Glazed Buttermilk Beignets
Dough
¾ cup warm water (105˚ to 110˚)
1 tablespoon active dry yeast
6 cups all-purpose flour
¼ cup granulated sugar
1½ teaspoons kosher salt
¼ teaspoon baking soda
1½ cups whole buttermilk
¼ cup unsalted butter, softened
2 large eggs, lightly beaten
Vegetable oil, for frying
Glaze
2 cups confectioners’ sugar
6 tablespoons buttermilk
Instructions
1. For dough: In a small bowl, stir together ¾ cup warm water and yeast. Let stand for 5 minutes until foamy.
2. In the work bowl of a stand mixer fitted with the paddle attachment, stir together flour and next 3 ingredients. Add yeast mixture, buttermilk, butter, and eggs, and beat at low speed just until dough forms.
3. Switch to dough hook attachment, and continue beating on low speed for 5 to 7 minutes or until dough is smooth and elastic (dough should stick to bottom of bowl but not sides).
4. Spray a large bowl with nonstick cooking spray, and place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm draft-free place (85˚) until doubled in size.
5. On a lightly floured surface, roll dough to ¼-inch thickness. Using a sharp knife, cut dough into triangles.
6. In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
7. Fry dough, in batches, for 2 to 3 minutes per side or until golden brown. Let drain on paper towels.
8. Meanwhile, for glaze: In a small bowl, whisk together confectioners’ sugar and buttermilk. Dip warm beignets into glaze. Serve Immediately
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I just shared my absolute favorite recipe for heavenly glazed buttermilk beignets – they're simple to make and always hit the spot! But you know, the best part about baking is being able to add your own personal touch. I get so many questions about how to make them even more special, so I wanted to share some of my go-to tips and variations that I've tried myself. Okay, first things first: for all my fellow citrus lovers out there, adding a touch of lemon zest is an absolute game-changer! While my main recipe keeps it classic, I often find myself grating the zest of one whole lemon directly into the dough mixture when I'm adding the wet ingredients. It infuses these delightful square-shaped treats with a subtle, bright aroma and a lovely tang that perfectly cuts through the sweetness of the glaze. You can even go a step further and whisk a teaspoon of fresh lemon juice or a bit more zest into your confectioners' sugar glaze for an extra burst of freshness. Seriously, it's a small tweak that makes a big difference and elevates these from simply good to truly unforgettable! Want those perfectly fluffy, melt-in-your-mouth beignets? I've learned a few tricks over the years. The secret starts with your yeast – make sure it's active and bubbly before you mix it in. Also, giving your dough ample time to rise in a warm, draft-free spot (like a slightly warmed oven that's turned off) is crucial for that airy texture. Don't rush it! When it comes to frying, the oil temperature is paramount. Aim for a steady 350°F. Too cool, and your beignets will absorb too much oil and become greasy; too hot, and they'll brown too quickly on the outside while remaining raw inside. Fry them in small batches to avoid overcrowding the pot, which causes the oil temperature to drop. Watch them turn that beautiful golden-brown, flipping halfway through for even cooking. Trust me, these steps guarantee a beautifully puffy result every time! While the classic glossy glaze is undeniably delicious, don't hesitate to get creative! A simple dusting of powdered sugar is always elegant, but I sometimes like to experiment. A sprinkle of cinnamon sugar immediately after frying, or even a decadent chocolate drizzle, can transform them. For a more sophisticated touch, a raspberry or apricot fruit compote on the side is divine. And when it comes to serving, these aren't just for breakfast! While they make an amazing start to the day with a strong cup of coffee, they're also a wonderful afternoon treat, a delightful French dessert after dinner, or a special addition to any brunch spread. There’s something truly comforting about a warm, fresh beignet, no matter the time of day.
This is how I’m gonna end up being 309 pounds 😪