Glazed Buttermilk Beignet Squares (Printable)
Fluffy, golden squares fried to perfection and dipped in sweet vanilla glaze.
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour, plus extra 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 for frying
→ Glaze
10 - 2 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 1 tsp pure vanilla extract
# How-To Steps:
01 - Whisk together flour, yeast, sugar, and salt in a large mixing bowl until thoroughly combined.
02 - In a separate bowl, blend buttermilk, milk, eggs, and melted butter until uniform.
03 - Create a well in the center of dry ingredients. Pour wet mixture into the well and stir until a shaggy, sticky dough forms.
04 - Turn dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5 minutes.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area for 60–75 minutes until doubled in volume.
06 - Punch down risen dough to release air. 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, and let rest for 20 minutes until slightly puffed.
08 - Heat vegetable oil in a deep pot or Dutch oven to 350°F. Fry beignets in batches, cooking 1–2 minutes per side until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
09 - Whisk powdered sugar, milk, and vanilla extract in a bowl until completely smooth and free of lumps.
10 - While beignets are still warm, dip each square into the glaze, allowing excess to drip off. Place on a wire rack to set for 5 minutes before serving.
# Helpful Tips:
01 -
- The buttermilk creates these incredible air pockets that make each bite impossibly light
- That vanilla glaze sets into a crackly shell that gives way to the softest dough youve ever tasted
02 -
- Oil temperature drops when you add dough, so let it come back up between batches or youll get greasy sodden squares
- These are best eaten within 2 hours, but if you must store them, reheat in a 300 degree oven for 5 minutes to recrisp
03 -
- Weighing your flour instead of using cup measurements will give you consistent results every single time
- The dough should feel slightly tacky but not sticky, so add flour gradually during kneading