Introduction to Glazed Buttermilk Beignet Square
Ah, the joy of sinking your teeth into a soft, fluffy treat like a glazed buttermilk beignet square! As a passionate home cook, I understand how hectic our days can get. Balancing work, family, and everything in between often leaves little time for ourselves. This delightful recipe combines ease with that irresistible taste of something freshly made. Imagine serving these beignets to your loved ones, the warm glaze dripping enticingly over the top. Trust me, they won’t be able to resist! It’s quick, satisfying, and perfect for brightening up even the busiest of days.
Why You’ll Love This Glazed Buttermilk Beignet Square
These glazed buttermilk beignet squares are not just a treat; they’re a mood booster! They come together quickly, perfect for those busy mornings or cozy weekends when you crave something sweet. The irresistible fluffiness and a touch of glaze will make your taste buds dance. Plus, these squares are versatile; whether for breakfast, a snack, or dessert, they’ll always delight your family and friends!
Ingredients for Glazed Buttermilk Beignet Square
Getting the right ingredients is essential for crafting the perfect glazed buttermilk beignet square. Here’s what you’ll need:
- Warm buttermilk: This is the star of the show! It creates that rich, tender texture. Make sure it’s warm, but not too hot to ensure the yeast awakens.
- Active dry yeast: Vital for making our beignets rise. It’s the magic behind the fluffiness!
- Granulated sugar: This adds sweetness and helps the yeast work its magic during the rising process.
- Egg: This brings moisture and richness to our dough, making it delightful. You could use a flaxseed egg for a vegan alternative!
- Unsalted butter: Melting the butter adds flavor and tenderness. Don’t worry—I promise you won’t taste the salt, and it helps keep things creamy.
- All-purpose flour: The backbone of your beignet squares, creating that structure we love.
- Salt: Just a pinch enhances all the flavors. Never underestimate the power of salt!
- Neutral oil: For frying, it’s best to use a mild oil like vegetable or canola, letting the beignets shine without overpowering them.
- Powdered sugar: This is going to create that sweet glaze we dream about. Keep it handy for the finishing touch!
- Milk or cream: A splash helps thin out the glaze while keeping it luscious. Choose based on your preference for richness!
- Vanilla extract: A dash of this elevates the glaze to heavenly levels. Smells divine, doesn’t it?
- Pinch of salt (for glaze): It may seem odd, but adding just a pinch brightens that sweetness beautifully!
All these ingredients can be found at your local grocery store or pantry. For exact quantities, be sure to check down at the bottom of the article—perfectly printable for your next cooking adventure!
How to Make Glazed Buttermilk Beignet Square
Making glazed buttermilk beignet squares is an enjoyable adventure in your kitchen. Follow these simple steps, and soon, your home will be filled with the sweet aroma of freshly fried delights!
Prepare the Dough
Start by whisking the warm buttermilk with the active yeast and granulated sugar in a large bowl. Ensure the buttermilk is just warm to the touch; too hot will kill the yeast. Allow this mixture to rest for about 5–8 minutes until it becomes foamy. Think of it as waking up a sleepy giant—this frothy mix is what makes the beignets rise!
Mix in the Ingredients
Once your yeast mixture is bubbly, it’s time to add in the egg and melted butter. Mix them gently until blended. Then, gradually stir in the all-purpose flour and salt until a soft, smooth dough forms. This process may take about 8–10 minutes. The dough should be tender but not sticky; if it feels too wet, sprinkle in a bit more flour!
Allow to Rise
Cover the bowl with a clean kitchen towel or plastic wrap to keep warmth in. Place it in a warm, sunny spot in your kitchen. This is where the magic happens—the dough needs about 1 to 1.5 hours to rise and double in size. Just picture it transforming into something fluffy and dreamy!
Shape the Beignet Squares
Once risen, punch down the dough gently to release some air. On a lightly floured surface, roll the dough to about ½-inch thickness. Take your time; rolling it out evenly ensures uniform squares. Use a sharp knife or a pizza cutter to cut the dough into neat squares, making around 12 pieces! They’re going to puff up beautifully in the fryer.
Fry the Beignets
Heat your neutral oil in a deep pan or skillet until it reaches 340–350°F (170–175°C). Carefully drop the squares into the hot oil, frying them in batches. Turn them once as they cook, about 2–3 minutes per side. You’re looking for a golden brown color—like the perfect tan on a beach day!
Prepare the Glaze
While the beignets cool on a wire rack (this helps maintain that silky glaze!), whisk together the powdered sugar, 3–4 tablespoons of milk or cream, vanilla extract, and a pinch of salt. You want it to be smooth and pourable but still thick enough to cling. If it feels too thick, just add a tad more milk!
Apply the Glaze
Now, here comes the fun part! While your beignets are still warm, dip or spoon the glaze generously over the tops. Get creative—let the glaze drizzle down the sides for that Instagram-worthy look. Allow them to rest for about 5–10 minutes so the glaze sets beautifully. And voilà, your glazed buttermilk beignet squares are ready to be devoured!
