Glazed Buttermilk Beignet Squares — Easy Homemade Beignets

If you crave bakery-level comfort at home, Buttermilk Beignet squares are your new obsession — thick, pillowy, and glazed to a glossy finish that begs for a coffee dunk. These aren’t the airy, powdered-sugar street beignets; they’re dense, tender little squares that eat like a cross between a Doughnut Recipe and a cozy Breakfast Cake. Sound heavenly? Let’s bake one.

Buttermilk Beignet — brief introduction to the recipe

Imagine a warm square that gives a soft, buttery yield when you bite it, with a thin, crackly vanilla glaze that sets like a sugar shell. That’s the gist. This Beignet Recipe leans on buttermilk to deliver tang, tenderness, and even browning. The dough rolls out thick, you cut clean squares, and a quick fry crisps the outside while steam softens the center. No powdered-sugar chaos required. Clean, simple, utterly addictive.

Why you’ll love this recipe

• No-fuss glamour: They look bakery-made but come together at home.
• Buttery, tangy flavor: Buttermilk gives subtle acidity that balances sweetness.
• Perfect texture: Soft inside, lightly crisp outside — no hollow pockets, no gummy middles.
• Weekend-worthy or weekday-quick: Prep ahead or whip them up for brunch guests.
• Flexible: Treat them as Sweet Buns, a mini Dessert Bread, or an elevated Buttermilk Doughnut Recipe.

Craving a donut but want something more homey? This is your hybrid answer.

The Key Ingredients (and Why You Need Them)

Below I list the main ingredients (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.

• Buttermilk — The MVP. Its acidity tenderizes gluten slightly and gives a subtle tang that cuts the sugar. It also helps you get that even, golden outside.
• Yeast — Gives gentle rise and structure so the squares are pillowy, not dense. Active dry yeast or instant yeast works depending on your timing.
• Sugar — Sweetens, feeds the yeast a bit during proofing, and contributes to browning.
• Egg — Enriches the dough, adds structure, and helps with color and tenderness.
• Butter — Fat = tenderness. Melted butter folded in gives moist, rich crumb.
• Flour — The base. All-purpose works perfectly — it gives structure without toughness.
• Salt — Tiny but mighty. It balances sweetness and amplifies flavor.
• Neutral frying oil — Use canola or vegetable oil for a clean taste and high smoke point.
• Powdered sugar + milk/cream + vanilla — The glaze components. Powdered sugar gives body, milk thins to the right sheen, and vanilla adds aroma. A pinch of salt wakes up the whole thing.

Each ingredient has a purpose. Remove or swap one and the final texture or flavor shifts — sometimes in delightful ways, but know what you’re changing.

How to Make It

Follow these steps for consistent, bakery-style squares.

1. Activate yeast. Warm buttermilk to slightly warm (about body temp). Stir in sugar and yeast; let it sit until foamy. If nothing foams in 8–10 minutes, your yeast might be dead — start over. (FYI: yeast eats sugar and gets happy when it’s warm.)
2. Mix dough. Add egg and melted butter to the foamy buttermilk. Combine dry ingredients (flour and salt) and mix until a soft dough forms. Knead by hand or with a stand mixer until smooth and elastic — about 5–7 minutes.
3. First rise. Cover the bowl and let the dough rise in a warm place until doubled. This usually takes 1–1½ hours depending on room temp.
4. Roll & shape. Turn the dough onto a lightly floured surface. Roll to ½-inch thickness (this is key). Use a sharp knife or bench scraper to cut 2.5–3-inch squares. Clean edges = bakery look.
5. Heat oil. Fill a heavy pot with 2–3 inches of neutral oil and heat to 340–350°F (170–175°C). Use a thermometer — temperature matters. Too cool = greasy; too hot = burnt outside, raw inside.
6. Fry in batches. Carefully lower 3–4 squares at a time; don’t crowd. Fry 2–3 minutes per side until light golden. Flip once. They’ll puff slightly and cook through.
7. Drain & cool on wire rack. Skip paper towels. Place squares on a wire rack so air circulates and the bottoms stay crisp.
8. Glaze while warm. Whisk powdered sugar with milk/cream and vanilla until pourable but thick. Dip tops or drizzle glaze, then let set 5–10 minutes.
9. Devour. Serve warm. If you must wait, 10 seconds in the microwave revives the softness (I said 10 seconds — don’t resurrect like it’s a roast).

