Description
Enjoy the delightful taste of homemade beignets, fluffy and golden pastries lightly spiced with nutmeg and topped with a sweet glaze. Perfect for breakfast or dessert, these treats are best served warm for an irresistible experience!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- Vegetable oil, for frying
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for glaze)
Instructions
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground nutmeg.
- In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter until well combined.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. The dough should be soft and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes.
- In a deep pot, pour enough vegetable oil to fill it about 2-3 inches deep and heat over medium heat until it reaches 350°F (175°C).
- Lightly flour your work surface. Turn out the chilled dough onto the floured surface.
- Roll the dough out to about 1/2 inch thick.
- Cut the dough into squares, about 2 inches by 2 inches, using a sharp knife or pizza cutter.
- Carefully drop a few pieces of dough into the hot oil, frying for about 2-3 minutes on each side until golden brown.
- Remove the beignets from the oil and place them on a plate lined with paper towels to drain excess oil.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Dip the tops of each beignet into the glaze and place them on a wire rack to let the glaze set.
- Serve the beignets warm, and enjoy!
Notes
- Beignets are best enjoyed fresh but can be stored in an airtight container at room temperature for a day or two.
- For an extra touch, sprinkle additional powdered sugar on top of the glazed beignets while the glaze is still wet.
- Prep Time: 30 minutes
- Cook Time: 20 minutes