Description
Delicious and tender glazed buttermilk beignet squares with a crispy exterior and smooth 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 (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. Let sit until foamy (5–8 minutes).
- Add egg and melted butter. Mix in flour and salt until a soft, smooth dough forms (not sticky).
- Cover and let rise in a warm place until doubled (1–1½ hours).
- Roll dough to ½-inch thickness (thicker than classic beignets). Cut into neat squares.
- Heat oil to 340–350°F (170–175°C). Fry squares 2–3 minutes per side until evenly golden. Drain briefly on a rack (not paper towels — keeps glaze smooth).
- Whisk glaze ingredients until smooth and pourable but thick. While pastries are still warm, dip the tops only or spoon glaze over. Let glaze set 5–10 minutes.
Notes
- Ensure the buttermilk is warm, not hot, to activate the yeast.
- Do not skip on draining the beignets on a rack for a smooth glaze.
- Keep an eye on the frying temperature for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 beignet square
- Calories: approximately 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 24mg