Homemade Glazed Buttermilk Beignet Squares

Ingredients

• 2 cup all-purpose flour
• 0.5 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 large egg
• 0.75 cup buttermilk
• 2 tbsp unsalted butter (melted)
• 1 tsp vanilla extract
• vegetable oil (for frying; approximately 30 g may be absorbed)
• 2 cup powdered sugar (for the vanilla glaze)
• 3 tbsp milk (for the vanilla glaze; add more if needed)
• 0.5 tsp vanilla extract (for the vanilla glaze)

Steps

1. 1

   In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

2. 2

   In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth.

3. 3

   Pour the wet mixture into the dry ingredients. Stir just until a soft dough forms; do not overmix, as a few small streaks of flour are preferable to a tough dough.

4. 4

   Turn the dough onto a lightly floured work surface and gently knead or fold it just until cohesive. Pat or roll it to approximately 1/2-inch thickness.

5. 5

   Cut the dough into evenly sized squares, rerolling scraps only once if necessary. Place the squares on a lightly floured tray while the oil heats.

6. 6

   Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 to 2 inches. Heat over medium heat to 350°F (175°C), checking with a deep-fry thermometer.

7. 7

   Working in batches so the oil temperature does not drop sharply, carefully add the dough squares to the hot oil. Fry for about 2 to 3 minutes per side, turning once, until puffed and evenly golden brown.

8. 8

   Transfer the fried beignet squares to a wire rack set over a baking sheet or to paper towels. Allow excess oil to drain and let the beignets cool briefly.

9. 9

   To make the glaze, whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the consistency with a few drops of milk or a little more powdered sugar.

10. 10

    Dip the slightly warm beignet squares into the vanilla glaze, or drizzle the glaze over them. Let the excess drip off before serving.

Notes

The source provides the beignet ingredient list and names a vanilla glaze but does not provide glaze quantities or cooking instructions. Glaze amounts and preparation method are standard estimates. Fry in batches and maintain the oil near 350°F (175°C) for crisp, non-greasy beignets. Best served fresh.

Nutrition per serving

• dessert
• sweet
• fried
• American
• vegetarian
• breakfast
• snack