Glazed Buttermilk Beignets: Your New Pressure Cooker Favorite
These glazed buttermilk beignets deliver a warm, flaky crunch with a tender pull, thanks to tangy buttermilk and a sweet glaze. Fry ‘em up for bakery-style joy at home!
Equipment
- 1 Mixing bowl Large
- 1 Heavy pot Deep for frying
- 1 Thermometer For checking oil temperature
- 1 Plastic wrap To cover dough while rising
- 1 Rolling pin To roll dough
Ingredients
Main ingredients
- 0.75 cup Warm water 105–110°F
- 1 tablespoon Active dry yeast
- 6 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1.5 teaspoons Kosher salt
- 0.25 teaspoon Baking soda
- 1.5 cups Whole buttermilk
- 0.25 cup Unsalted butter softened
- 2 Large eggs lightly beaten
- Vegetable oil for frying at 350˚F
- 2 cups Confectioners’ sugar for glaze
- 6 tablespoons Buttermilk for glaze
- Colored sanding sugar optional
Instructions
Instructions
- Combine warm water and yeast in a bowl and let sit until foamy, about 5 minutes.
- In a separate bowl, whisk together flour, sugar, salt, and baking soda.
- Add buttermilk, butter, and eggs to the yeast mixture and mix to combine.
- Gradually add dry ingredients into wet mixture until a sticky dough forms.
- Cover bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
- Turn dough onto a floured surface and roll to about ½-inch thick.
- Cut into 2-inch squares and let rest for 15 minutes.
- Heat vegetable oil in a heavy pot to 350˚F.
- Fry beignets in batches 1–2 minutes per side until golden and puffed. Drain.
- Glaze with confectioners’ sugar and buttermilk or dust with powdered sugar.
Notes
Want less mess? Mix dry ingredients ahead and fry in small batches for even cooking.