silky glaze that melts on your fingers as fast as in your mouth.
Frying pastries at home can seem intimidating, but once you understand how to deep fry safely at home, you’ll realize how easy—and rewarding—it can be. With just a few ingredients and basic kitchen tools, these indulgent beignets come together beautifully for brunch, dessert, or any sweet craving.
The secret behind their tender crumb lies in buttermilk. Not only does it enhance moisture, but it also provides acidity that helps activate baking agents and tenderize gluten. Learn more about why buttermilk improves baked goods if you’re curious about its magical effect in dough recipes.
🥄 What Are Glazed Buttermilk Beignets?
Beignets (pronounced ben-YAYs) are deep-fried dough squares made famous in New Orleans. Buttermilk beignets take the classic recipe and give it a Southern twist—resulting in a richer, softer dough. Adding a glaze makes them taste like a hybrid between a doughnut and funnel cake, with less chew and more melt-in-your-mouth magic.
⚜️ Beignets vs. Donuts vs. Buttermilk Beignets
- Classic Beignets: Airy, yeasted dough squares, typically dusted with powdered sugar.
- Donuts: Usually ring-shaped with various fillings or toppings.
- Buttermilk Beignets: Slightly denser, tangier dough using buttermilk, fried and coated in glaze for extra sweetness.
According to the history of beignets in New Orleans, these pastries were brought to Louisiana by French settlers and have since become a beloved part of Creole cuisine.
🧂 Ingredients Overview
The secret to perfect glazed buttermilk beignets lies in using fresh, high-quality ingredients that work together to create a rich, airy dough and a smooth, sweet glaze. From active dry yeast to powdered sugar, each component has a specific role in delivering bakery-level results at home.
Below is a breakdown of what you’ll need and why each item matters:
🍞 For the Beignet Dough
These ingredients form the soft, slightly tangy dough base that puffs beautifully when fried.
- 2¼ teaspoons active dry yeast
Helps the dough rise and gives that signature airy texture. Make sure it’s fresh and proofed correctly. - ¾ cup warm water (about 110°F)
Activates the yeast—temperature matters! Too hot, and you’ll kill the yeast; too cold, and it won’t activate. - ¼ cup granulated sugar
Adds sweetness and feeds the yeast during fermentation. - ½ cup buttermilk
Gives the dough a mild tang and extra tenderness. Learn more about why buttermilk improves baked goods. - 1 large egg
Binds the ingredients and enriches the dough. - 3 tablespoons unsalted butter, melted
Adds richness and helps create a soft crumb. - ½ teaspoon salt
Balances out the sweetness and enhances flavor. - 3½ cups all-purpose flour
The base of the dough; provides structure and absorbs moisture.
🍶 For the Glaze
This sweet, pourable glaze is what turns these treats into next-level indulgence.
- 2 cups powdered sugar
Also known as confectioners’ sugar, it creates a smooth, creamy consistency. - ¼ cup buttermilk
Enhances the flavor and keeps the glaze from being overly sweet or cloying. - 1 teaspoon vanilla extract
Adds warmth and depth. You can substitute with almond or maple extract for variety.
📝 Optional Add-ins
Want to customize your batch? Consider adding:
- Citrus zest (lemon or orange) to the glaze
- Cinnamon or nutmeg to the dough for extra warmth
- Jam or chocolate filling injected post-fry
With these ingredients on hand, you’re just a few steps away from creating pillowy, golden beignets with a melt-in-your-mouth glaze that’s impossible to resist.
🔧 Equipment Needed
- Stand mixer or large mixing bowl
- Dough hook (or sturdy wooden spoon)
- Dutch oven or deep fryer
- Candy thermometer
- Slotted spoon or spider skimmer
- Cooling rack + parchment or paper towels
👩🍳 Step-by-Step Recipe Instructions
Making glazed buttermilk beignets at home is simpler than you might think. Follow these easy steps for bakery-style results with a soft interior, crispy edges, and a silky glaze that takes them over the top.
🔥 Step 1: Activate the Yeast
In a large bowl or the bowl of a stand mixer:
- Combine ¾ cup warm water (110°F), 2¼ tsp active dry yeast, and 1 tsp sugar.
- Stir gently and let sit for 5–10 minutes, or until the mixture becomes foamy and bubbly.
This step proves the yeast is alive and ready to leaven the dough. If it doesn’t foam, start over with fresh yeast.
🥣 Step 2: Mix the Dough
Once the yeast is activated:
- Add ¼ cup sugar, ½ cup buttermilk, 1 large egg, and 3 tbsp melted butter.
- Whisk together until combined.
- Stir in ½ tsp salt and begin adding 3½ cups all-purpose flour, 1 cup at a time.
Use a dough hook attachment or stir by hand until a shaggy dough forms. Continue kneading (stand mixer: 5 minutes / by hand: 7–8 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky.
⏲️ Step 3: Let It Rise
- Lightly oil a large bowl and place the dough inside.
- Cover with plastic wrap or a damp towel.
