Glazed Buttermilk Beignet Squares (Print Version)

Fluffy, golden squares with tender crumb and sweet vanilla glaze

# What You 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

# Directions:

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 the dry ingredients. Pour in the wet mixture and stir until a shaggy, sticky dough forms.
04 - Turn dough onto a lightly floured surface. Knead for 6–8 minutes until smooth and elastic, or use a stand mixer with dough hook attachment for 5 minutes.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or a clean 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 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, cover loosely, and let rest for 20 minutes to puff slightly.
08 - Heat vegetable oil in a deep pot or Dutch oven to 350°F. Fry beignets in batches of 4–5, cooking 1–2 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 creamy.
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 to set for 5 minutes before serving.

# Expert Tips:

01 -
  • The buttermilk creates an incredibly tender crumb that sets these apart from ordinary doughnuts
  • That vanilla glaze transforms simple fried dough into something that feels like a special occasion
  • They come together faster than you'd expect, and the rising time gives you a perfect excuse to linger over coffee
02 -
  • Room temperature ingredients incorporate more easily and help your dough rise properly
  • Don't rush the resting time after cutting the squares or they won't achieve that characteristic puff
  • Fry in small batches to avoid dropping the oil temperature, which leads to greasy beignets
03 -
  • Use a pastry cutter dipped in flour between cuts to keep those squares neat and prevent sticking
  • Let the glazed beignets set for at least 10 minutes before serving, or the glaze will slide right off

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