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Stack of three glazed buttermilk beignets on white plate, showing crispy golden-brown flaky layers with translucent white glaze dripping down the sides in close-up detail

Glazed Buttermilk Beignets

Flaky square pastries made with a laminated buttermilk dough and topped with a shiny white vanilla glaze. These tall layered treats are perfect for a special morning breakfast.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 pastries
Course: Breakfast, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Bread flour Plus extra for dusting
  • 1 cup Warm buttermilk Heated gently
  • 2 ¼ teaspoon Active dry yeast Ensure it is fresh
  • ½ cup Cold unsalted butter Sliced thinly for laminating
  • 2 tablespoon Granulated sugar For the dough
  • 1 teaspoon Salt Table salt
  • 4 cups Vegetable oil For frying
  • 2 cups Powdered sugar For the glaze
  • 3 tablespoon Whole milk For the glaze
  • 1 teaspoon Vanilla extract For the glaze

Equipment

  • 1 Deep Heavy Pot For frying
  • 1 Rolling Pin For shaping the dough
  • 1 Candy Thermometer To monitor oil temperature
  • 1 Sharp Chef Knife For cutting clean pastry edges
  • 1 Wire cooling rack For draining excess glaze

Method
 

  1. Whisk warm buttermilk, yeast, and sugar in a small bowl until the mixture becomes foamy.
  2. Combine flour and salt in a large bowl, add the yeast mixture, and knead into a smooth dough.
  3. Roll the dough into a rectangle, layer thin slices of cold butter on one half, and fold to seal.
  4. Roll the folded dough out, fold it into thirds like a letter, and chill in the refrigerator for one hour.
  5. Roll the chilled dough to a half inch thickness and cut into sharp even squares using a chef knife.
  6. Place the squares on parchment paper and let them rise for thirty minutes until puffy.
  7. Fry the squares in hot oil at 350 degrees Fahrenheit until golden brown on both sides.
  8. Whisk powdered sugar, milk, and vanilla, then dip the warm pastries into the glaze to coat.

Notes

Keep your butter and dough as cold as possible during the folding process to ensure the best flaky layers. Use a candy thermometer to keep your frying oil at a steady temperature.