Pro tips for perfect results

• Temperature is king. Keep oil at 340–350°F. Use a thermometer — don’t guess.
• Roll to exact thickness. ½-inch is the sweet spot for that pillowy bite. Thinner = crispier, thicker = undercooked center.
• Cut cleanly. Use a sharp bench scraper or knife and press straight down. Don’t twist the cutter.
• Don’t overcrowd the fryer. Overcrowding drops oil temp and makes greasy beignets. Cook in small batches.
• Wire rack, not paper. Paper towels trap steam and soften your crisp edge. Rack keeps them pretty.
• Glaze while warm. The warm surface sets the glaze into a thin, glossy shell. If you wait until they’re cold, the glaze just sits like paste.
• Test one or two first. If it fries too dark or too pale, adjust the heat. Ovens vary; so do stove outputs.

Bold tip: Always proof your yeast first if it’s older than 6 months. It saves time and heartbreak.

Variations to try

• Cinnamon-sugar finish: Skip glaze; toss warm squares in a cinnamon-sugar mix for a classic twist.
• Filled version: Pipe pastry cream or dulce de leche into the center — a real treat (but slightly more advanced).
• Lemon glaze: Swap vanilla for lemon zest and juice — bright and addictive.
• Buttermilk beignet loaf: Press dough in a pan, bake instead of fry, and glaze for a Dessert Bread vibe.
• Sticky-sweet: Brush with a butter-brown sugar sauce post-fry for a Sticky Buns inspired take.
• Mini versions: Make smaller squares for party bites — think beignet pops!

Looking for a Buttermilk Beignets Recipe that doubles as party food? Mini squares = crowd-pleaser.

Best ways to serve

Serve warm and simple for max impact.

• With coffee or espresso. Classic pairing.
• With fresh berries and whipped cream for brunch glamour.
• Drizzle caramel over the glaze for a decadent dessert.
• Plate with a scoop of vanilla ice cream for a warm-cold contrast.
• Treat them as Sweet Buns: stack in a basket for Sunday brunch and watch them disappear.

Want to host a brunch? Line a basket with a clean towel and layer beignets on top — warm presentation, zero drama.

Quick tips for storage and leftovers

• Short-term: Store at room temp loosely covered for 1 day. Warm slightly before serving.
• Fridge: Keeps for up to 3 days in an airtight container, but texture changes. Rewarm gently.
• Freeze: Freeze unglazed squares flat on a sheet, then bag. Reheat from frozen in a 350°F oven 8–10 minutes, then glaze.
• Reheat smart: Microwave for 10–12 seconds or reheat in oven for crisp edges. Don’t overdo it — they dry out.

Pro tip: If you plan to freeze, glaze after reheating for best texture.

FAQs

Final thoughts (short & punchy)

These Buttermilk Beignets are a brilliant hybrid: they combine the nostalgic joy of a Doughnut Recipe with the comforting heft of Sweet Buns or a Breakfast Cake. They deliver bakery-level appearance and taste without the intimidation. Sear the edges, mind the oil temp, glaze while warm, and you’ll have a tray of golden squares that vanish fast.

Cooking’s about small wins. This beignet recipe is one of those wins you can show off without lying about effort. Want a printable recipe card, scaled batch sizes, or a no-fry baked version? I can whip that up next — because who doesn’t want more beignets in their life?

Follow me on Pinterest for daily new recipes.

Print