introduction
Glazed Buttermilk Beignet Squares are soft fried dough squares with a sweet glaze. They are warm, light, and easy to make at home. If you like classic beignets, try a similar take with this vanilla French beignets for a slightly different flavor.
why make this recipe
Make this recipe when you want a quick treat that feels special. The beignet squares cook fast and the glaze turns them into a sweet breakfast or dessert. You do not need many ingredients. The dough is simple and the frying time is short.
how to make Glazed Buttermilk Beignet Squares
Mix dry and wet ingredients, roll, cut, fry, and glaze. Work with warm oil and fresh dough. Fry in small batches so the oil temperature stays around 350°F (175°C). For a tip on shaping and frying, see a similar method in this vanilla French beignets guide.
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Oil for frying
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Directions :
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- On a floured surface, roll out the dough to about 1/2 inch thickness. Cut into squares.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the beignet squares in batches until golden brown on both sides, about 1-2 minutes per side.
- Remove from oil and drain on paper towels.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
- Dip the warm beignet squares into the glaze, allowing excess to drip off.
- Serve warm and enjoy!
how to serve Glazed Buttermilk Beignet Squares
Serve them warm on a plate. Stack a few and drizzle extra glaze if you like. They go well with coffee, tea, or fresh fruit. Sprinkle extra powdered sugar for a pretty finish.
how to store Glazed Buttermilk Beignet Squares
Store cooled beignet squares in an airtight container at room temperature for up to one day. For longer storage, place them in the fridge for up to two days, but they lose crispness. Reheat in a warm oven for a few minutes before serving.
tips to make Glazed Buttermilk Beignet Squares
- Do not overmix the dough. Mix until just combined.
- Keep oil at 350°F (175°C) so the beignets cook fast and do not absorb too much oil.
- Fry in small batches to keep oil temperature steady.
- Use a slotted spoon to drain well on paper towels.
- Glaze while warm for the best shine and texture.
variation (if any)
- Add a pinch of cinnamon or nutmeg to the dough for warm spice.
- Mix a little orange zest into the glaze for citrus flavor.
- Roll squares in cinnamon sugar instead of glazing for a different finish.
FAQs
Q: Can I bake these instead of frying?
A: You can try baking for a lighter version, but they will not get the same crisp outside as fried beignets.
Q: Can I use regular milk instead of buttermilk?
A: You can use regular milk with 1 tablespoon vinegar or lemon juice added to sour it, but flavor and texture may change slightly.
Q: How do I know the oil is the right temperature?
A: Use a kitchen thermometer to keep it at 350°F (175°C). If you do not have one, test with a small piece of dough; it should brown in about 1-2 minutes.
Q: Can I make the dough ahead of time?
A: You can mix the dough and keep it refrigerated for a few hours, but bring it to room temperature before rolling and cutting.
Q: Is the glaze necessary?
A: The glaze adds sweetness and shine, but you can skip it and toss the squares in powdered sugar instead.
Conclusion
For a spicy or cinnamon twist, see this version that uses cinnamon in the dough and glaze which may give you new ideas: Half Baked Harvest’s cinnamon buttermilk beignets. For another classic take and technique notes, check this detailed buttermilk beignet post: Joy the Baker’s buttermilk beignets.