Glazed Buttermilk Beignet Squares

Glazed Buttermilk Beignet Squares are a delicious twist on the classic French beignet, featuring a soft, airy interior, a lightly crisp golden exterior and a sweet vanilla glaze. Enriched with buttermilk, butter and eggs, the dough develops a tender texture and delicate flavour, while the buttermilk adds a subtle tang that perfectly balances the sweetness of the glaze.

These square-shaped beignets are deep-fried until beautifully golden before being coated in a glossy vanilla icing that sets into a delicate sugary finish. Ideal for breakfast, brunch, afternoon tea or dessert, they’re a bakery-style treat that’s surprisingly easy to make at home.

Why You’ll Love This Recipe

• Soft, fluffy interior with a light, crisp exterior.
• Rich buttermilk dough with a delicate vanilla flavour.
• Simple homemade vanilla glaze.
• Perfect for breakfast, dessert or special occasions.
• Classic bakery-quality results at home.

Ingredients

For the Dough

• 2¼ cups (280 g) plain flour
• 2 tablespoons sugar (25 g)
• 2¼ teaspoons instant yeast (1 packet, approximately 7 g)
• ½ teaspoon salt
• ¾ cup warm buttermilk (180 ml, approximately 35–38°C)
• 1 large egg
• 2 tablespoons melted butter (30 g)
• 1 teaspoon vanilla extract

For Frying

• Vegetable oil (sunflower or rapeseed/canola), enough for deep frying

For the Glaze

• 1 cup (120 g) icing sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Equipment

• Large mixing bowl
• Stand mixer or sturdy wooden spoon
• Rolling pin
• Sharp knife or pastry cutter
• Deep saucepan or deep-fat fryer
• Cooking thermometer
• Wire rack or paper towels
• Small bowl for the glaze

Method

1. In a large bowl, combine the flour, sugar, instant yeast and salt.
2. Add the warm buttermilk, egg, melted butter and vanilla extract.
3. Mix until a dough forms, then knead for 8–10 minutes until smooth, soft and elastic.
4. Cover the bowl and leave the dough to rise for 1 hour, or until doubled in size.
5. Turn the dough onto a lightly floured surface and roll it to approximately 1 cm thick.
6. Cut into squares measuring approximately 5 × 5 cm.
7. Heat the vegetable oil to 175°C (347°F).
8. Carefully fry the dough squares for 1–2 minutes per side, until evenly golden brown.
9. Remove with a slotted spoon and drain on paper towels or a wire rack.

Prepare the Glaze

10. Whisk together the icing sugar, milk and vanilla extract until smooth and slightly thick.
11. Add a little more milk if needed to reach a pourable consistency.

Finish the Beignets

12. Dip the warm beignet squares into the glaze or drizzle the glaze evenly over the top.
13. Leave for 1–2 minutes to allow the glaze to set before serving.

Serving Suggestions

• Serve warm with freshly brewed coffee.
• Enjoy with hot chocolate or tea.
• Arrange on a dessert platter for brunch or afternoon tea.
• Serve fresh on the day they are made for the best texture.

Tips for Success

• Use warm, not hot, buttermilk to encourage proper yeast activity.
• Knead the dough until smooth and elastic to develop good structure.
• Allow the dough to rise fully before shaping.
• Maintain the frying oil at 175°C for even cooking and minimal oil absorption.
• Glaze the beignets while still warm so the icing coats them evenly.

Storage

These beignet squares are best enjoyed fresh on the day they are made.

If necessary, store any leftovers in an airtight container at room temperature and enjoy as soon as possible.

Recipe Information

• Category: Dessert
• Cuisine: French-inspired
• Preparation Time: Approximately 20 minutes (plus 1 hour proving)
• Cooking Time: Approximately 10 minutes

Frequently Asked Questions

Why does the recipe use buttermilk?

Buttermilk adds a gentle acidity that helps create a softer, more tender crumb while enhancing the overall flavour.

How hot should the frying oil be?

The oil should be maintained at 175°C (347°F) for evenly cooked, golden beignets.

Can I drizzle the glaze instead of dipping?

Yes. The glaze can either be drizzled over the warm beignets or the beignets can be dipped directly into it.

How thick should the dough be?

Roll the dough to approximately 1 cm thick before cutting it into squares.

Final Thoughts

Glazed Buttermilk Beignet Squares offer the perfect combination of a light, fluffy interior, crisp golden exterior and sweet vanilla glaze. Simple enough for a weekend baking project yet elegant enough for special occasions, these bakery-style treats are guaranteed to disappear quickly whenever they’re served.

Print