Glazed Buttermilk Beignet Squares (Print View)

Fluffy, buttermilk-enriched beignet squares fried until golden and finished with a sweet vanilla glaze.

# Ingredient List:

→ 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:

01 - In a large mixing bowl, whisk together flour, yeast, sugar, and salt until well blended.
02 - In a separate bowl, combine buttermilk, milk, eggs, and melted butter. Whisk until fully incorporated.
03 - Create a well in the center of the dry ingredients. Pour in the wet mixture and stir until a shaggy, sticky dough forms.
04 - Turn dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5 minutes on medium speed.
05 - Place dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area for 60 to 75 minutes until doubled in size.
06 - Punch down risen dough to release air. Roll out on a floured surface to approximately ½-inch thickness. Cut into 2-inch squares using a sharp knife or pastry cutter.
07 - Arrange squares on a parchment-lined baking sheet, leaving space between pieces. Cover loosely and let rest for 20 minutes.
08 - Heat vegetable oil in a deep pot or Dutch oven to 350°F. Working in batches, fry squares for 1 to 2 minutes per side until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
09 - While beignets fry, whisk powdered sugar, milk, and vanilla extract in a medium bowl until smooth and lump-free.
10 - Dip each warm beignet into the glaze, allowing excess to drip off. Place on a wire rack set over parchment paper to set. Serve immediately while warm.

# Expert Advice:

01 -
  • The buttermilk creates these impossibly tender pockets inside that practically dissolve on your tongue
  • That vanilla glaze sets just enough to give you a satisfying snap before hitting the soft pillow underneath
  • They fry up faster than you can make coffee, turning an ordinary morning into something worth celebrating
02 -
  • Oil temperature is everything, too cold and they'll be greasy, too hot and they'll burn outside while staying raw inside
  • Letting the dough rest after cutting is crucial, it helps them puff up better when they hit the hot oil
  • Don't crowd the pot, I learned this the hard way when the temperature dropped and I ended up with sad, flat squares
03 -
  • Roll your dough on a silicone mat instead of directly on the counter, it makes cleanup so much easier
  • Save your leftover buttermilk in ice cube trays, you'll always have the perfect amount for next time

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