Description
Deliciously light and fluffy glazed buttermilk beignet squares that are perfectly sweet and a delightful treat.
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 (for frying)
- 2 cups powdered sugar (for glaze)
- 3–4 tablespoons milk or cream (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- In a large bowl, whisk warm buttermilk, yeast, and sugar until combined. Let rest until foamy and activated (5–8 minutes).
- Add the egg and melted butter, then mix gently. Gradually stir in flour and salt until a soft, smooth dough forms — tender but not sticky (8–10 minutes).
- Cover the bowl and let the dough rise in a warm place until doubled in size (1–1½ hours).
- Roll the risen dough to about ½-inch thickness for thick, bakery-style squares. Cut into neat squares (10 minutes).
- Heat oil to 340–350°F (170–175°C). Fry the dough squares in batches, turning once, until evenly golden and puffed (2–3 minutes per side).
- Transfer fried beignets to a wire rack to drain briefly — avoid paper towels to keep the glaze silky (2 minutes).
- Whisk powdered sugar, milk, vanilla, and salt until smooth and pourable but thick. While beignets are still warm, dip or spoon glaze over the tops only (5 minutes).
- Allow the glaze to set into a shiny shell before serving (5–10 minutes).
Notes
- Ensure the buttermilk is warm, not hot, to not kill the yeast.
- Using a thermometer helps to maintain the oil temperature for frying.
- Do not overcrowd the frying pan; fry in batches for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet square
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg