Instructions
1. Activate the Yeast
In a large bowl, combine warm water, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. Make the Dough
Add sugar, buttermilk, egg, melted butter, vanilla, and salt. Mix well.
Gradually add flour, stirring until a soft dough forms.
Knead for about 6–8 minutes until smooth and elastic.
3. First Rise
Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
4. Roll & Cut
Punch down dough and roll out on a floured surface to about 1/2-inch thickness.
Cut into squares using a knife or pizza cutter.
5. Fry
Heat oil to 350°F (175°C).
Fry beignet squares in batches for 1–2 minutes per side until golden brown. Transfer to paper towels.
6. Glaze
Whisk powdered sugar, milk, and vanilla until smooth.
Dip warm beignets into glaze and place on a rack to set.
Tips
- Don’t overcrowd the fryer — it drops the oil temperature.
- The dough can be refrigerated overnight for extra flavor.
- Add cinnamon or nutmeg for a warmer bakery-style taste.
Serve warm and enjoy 
ADVERTISEMENT
