Glazed Buttermilk Beignets are a delightful twist on the classic French doughnut, offering a soft, pillowy interior with a crisp exterior. Infused with the tang of buttermilk, these beignets are deep-fried to golden perfection and then dipped in a sweet vanilla glaze. Inspired by the iconic New Orleans treat from Café du Monde, this homemade version brings the magic of the French Quarter straight to your kitchen. Whether enjoyed as a special breakfast or a sweet afternoon snack, these beignets are sure to impress with their light texture and irresistible flavor.

Ingredients:

For the Beignets:

• 2½ cups (311g) bread flour
  
  

• 2 teaspoons (4g) instant yeast
  
  

• 2 tablespoons (25g) sugar
  
  

• 1 teaspoon (5g) salt
  
  

• 1 large egg
  
  

• ⅔ cup (160ml) warm buttermilk (100°F/38°C)
  
  

• 3 tablespoons (43g) unsalted butter, softened
  
  

• Vegetable oil, for frying
  
  

For the Glaze:

• 2 cups (480ml) heavy whipping cream (35% fat)
  
  

• 4 tablespoons (32g) powdered sugar
  
  

• 1 sheet gelatin or 1 teaspoon powdered gelatin
  
  

• ¼ cup (60ml) sweetened condensed milk
  
  

• Powdered sugar, for dusting
  
  

Directions:

1. Activate the Yeast: In a small bowl, combine warm buttermilk and 1 tablespoon of sugar. Sprinkle the yeast over the mixture and let it sit for 5 minutes until frothy.
   
   

2. Prepare the Dough: In a stand mixer bowl, combine bread flour, salt, and the remaining sugar. Add the activated yeast mixture and egg. Mix on low speed until a dough forms.
   
   

3. Knead the Dough: Add softened butter to the dough and continue mixing on medium speed for about 8 minutes, until the dough is smooth and elastic.
   
   

4. First Proofing: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
   
   

5. Shape the Donuts: Punch down the dough and turn it out onto a floured surface. Roll it out to about ½ inch thick. Use a 3-inch round cutter to cut out 12 circles. Place them on a floured tray, cover, and let them rise for 45 minutes.
   
   

6. Heat the Oil: In a deep fryer or large pot, heat vegetable oil to 325°F (163°C).
   
   

7. Fry the Donuts: Carefully fry the donuts in batches, about 1–2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
   
   

8. Prepare the Glaze: Soak the gelatin sheet in cold water for 5 minutes. In a small saucepan, heat 2 tablespoons of water and dissolve the gelatin in it.
   
   

9. Whip the Cream: In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gradually add the gelatin mixture and continue whipping until stiff peaks form.
   
   

10. Assemble the Donuts: Using a serrated knife, carefully slice each donut in half, leaving a hinge. Drizzle a small amount of condensed milk inside the bottom half. Fill with the whipped cream mixture.
    
    

11. Serve: Dust the filled donuts with powdered sugar and serve immediately.
    
    

Nutrition (per serving):

• Calories: Approximately 285 kcal
  
  

• Total Fat: 18g
  
  

• Saturated Fat: 10g
  
  

• Cholesterol: 60mg
  
  

• Sodium: 150mg
  
  

• Total Carbohydrates: 28g
  
  

• Dietary Fiber: 0.5g
  
  

• Sugars: 8g
  
  

• Protein: 4g