Glazed Buttermilk Beignet Squares (Printable)
Tender, golden squares with a sweet vanilla coating
# What You'll Need:
→ Dough
01 - 3 ½ cups all-purpose flour, plus extra for dusting
02 - 2 ¼ teaspoons active dry yeast
03 - ¼ cup granulated sugar
04 - ¾ teaspoon kosher salt
05 - ½ cup buttermilk, room temperature
06 - ½ cup whole milk, room temperature
07 - 2 large eggs, room temperature
08 - 3 tablespoons 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 teaspoon pure vanilla extract
# Directions:
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 fully incorporated.
03 - Create a well in the center of dry ingredients. Pour wet mixture into the well and stir until shaggy dough forms.
04 - Turn dough onto floured surface and knead for 6 to 8 minutes until smooth and elastic, or use stand mixer with dough hook for 5 minutes.
05 - Place dough in lightly oiled bowl, cover, and let rise in warm area for 60 to 75 minutes until doubled in size.
06 - Punch down risen dough. Roll out on floured surface to ½-inch thickness. Cut into 2-inch squares using sharp knife or pastry cutter.
07 - Arrange squares on parchment-lined tray, cover loosely, and let rest for 20 minutes.
08 - Heat oil in deep pot to 350°F. Fry beignets in batches for 1 to 2 minutes per side until puffed and golden brown. Remove with slotted spoon and drain on paper towels.
09 - Whisk powdered sugar, milk, and vanilla extract in bowl until smooth and no lumps remain.
10 - While beignets are still warm, dip each square into glaze, allowing excess to drip off. Place on cooling rack to set for 5 minutes before serving.
# Expert Tips:
01 -
- The buttermilk creates this incredible tanginess that cuts through all that sugar, making each bite feel balanced instead of cloying
- These beignets stay pillowy soft for hours, unlike other fried doughs that turn into hockey pucks the moment they cool
02 -
- I once forgot to let the cut squares rest before frying, and they ended up dense instead of puffy, so don't skip that second rise
- Keep your oil temperature steady, and if it starts climbing above 360°F, reduce the heat immediately or you'll have burnt exteriors and raw centers
03 -
- Warm your measuring cup with hot water before measuring the honey or syrup, if you decide to add any, and it will slide right out
- If you want the most authentic cafe experience, serve these with chicory coffee, the bitter note perfectly balances the sweet glaze