Glazed Buttermilk Beignet Square
Soft, thick bakery-style buttermilk beignet squares dipped in a smooth vanilla glaze that sets into a delicate sugary shell.
Ingredients
Ingredients
- 3/4 cup warm buttermilk about 105 to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1/4 cup unsalted butter melted and cooled slightly
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon kosher salt
- Neutral oil for frying (such as vegetable or canola, about 6 to 8 cups for a pot)
- 2 cups powdered sugar
- 4 tablespoons milk or heavy cream
- 1 teaspoon vanilla bean paste or vanilla bean paste
- Pinch of fine salt
Instructions
- In a large mixing bowl, whisk together the warm buttermilk, active dry yeast, and granulated sugar until dissolved, then let the mixture stand until foamy on top, about 5 to 8 minutes.
- Whisk in the egg and melted butter until smooth.
- Add the flour and kosher salt gradually, stirring with a sturdy spoon or spatula until a soft dough forms and pulls away from the sides of the bowl.
- Transfer the dough to a lightly floured surface and knead until smooth, elastic, and just slightly tacky but not sticky, about 8 to 10 minutes.
- Lightly oil a clean bowl, place the dough inside, turn it to coat, cover tightly, and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Punch down the risen dough and turn it out onto a lightly floured surface, then roll or pat it into a rectangle about 1/2 inch thick.
- Using a sharp knife or bench scraper, cut the dough into 12 even squares and transfer them to a lightly floured surface or parchment, spacing them slightly apart.
- Heat neutral oil in a heavy pot or deep fryer to 340 to 350°F, checking with a thermometer and keeping the oil level no more than halfway up the pot.
- Carefully add a few dough squares to the hot oil without crowding the pot and fry until puffed and deeply golden on the first side, about 2 to 3 minutes.
- Turn each beignet square and fry the second side until evenly golden and cooked through, about 2 minutes more.
- Use a slotted spoon to lift the fried beignet squares onto a wire rack set over a sheet pan and let excess oil drain briefly.
- For the glaze, whisk together the powdered sugar, milk or cream, vanilla, and pinch of salt in a bowl until smooth and thick but pourable.
- While the beignet squares are still warm but cool enough to handle, dip the tops into the glaze or spoon glaze over them, allowing excess to drip back into the bowl.
- Return glazed beignet squares to the wire rack, glaze side up, and let the glaze set into a shiny shell, about 5 to 10 minutes, before serving.
Notes
- Make sure the buttermilk is warm, not hot, so it activates the yeast without killing it.
- Keep the oil temperature between 340 and 350°F; too cool and the beignets absorb oil, too hot and they brown before cooking through.
- Keep the oil temperature between 340 and 350°F; too cool and the beignets absorb oil, too hot and they brown before cooking through.