Tips for Success
- Ensure your buttermilk is warm, not hot, to properly activate the yeast.
- Don’t rush the rising process; a longer rise results in fluffier beignets.
- Keep the frying oil at a steady temperature for even cooking.
- Allow beignets to drain on a wire rack to maintain their crispy exterior.
- Experiment with glaze consistency by adjusting milk or powdered sugar amounts.
Equipment Needed
- Large mixing bowl: Essential for combining ingredients. A sturdy glass or ceramic bowl works great.
- Whisk: Perfect for mixing the yeast and buttermilk. A fork can serve in a pinch!
- Rolling pin: Necessary for rolling out the dough. A wine bottle can double as an alternative.
- Sharp knife or pizza cutter: Ideal for cutting dough into squares; scissors could also do the trick!
- Deep pan or fryer: Required for frying. A heavy-bottomed skillet will also work wonders.
- Wire rack: Used for cooling the beignets; a plate can substitute in a hurry.
Variations
- Chocolate-filled beignets: Add chocolate chips or a cream-filled center before frying for a rich twist!
- Fruit-infused glaze: Mix in pureed strawberries or lemon zest into the glaze for a fruity kick!
- Spiced beignets: Stir in a dash of cinnamon or nutmeg into the dough for an extra layer of flavor!
- Gluten-free version: Substitute all-purpose flour with a gluten-free blend for a tasty alternative!
- Dairy-free glaze: Use almond or oat milk in the glaze to make it dairy-free yet delicious!
Serving Suggestions
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with fresh berries or sliced fruit for a pop of color and freshness.
- Enjoy alongside a rich coffee or a steaming cup of hot cocoa.
- Garnish with a sprinkle of powdered sugar for that picture-perfect finish!
FAQs about Glazed Buttermilk Beignet Square
Can I make the dough ahead of time? Absolutely! You can prepare the dough, let it rise, then cover it and refrigerate overnight. When you’re ready, bring it back to room temperature before shaping and frying.
What if I don’t have buttermilk? No worries! You can make a buttermilk substitute by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and you’re good to go!
How do I store leftover beignets? Place any leftover glazed buttermilk beignet squares in an airtight container at room temperature for up to 2 days. They’ll still be tasty but best enjoyed fresh!
Can I freeze the beignet squares? Yes, you can freeze unglazed beignet squares! After frying, let them cool completely, then store in a freezer bag. When ready to enjoy, just reheat in the oven, and glaze when warm!
What can I pair these beignets with? These glazed buttermilk beignet squares are delightful on their own, but pair them with coffee, hot chocolate, or even a fresh fruit salad for a well-rounded treat!
Final Thoughts
Creating glazed buttermilk beignet squares is more than just a cooking task; it’s a delightful experience that brings joy to your kitchen. The warm aroma, soft texture, and luscious glaze transform even the simplest moments into something special. Whether they’re served for breakfast, snacks, or as a sweet ending to dinner, these treats spread happiness all around. Plus, they invite everyone to gather and share. So, roll up your sleeves, dive into this culinary adventure, and watch as your family’s eyes light up with every bite. Trust me, the love you put into these squares will shine through!
Print
Glazed Buttermilk Beignet Square Will Delight Your Taste Buds!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 12 beignet squares 1x
- Category: Dessert
- Method: Frying
- Cuisine: French
- Diet: Vegetarian
Description
Delicious glazed buttermilk beignet squares that are soft and fluffy, perfect for satisfying your sweet tooth.
Ingredients
- ¾ cup warm buttermilk (not hot)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 3¼ cups all-purpose flour
- ¾ teaspoon salt
- Neutral oil (for frying, vegetable or canola)
- 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 bowl, whisk warm buttermilk, yeast, and sugar until combined. Let rest until foamy and activated (5–8 minutes).
- Add the egg and melted butter, then mix gently. Gradually stir in flour and salt until a soft, smooth dough forms — tender but not sticky (8–10 minutes).
- Cover the bowl and let the dough rise in a warm place until doubled in size (1–1½ hours).
- Roll the risen dough to about ½-inch thickness for thick, bakery-style squares. Cut into neat squares (10 minutes).
- Heat oil to 340–350°F (170–175°C). Fry the dough squares in batches, turning once, until evenly golden and puffed (2–3 minutes per side).
- Transfer fried beignets to a wire rack to drain briefly — avoid paper towels to keep the glaze silky (2 minutes).
- Whisk powdered sugar, milk, vanilla, and salt until smooth and pourable but thick. While beignets are still warm, dip or spoon glaze over the tops only (5 minutes).
- Allow the glaze to set into a shiny shell before serving (5–10 minutes).
Notes
- For best results, ensure buttermilk is warm but not hot to activate the yeast.
- Adjust the glaze consistency by adding more milk or powdered sugar as needed.
- Do not overcrowd the frying pan to ensure even cooking.
Nutrition
- Serving Size: 1 beignet square
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
