Glazed Buttermilk Beignet Squares
Delightfully soft and sweet beignet squares with a tangy buttermilk dough, fried to golden perfection, and topped with a rich vanilla glaze. A warm, crowd-pleasing treat perfect for breakfast or dessert.
Servings: 24 servings
Calories: 210kcal
Ingredients
- 3½ cups all-purpose flour
- 1/4 cup granulated sugar
- 2¼ teaspoons active dry yeast
- 1 cup warm buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Vegetable oil (for frying)
- 2 cups powdered sugar
- 3-4 tablespoons milk or buttermilk
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Activate the yeast: In a small bowl, combine warm buttermilk and active dry yeast. Let sit 5-10 minutes until foamy.
- Mix wet ingredients: In a large bowl, whisk granulated sugar, eggs, melted butter, and vanilla extract.
- Add yeast mixture: Pour the buttermilk-yeast mixture into the wet ingredients and stir well.
- Add dry ingredients: Gradually add flour and salt, stirring until a soft dough forms.
- Knead the dough: Transfer dough to a floured surface and knead 8-10 minutes until smooth and elastic.
- Let the dough rise: Place dough in a greased bowl, cover with a towel, and let rise 1-2 hours in a warm, draft-free spot.
- Roll out and cut: Punch down the dough, roll to ¼-inch thickness, and cut into 1½-inch squares.
- Fry the squares: Heat oil to 350°F (175°C). Fry squares in batches until golden brown (~1.5-2 minutes per side). Drain on a wire rack.
- Prepare the glaze: Whisk powdered sugar, 3-4 tablespoons milk or buttermilk, and vanilla extract until smooth.
- Coat and serve: Place warm beignets on a tray and drizzle with glaze. Serve immediately.
Notes
Let dough rise in a warm oven (turned off with a bowl of hot water nearby) if needed. Adjust buttermilk in glaze for desired consistency. Store leftovers in an airtight container for 1-2 days.