Puffy, golden-edged beignet squares with a thin sweet glaze that sets into a delicate shell are a great fit for a weekend brunch.
These are yeast-raised, so the inside turns out soft and airy, while the buttermilk adds a slight tang that keeps the glaze from tasting too sweet. Cutting the dough into squares instead of shaping individual rounds makes the whole process faster.
Tip: Dip the squares into the glaze while they’re still warm. The glaze loosens slightly and coats the surface evenly, then sets as the beignets cool.
**INGREDIENTS**
**For the dough:**
– 2 1/4 teaspoons active dry yeast (1 packet)
– 3/4 cup warm water (about 105–110°F)
– 1/4 cup granulated sugar
– 1/2 cup buttermilk, room temperature
– 1 large egg
– 3 tablespoons melted butter
– 1/2 teaspoon salt
– 4 to 4 1/2 cups all-purpose flour, plus more for dusting
– Vegetable oil for frying
**For the glaze:**
– 2 cups powdered sugar
– 2 to 3 tablespoons milk
– 1/2 teaspoon vanilla extract
**INSTRUCTIONS**
1. Stir the yeast and 1 tablespoon of the sugar into the warm water. Let it sit for 5 to 10 minutes, until foamy.
2. Whisk in the remaining sugar, buttermilk, egg, melted butter, and salt.
3. Add 4 cups of the flour and mix until a soft, slightly sticky dough forms. If it’s too wet to handle, add more flour a little at a time.
4. Knead by hand on a lightly floured surface (or with a dough hook) for 5 to 8 minutes, until smooth and elastic.
5. Place the dough in a lightly oiled bowl and cover. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled.
6. Turn the dough onto a floured surface and roll it out to about 1/2 inch thick. Cut it into 2 1/2- to 3-inch squares. Place the squares on a floured baking sheet, cover loosely, and let them rest for 15 to 20 minutes.
7. Pour about 2 inches of oil into a heavy pot or deep skillet and heat it to 350°F. Use a thermometer to keep the temperature steady.
8. Fry the squares 2 or 3 at a time for 1 to 2 minutes per side, until puffed and deep golden. Drain on a wire rack or paper towels.
9. Whisk the powdered sugar, 2 tablespoons of milk, and the vanilla until smooth. Add more milk, a teaspoon at a time, until the glaze is pourable but not watery.
10. Dip or drizzle the warm beignets with the glaze and set them on a rack to let the glaze set. Serve the same day for the best texture.
Variation: Skip the glaze and toss the warm beignets in powdered sugar for a more traditional New Orleans-style finish.
Save this one for your next weekend brunch or holiday morning.
Do you prefer your beignets glazed or buried in powdered sugar?