Irresistibly Sweet Glazed Buttermilk Beignet Squares Recipe

There’s something truly magical about the first bite of a glazed buttermilk beignet—crispy edges giving way to a soft, pillowy inside, all coated in a sweet, shiny glaze. If you’ve been craving a dessert that perfectly blends French-inspired charm with Southern comfort, you’re in for a treat with this irresistible glazed buttermilk beignet squares recipe. It’s a bite of heaven that will brighten up any day.

this Recipe

Whether you’re serving these for a special brunch, dessert, or an indulgent snack, this recipe is straightforward and delivers consistent, delicious results every time. Get ready to fill your kitchen with the warm aroma of fried dough and vanilla-scented glaze!

Why You’ll Love This Recipe

• Easy-to-make squares for perfect portioning and sharing
• Buttermilk adds a tender, moist texture with a subtle tang
• Sweet glaze provides a shiny, irresistible coating that’s not too overpowering
• Perfectly crispy outside and fluffy inside for that classic beignet experience
• Great for breakfast, dessert, or anytime you want a sweet treat

Ingredients

Gather these simple ingredients to create your glazed buttermilk beignet squares. Everything you need is likely in your pantry or fridge.

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup buttermilk, cold
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted
• Vegetable oil for frying (about 3 cups)
• For the glaze:
• 1 ½ cups powdered sugar
• 3 tablespoons milk (whole or 2%)
• 1 teaspoon vanilla extract
• Pinch of salt

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8
• Calories: Approximately 290 per serving

How to Make Irresistibly Sweet Glazed Buttermilk Beignet Squares: A Bite of Heaven!

1. In a large bowl, whisk together flour, baking powder, salt, and granulated sugar until evenly combined.
2. In a separate bowl, mix the cold buttermilk, eggs, vanilla extract, and melted butter until smooth and well blended.
3. Pour the wet ingredients into the dry ingredients, gently stirring until just combined; do not overmix to keep the beignets tender.
4. Turn the dough out onto a floured surface and gently knead 2-3 times. Roll the dough into a ½-inch thick rectangle about 9×12 inches.
5. Cut the dough into 2×2-inch squares and set aside on a floured tray to prevent sticking.
6. Heat vegetable oil in a heavy-bottomed pan or deep fryer to 350°F. Fry the beignet squares in batches, turning once, until golden brown and puffed, about 2-3 minutes per side.
7. Use a slotted spoon to remove the beignets and drain on paper towels. Let cool slightly while preparing the glaze.
8. In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth and glossy.
9. Dip each warm beignet square into the glaze, letting excess drip off, then place on a wire rack to let the glaze set before serving.

Tips for the Best Results

• Keep the buttermilk cold to ensure a tender dough that fries up light and fluffy.
• Don’t overmix the batter; a few lumps are okay and help keep the beignets tender.
• Maintain consistent oil temperature around 350°F for even cooking without greasiness.
• Drain the fried beignets well on paper towels before glazing to avoid sogginess.
• Serve beignets warm for the best texture and flavor experience.

Storage and Reheating

Store any leftover glazed buttermilk beignet squares in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed squares on a baking sheet, then transfer to a freezer bag for up to 1 month.

To reheat, warm the beignets in a 350°F oven for 5-7 minutes until heated through and crispy again. Add the glaze fresh after reheating to keep it shiny and sweet.

Frequently Asked Questions

Can I make these beignets gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for fried pastries. Be sure the blend includes xanthan gum for structure. Expect a slightly different texture but still delicious results.

What’s the best oil for frying beignets?

Vegetable oil or canola oil works best due to their high smoke points and neutral flavor. Avoid olive oil as it has a lower smoke point and can impart unwanted flavors.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough the night before, wrap it tightly in plastic wrap, and refrigerate. Bring it to room temperature before rolling and frying for best results.

How do I know when the oil is at the right temperature?

Use a kitchen thermometer to check that the oil reaches 350°F. If you don’t have one, drop a small piece of dough in the oil; it should sizzle immediately and float to the surface without browning too fast.