Glazed Buttermilk Beignet Square
Soft, yeast-risen square beignets made with tangy buttermilk and finished with a smooth vanilla pastry glaze. Golden, pillowy, and ready in under two hours.
Equipment
- Heavy pot or Dutch oven
- Candy thermometer
- Wire rack
- Rolling Pin
- Bench scraper or sharp knife
Ingredients
- 2 1/4 tsp active dry yeast one standard packet
- 1/4 cup warm water about 110°F
- 3/4 cup buttermilk room temperature
- 3 tbsp granulated sugar
- 1 large egg
- 2 tbsp unsalted butter melted
- 1/2 tsp salt
- 2 3/4 cups all-purpose flour plus extra for dusting
- neutral frying oil canola or vegetable, enough for 2-3 inches depth
- 1 1/2 cups powdered sugar sifted, for glaze
- 3-4 tbsp milk or buttermilk for glaze
- 1/2 tsp vanilla extract for glaze
Instructions
- Proof the yeast: Dissolve yeast in warm water with a pinch of sugar. Wait 5 to 8 minutes until foamy.
- Mix the wet ingredients: Whisk buttermilk, sugar, egg, melted butter, and salt together. Stir in the yeast mixture.
- Form the dough: Add flour gradually and mix until a soft, slightly sticky dough forms.
- Knead and rise: Knead for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Shape: Punch down dough, roll to 1/2 inch thickness, and cut into 2-inch squares.
- Second rest: Place squares on parchment-lined tray, cover loosely, and rest for 20 to 30 minutes.
- Fry: Heat oil to 360°F. Fry in small batches, 1 to 2 minutes per side, until deep golden. Drain on a wire rack.
- Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm beignets and let set for 10 minutes.
Notes
- Keep oil at a steady 360°F between batches for even browning.
- Do not skip the second rest after cutting - it improves the interior texture significantly.
- Beignets are best eaten the same day. Reheat leftovers in a 325°F oven for 5 minutes.
- For a dairy-free version, use oat milk with 1 tbsp vinegar as a buttermilk substitute.