- Let rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Pro Tip: Warm your oven slightly (to about 100°F), turn it off, and place the dough inside to speed up proofing.
📏 Step 4: Roll and Cut
- Punch down the dough and turn it onto a floured surface.
- Roll it out to about ½-inch thickness.
- Use a pizza cutter or sharp knife to cut into 2-inch squares.
Lightly cover cut pieces with a clean towel while you heat the oil.
🍳 Step 5: Fry the Beignets
- In a Dutch oven or heavy-bottomed pot, heat 2–3 inches of oil to 350°F.
- Fry 3–4 beignets at a time, 1–2 minutes per side, until golden brown and puffy.
- Use a slotted spoon or spider skimmer to remove and drain on a wire rack lined with paper towels.
Important: Keep an eye on oil temperature. If it drops too low, the beignets will absorb too much oil and become greasy.
🍶 Step 6: Make the Glaze
In a medium bowl, whisk together:
- 2 cups powdered sugar
- ¼ cup buttermilk
- 1 tsp vanilla extract
Whisk until smooth and pourable. You can add 1–2 tsp more buttermilk if needed to adjust consistency.
🍩 Step 7: Glaze the Beignets
While the beignets are still warm but not hot:
- Dip each one into the glaze or drizzle glaze over the top.
- Place them back on the rack to let excess glaze drip off and harden slightly.
Serve immediately for the best flavor and texture. These glazed buttermilk beignets are best enjoyed fresh, but they’ll still taste amazing later (especially reheated briefly in the oven).
✅ Tips for Perfect Beignets
- Use fresh yeast to ensure proper rise.
- Avoid over-flouring the dough; keep it soft and slightly sticky.
- Let the oil fully heat between batches.
- Dip beignets in glaze while still warm for better adhesion.
🍊 Glaze Variations and Flavor Ideas
Try these delicious spins on the classic glaze:
- Maple glaze – Swap vanilla for maple extract.
- Citrus glaze – Add lemon or orange zest.
- Cinnamon sugar – Toss beignets in cinnamon-sugar mix instead of glazing.
- Chocolate ganache – Drizzle or dip for a richer dessert.
- Filled version – Inject jam or Nutella before glazing.
🍽️ Serving Suggestions
Glazed buttermilk beignets are best enjoyed fresh and warm. Here’s how to elevate your experience:
- Pair with café au lait, espresso, or hot cocoa.
- Serve as part of a brunch board with berries and bacon.
- Drizzle extra glaze for an indulgent dessert.
- Dust with powdered sugar for classic café vibes.
Glazed buttermilk beignets are incredibly versatile. They shine as a dessert, but also make a standout item on a Southern-style brunch menu. Serve them with coffee or something unique like pink hot chocolate for a fun twist.
Want to build the ultimate brunch table? These beignets are perfect next to coconut cream pancakes or paired with egg cheese chaffles for a sweet-and-savory balance.
If you’re in the mood for fruity inspiration, cherry cobbler muffins share a similar tender texture and sweet glaze element. For a chocolatey contrast, don’t miss out on this gooey brownie pie—a rich finish to any meal.
❄️ Storing & Reheating Beignets
- Room temp: Store in an airtight container for up to 2 days.
- Fridge: Not ideal, as they dry out quickly.
- Freezer: Wrap individually and freeze up to 1 month.
To reheat:
- Oven: 300°F for 8–10 minutes.
- Air fryer: 320°F for 5 minutes.
- Microwave: 10 seconds (just to warm, not crisp).
🛠️ Troubleshooting & Common Mistakes
- Beignets too flat? Yeast was expired or water was too hot.
- Oily texture? Oil was too cold—keep it at 350°F.
- Raw inside? Fry longer or roll dough thinner.
- Glaze sliding off? Let beignets cool slightly before dipping.
🍃 Healthier Versions & Alternatives
- Baked beignets: Use a muffin pan and bake at 375°F for 12–15 minutes.
- Air fryer option: Spray with oil and cook at 350°F for 6–8 minutes.
- Gluten-free version: Use 1:1 gluten-free flour + xanthan gum.
❓ Frequently Asked Questions
What’s the difference between donuts and beignets?
Beignets are square, puffier, and airier. Donuts are typically round and denser.
Can I make beignets without yeast?
Yes, but they won’t be as airy. Use baking powder and expect a denser result.
What oil is best for frying beignets?
Use neutral oils with high smoke points: canola, vegetable, or peanut oil.
How long do beignets stay fresh?
They’re best eaten the same day, but can last 1–2 days if stored properly.
Can I glaze beignets ahead of time?
Yes, but they’re best glazed just before serving for optimal texture.
🏁 Final Thoughts
Making glazed buttermilk beignets at home is easier than it seems—and 100% worth it. Soft on the inside, crisp on the outside, and glazed to perfection, they’re everything you love about Southern baking in one handheld treat.
So roll up your sleeves, heat up that oil, and treat yourself (and your guests) to a homemade batch that rivals anything from a café in the French Quarter.