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Glazed Buttermilk Beignet Square

Glazed Buttermilk Beignet Squares: Your Cozy Treat Awaits

Delight in these Glazed Buttermilk Beignet Squares, a fluffy, shareable treat perfect for cozy afternoons or weekend gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 squares
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup warm buttermilk Can substitute with ¾ cup milk mixed with 2 teaspoons of lemon juice or vinegar.
  • 2 teaspoons active dry yeast Ensure freshness for maximum fluffiness.
  • 2 tablespoons granulated sugar Sweetens the dough.
  • 1 large egg Provides structure and richness.
  • 4 tablespoons unsalted butter (melted) Adjust salt accordingly if using salted butter.
  • 3 cups all-purpose flour Crucial for structure.
  • 1 teaspoon salt Enhances flavor.
For Frying
  • Enough to submerge neutral oil Vegetable or canola oil works well.
For the Glaze
  • 2 cups powdered sugar Base for the glaze.
  • 1/4 cup milk or cream Adjusts glaze consistency.
  • 1 teaspoon vanilla extract Go for pure for best results.
  • 1 pinch salt Balances sweetness.

Equipment

  • Large Bowl
  • Whisk
  • wooden spoon
  • Rolling Pin
  • Knife
  • Candy thermometer
  • wire rack
  • Baking Sheet
  • deep skillet or pot

Method
 

Step-by-Step Instructions
  1. Activate the yeast by whisking warm buttermilk, yeast, and sugar in a large bowl. Let it rest for 5 to 8 minutes until foamy.
  2. Combine large egg and melted butter with the yeast mixture. Gradually stir in flour and salt until a soft, slightly tacky dough forms.
  3. Cover the bowl to let the dough rise in a warm spot for 1 to 1.5 hours, until doubled in size.
  4. Turn the risen dough onto a floured surface and roll it out to ½-inch thickness. Cut into squares.
  5. Heat neutral oil in a deep skillet to 340-350°F (170-175°C) for frying.
  6. Fry the squares in batches for 2-3 minutes per side until golden and puffed, then transfer to a wire rack.
  7. Allow to cool for 2 minutes on the wire rack to maintain texture.
  8. Make the glaze by whisking powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency as needed.
  9. Dip warm beignet squares into the glaze and let them set for 5-10 minutes before serving.

Nutrition

Serving: 1squareCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

For optimal freshness, glaze beignets just before serving. Store in an airtight container for up to 24 hours.

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