Name: Glazed Buttermilk Beignet Squares
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 3/4 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter, melted; Vegetable oil for frying; 1 cup powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

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introduction

Glazed Buttermilk Beignet Squares are soft fried dough squares with a sweet glaze. They cook fast and taste warm and sweet. If you like simple fried treats, try this along with our cream cheese squares recipe for a nice mix of desserts.

why make this recipe

This recipe is quick and easy. The dough uses common pantry items and buttermilk for good flavor. You get warm, soft beignets in about 30 minutes. The glaze makes them sweet and shiny. Kids and adults both enjoy them.

how to make Glazed Buttermilk Beignet Squares

Make the dough, cut squares, fry until golden, then dip in glaze. Work in small batches when frying so the oil temperature stays steady. Serve the beignets warm after glazing.

Ingredients :

2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
Vegetable oil for frying
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions :

In a bowl, mix flour, sugar, baking powder, baking soda, salt, and nutmeg.
In another bowl, whisk together buttermilk, egg, and melted butter.
Combine the wet and dry ingredients until just blended.
Roll out the dough on a floured surface to about 1/2 inch thickness and cut into squares.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry each square until golden brown, about 1-2 minutes on each side.
Remove from oil and drain on paper towels.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
Dip the warm beignet squares in the glaze and let it set before serving.

how to serve Glazed Buttermilk Beignet Squares

Serve them warm on a plate or basket lined with paper towels. Let the glaze set for a minute so it does not drip too much. You can dust extra powdered sugar on top. For a full meal idea, pair with savory mains like the honey garlic glazed salmon.

how to store Glazed Buttermilk Beignet Squares

Cool completely before storing. Keep in an airtight container at room temperature for up to 2 days. Reheat in a low oven (300°F / 150°C) for 5–7 minutes to refresh the texture. Do not leave glazed beignets in humid places — the glaze can soften.

tips to make Glazed Buttermilk Beignet Squares

Keep oil at 350°F (175°C) for even frying.
Fry in small batches so the oil temperature stays steady.
Roll dough to uniform thickness for even cooking.
Pat beignets lightly on paper towels to remove excess oil before glazing.
If dough is sticky, dust with a little flour but do not add too much.

variation (if any)

Cinnamon sugar: Skip the glaze and toss warm beignets in cinnamon sugar.
Chocolate glaze: Add 1/4 cup melted chocolate to the glaze for a chocolate version.
Fruit twist: Add a small spoon of fruit jam on top after glazing.

FAQs

Q: Can I bake these instead of frying?
A: You can bake them, but frying gives the classic texture. Bake at 400°F (200°C) for about 10–12 minutes until golden.

Q: Can I use regular milk instead of buttermilk?
A: Regular milk will work but the flavor and texture change. Add 1 tablespoon lemon juice to 3/4 cup milk and let sit 5 minutes to make a buttermilk substitute.

Q: How do I know the oil is the right temperature?
A: Use a deep-fry thermometer. At 350°F (175°C) a small piece of dough should sizzle and float up quickly and brown in about 1–2 minutes per side.

Q: Can I make the dough ahead?
A: You can make the dough and chill it for a short time, but roll and cut right before frying for best results.

Conclusion

For a cinnamon twist on buttermilk beignets, try the helpful recipe at Half Baked Harvest’s cinnamon buttermilk beignets. For another classic take on buttermilk beignets, see the detailed notes and tips at Joy the Baker’s buttermilk beignets.