Print

Glazed Buttermilk Beignet Square

Glazed Buttermilk Beignet Square
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden, airy squares of yeast-raised buttermilk dough, fried until puffed and crisp, then topped with a sweet vanilla glaze.

Ingredients

Scale

¾ cup warm buttermilk (not hot)
2¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
3¼ cups all-purpose flour
¾ teaspoon salt
Neutral oil (vegetable or canola) for frying
2 cups powdered sugar
3–4 tablespoons milk or cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

  1. In a large bowl, whisk warm buttermilk, yeast, and sugar until combined. Let rest until foamy (5–8 minutes).
  2. Add the egg and melted butter, then mix gently. Gradually stir in flour and salt until a soft, smooth dough forms. Knead for 8–10 minutes.
  3. Cover the bowl and let the dough rise in a warm place until doubled in size (1–1½ hours).
  4. Roll the risen dough to about ½-inch thickness and cut into neat squares.
  5. Heat oil to 340–350°F (170–175°C). Fry squares in batches, turning once, until evenly golden (2–3 minutes per side).
  6. Transfer fried beignets to a wire rack to drain briefly.
  7. Whisk powdered sugar, milk, vanilla, and salt until smooth and pourable. Glaze the warm beignets.
  8. Allow the glaze to set into a shiny shell before serving (5–10 minutes).

Notes

  • Ensure buttermilk is warm, not hot, to avoid killing the yeast.
  • Do not overcrowd the pot when frying to maintain oil temperature.
  • Draining on a wire rack prevents sogginess; avoid paper towels.
  • Beignets are best served fresh on the day they are made.

Nutrition

Find it online: https://bakingrecipeideas.com/glazed-buttermilk-beignet-square/