Glazed Buttermilk Beignet Squares Recipe
These Glazed Buttermilk Beignet Squares are thick, bakery-style doughnut squares with a soft, pillowy interior and a delicate vanilla glaze that sets into a shiny shell. Perfectly golden and fluffy, they are fried to perfection and glazed while still warm for that classic New Orleans-inspired treat with a twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: Approximately 16 beignet squares 1x
- Category: Dessert
- Method: Frying
- Cuisine: Creole, American
Ingredients
Scale
Dough
- 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
For Frying
- Neutral oil (vegetable or canola), enough for frying
Vanilla Glaze
- 2 cups powdered sugar
- 3–4 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate Yeast: In a large bowl, whisk the warm buttermilk, active dry yeast, and granulated sugar together until combined. Let the mixture rest for 5–8 minutes until it becomes foamy and the yeast is activated.
- Prepare Dough: Add the egg and melted unsalted butter to the yeast mixture and mix gently. Gradually stir in the all-purpose flour and salt until a soft, smooth dough forms. The dough should be tender but not sticky, which typically takes about 8–10 minutes of mixing.
- Dough Rising: Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm spot. Allow the dough to rise until it doubles in size, which should take approximately 1 to 1½ hours.
- Shape Beignet Squares: Once risen, roll the dough out to about ½-inch thickness to achieve thick, bakery-style squares. Cut the dough into neat squares using a knife or dough cutter. This should take around 10 minutes.
- Heat Oil and Fry: Heat neutral oil such as vegetable or canola oil to 340–350°F (170–175°C) in a deep pan or fryer. Fry the dough squares in batches, turning them once, until they are evenly golden and puffed up on both sides. Each side should take 2–3 minutes.
- Drain on Wire Rack: Remove the fried beignets and transfer them to a wire rack to drain briefly for about 2 minutes. Avoid draining on paper towels to maintain a silky glaze texture.
- Make Vanilla Glaze: In a bowl, whisk together powdered sugar, milk or cream, vanilla extract, and a pinch of salt until the glaze is smooth, pourable, but thick enough to coat.
- Glaze Beignets: While the beignets are still warm, dip or spoon the vanilla glaze over the tops only. This process takes about 5 minutes.
- Set Glaze: Allow the glaze to cool and set into a shiny, delicate shell before serving. This usually takes 5–10 minutes.
Notes
- These beignet squares are thicker than traditional New Orleans–style beignets, resulting in a soft, pillowy interior without hollow centers.
- The vanilla glaze is key to achieving a bakery-style appearance and texture; glazing while warm allows the glaze to set smoothly into a shell.
- Use a wire rack instead of paper towels for draining to keep the glaze clean and glossy.
- Best enjoyed fresh but can be stored in an airtight container at room temperature for up to 24 hours.
Keywords: beignets, buttermilk, fried dough, glazed beignets, New Orleans style, vanilla glaze, dessert, bakery-style doughnuts
