Glazed Buttermilk Beignet Squares (Printable version)
Fluffy buttermilk beignet squares with 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
# How To:
01 - Whisk together flour, yeast, sugar, and salt in a large mixing bowl until thoroughly combined.
02 - In a separate bowl, whisk buttermilk, milk, eggs, and melted butter until uniform.
03 - Create a well in the center of dry ingredients. Pour 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 until smooth, elastic, and no longer sticky. 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 sides. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free area for 60-75 minutes until doubled in size.
06 - Punch down risen dough to release air. 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, leaving space between pieces. Cover loosely with plastic wrap and let rest for 20 minutes until slightly puffed.
08 - Pour vegetable oil into a deep pot or Dutch oven to a depth of 3 inches. Heat to 350°F, maintaining temperature throughout frying.
09 - Fry beignets in batches of 4-5 pieces for 1-2 minutes per side until golden brown and puffed. 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 completely smooth and free of lumps.
11 - Dip each warm beignet into the glaze, allowing excess to drip off. Place on a wire rack set over parchment paper for 5 minutes to set. Serve immediately while warm.
# Expert Advice:
01 -
- The buttermilk creates these incredibly tender pockets inside each square that regular milk just cant achieve
- That vanilla glaze seeps into every warm crumb, creating pockets of sweet that make the first bite absolutely unforgettable
02 -
- Your oil temperature affects everything too cool and they will be greasy, too hot and they will burn outside while staying raw inside
- The resting period after cutting is nonnegotiable or your squares will puff unevenly and lose their perfect shape
03 -
- Room temperature ingredients are not optional here, they incorporate properly and help your dough rise evenly
- Patience with the rising time is what separates good beignets from great ones, so find something else to do in another room