Glazed Buttermilk Beignet Squares (Printable)

Fluffy, tender beignet squares made with tangy buttermilk and topped with sweet vanilla glaze.

# What You'll 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, at room temperature
06 - ½ cup whole milk, at room temperature
07 - 2 large eggs, at 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 dry ingredients. Pour in the wet mixture and stir until a shaggy, sticky dough forms.
04 - Turn dough onto a floured surface and knead for 6 to 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 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 and 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 to puff slightly.
08 - Heat oil in a deep pot or Dutch oven to 350°F. Fry beignets in batches for 1 to 2 minutes per side until puffed and golden brown. 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. Transfer to a wire rack set over parchment paper until glaze sets.

# Expert Advice:

01 -
  • The buttermilk creates these impossibly tender squares that practically melt in your mouth
  • That vanilla glaze soaks into warm dough like a sweet, fragrant embrace
  • Your kitchen will smell like a corner of the French Quarter, no plane ticket required
02 -
  • Oil temperature matters more than you think, too hot and they burn outside while staying raw inside
  • Letting the dough rest the second time prevents them from deflating when they hit the hot oil
  • Glazing while still warm helps that sweet coating soak into every tender layer
03 -
  • Room temperature ingredients blend more smoothly and help the dough develop properly
  • A pastry cutter creates cleaner edges than a knife, giving those beignets a professional look
  • If the glaze seems too thick, add milk one teaspoon at a time until it flows like honey

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