Glazed Buttermilk Beignet Squares (Print Version)
Fluffy buttermilk beignet squares with tender crumb and sweet vanilla glaze
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour, plus more for dusting
02 - 2 ¼ tsp active dry yeast
03 - ¼ cup granulated sugar
04 - ¾ tsp kosher salt
05 - ½ cup buttermilk, room temperature
06 - ½ cup whole milk, room temperature
07 - 2 large eggs, room temperature
08 - 3 tbsp unsalted butter, melted and cooled
→ Frying
09 - 4 cups vegetable oil
→ Glaze
10 - 2 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 1 tsp pure vanilla extract
# How To Make It:
01 - Whisk together flour, yeast, sugar, and salt in a large mixing bowl until thoroughly blended.
02 - In a separate bowl, whisk buttermilk, milk, eggs, and melted butter until uniform.
03 - Create a well in the dry ingredients. Pour in the wet mixture and stir with a wooden spoon until a shaggy, sticky dough forms.
04 - Turn dough onto a floured surface and knead for 6–8 minutes until smooth and elastic, or use a stand mixer with dough hook for 5 minutes.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area for 60–75 minutes until doubled in size.
06 - Punch down risen dough. Roll out on a floured surface to ½-inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
07 - Arrange squares on a parchment-lined baking sheet, cover loosely with a towel, and let rest for 20 minutes.
08 - Pour vegetable oil into a deep pot or Dutch oven. Heat to 350°F, monitoring with a deep-fry thermometer.
09 - Fry beignets in batches of 4–5, cooking 1–2 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
10 - While beignets fry, whisk powdered sugar, milk, and vanilla extract in a medium bowl until smooth and lump-free.
11 - Dip warm beignets into the glaze, allowing excess to drip off. Place on a wire rack set over parchment paper to set for 5 minutes before serving.
# Handy Tips:
01 -
- The buttermilk creates an incredibly tender crumb that practically melts in your mouth
- Frying them at home fills your kitchen with the most amazing aroma
- The vanilla glaze adds just enough sweetness without being overwhelming
02 -
- Your oil temperature matters too much to guess, so use a thermometer for consistent results
- Letting the dough rest the second time prevents them from becoming tough or dense
- The glaze sets quickly so work fast while the beignets are still warm
03 -
- A pizza cutter makes perfect squares faster than a knife
- Let glazed beignets set for 5 minutes before stacking them