Glazed Buttermilk Beignet Squares (Printable)

Fluffy, golden squares with tangy buttermilk and sweet vanilla glaze.

# What You Need:

→ Dough

01 - 3 ½ cups all-purpose flour, plus extra 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 for deep frying

→ Vanilla Glaze

10 - 2 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 1 tsp pure vanilla extract

# Steps:

01 - In a large mixing bowl, whisk together flour, yeast, sugar, and kosher salt until thoroughly combined.
02 - In a separate bowl, whisk buttermilk, whole milk, eggs, and melted butter until homogeneous.
03 - Create a well in the center of the dry ingredients. Pour the wet mixture into the well and stir with a wooden spoon until a shaggy, sticky dough forms.
04 - Turn dough onto a lightly floured surface. Knead for 6–8 minutes, adding minimal flour as needed, until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with dough hook for 5 minutes on medium-low speed.
05 - Place dough in a lightly oiled bowl, turning to coat all surfaces. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free area for 60–75 minutes, or until doubled in volume.
06 - Punch down risen dough to release air. Turn onto a floured surface and roll to ½-inch thickness. Using a sharp knife or pastry cutter, cut into 2-inch squares. Gather scraps, reroll once, and cut additional squares.
07 - Arrange squares on a parchment-lined baking sheet, leaving space between pieces. Cover loosely with plastic wrap and let rest for 20 minutes at room temperature.
08 - Pour vegetable oil into a deep pot or Dutch oven, filling 3 inches deep. Heat to 350°F, monitoring with a deep-fry thermometer for accuracy.
09 - Working in batches of 4–5 squares, carefully lower dough into hot oil. Fry for 1–2 minutes per side, flipping once, until puffed, golden brown, and cooked through. Remove with a slotted spoon and drain on paper towels.
10 - While beignets fry, whisk powdered sugar, milk, and vanilla extract in a medium bowl until smooth and ribbony. Adjust consistency with additional milk if too thick.
11 - Working while beignets are still warm, dip each square completely into the glaze. Lift, allowing excess to drip off for 5 seconds. Transfer to a wire rack set over parchment paper. Let glaze set for 10 minutes before serving warm.

# Expert Advice:

01 -
  • The buttermilk creates an incredible tenderness that makes each bite practically melt in your mouth
  • These squares fry up with the most irresistible golden crust while staying pillowy soft inside
  • The vanilla glaze transforms them from breakfast pastry into something that feels like a special occasion treat
02 -
  • Do not rush the rising time, or your beignets will be dense instead of light and airy
  • Keep your oil temperature steady, otherwise they will either be raw inside or burn outside
  • The glaze must be applied while beignets are still warm or it will not adhere properly
03 -
  • Use a kitchen scale to weigh your flour for consistent results every time
  • Sprinkle a tiny pinch of cinnamon into the glaze for a subtle warmth that complements the vanilla

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