Description
Glazed buttermilk beignet squares are delightfully soft, sweetened with a rich vanilla glaze.
Ingredients
Scale
- ¾ cup warm buttermilk (not hot)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 3¼ cups all-purpose flour
- ¾ teaspoon salt
- Neutral oil (vegetable or canola), enough for deep 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 mixing bowl, combine warm buttermilk, active dry yeast, and granulated sugar. Whisk together and allow to sit for about 5–8 minutes, until foamy.
- Incorporate the large egg and melted butter into the mixture and stir until combined. Gradually add the all-purpose flour and salt, mixing until a soft dough forms.
- Place the dough in a lightly greased bowl, cover it, and let rise for 1 to 1½ hours, until doubled in size.
- On a floured surface, roll the dough to ½-inch thickness and cut into squares.
- Heat neutral oil in a pot to 340°F to 350°F. Fry the dough squares for 2–3 minutes on each side until golden brown.
- In a mixing bowl, prepare the glaze by combining powdered sugar, milk or cream, vanilla extract, and a pinch of salt.
- Once cooked, transfer beignets to a wire rack, and while warm, dip in the glaze.
Notes
Ensure that your yeast is fresh to achieve the best rise in the dough. Fry in small batches to prevent overcrowding.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 220 per beignet
- Sodium: 190 mg
- Protein: 3 g