Can I bake them instead of frying?

Yes. Press the dough into a greased pan and bake until golden; it becomes more like a Breakfast Cake or Dessert Bread . Glaze after cooling.

What if my dough is sticky?

Add flour 1 tablespoon at a time while kneading. Don’t overflour — you want a soft dough.

My beignets puffed with air pockets. Why?

Likely over-proofed or rolled too thin. Stick to rise times and roll to ½-inch for consistent texture.

Can I make these ahead?

You can prepare dough the night before and refrigerate for a slow overnight proof — develop flavor and save morning time.

Is this basically a Buttermilk Doughnut Recipe?

Sort of — it shares dough properties with doughnuts but the shape and texture (thicker, more bread-like) make it distinct. Think donut cousin.

Can I use powdered buttermilk?

Yes — reconstitute per package instructions. Real buttermilk has the best tang, but powdered works in a pinch.

Glazed Buttermilk Beignet Squares — Easy Homemade Beignets

Description

Thick, pillowy beignet squares coated with a glossy vanilla glaze — bakery-style comfort that’s easy to make at home. Crisp at the edges, tender inside, and perfectly photo-ready for brunch or a cozy snack. 🤍☕️

Ingredients

Scale

Dough

¾ cup warm buttermilk (about body temperature)
2¼ tsp active dry yeast
¼ cup granulated sugar
1 large egg
¼ cup unsalted butter, melted
3¼ cups all-purpose flour
¾ tsp salt

For frying

Neutral oil (canola or vegetable), enough for 2–3 inches in a pot

Vanilla glaze

2 cups powdered (confectioners’) sugar
3–4 tbsp milk or cream (add slowly to reach desired thickness)
1 tsp vanilla extract
Pinch of salt

Instructions

Warm the buttermilk until just lukewarm, then stir in the yeast and sugar. Let this sit until the surface looks foamy — usually 5–8 minutes.
Whisk the egg and melted butter into the foamy mixture.
Mix in the flour and salt, bringing everything together into a soft dough. Knead briefly (by hand or with a mixer) until the texture is smooth and slightly elastic — about 8–10 minutes total.
Cover the dough and leave it in a warm spot to double in size, roughly 1 to 1½ hours.
Turn the risen dough onto a floured surface and roll it out to roughly ½-inch thickness. Use a sharp knife or bench scraper to cut the dough into neat squares.
Heat oil in a heavy pot to 340–350°F (170–175°C). Fry the squares in small batches, flipping once, until they become an even, light golden color — about 2–3 minutes per side. Don’t overcrowd the pan.
Transfer the beignet squares to a wire rack so excess oil drains away and the bottoms stay crisp. Avoid paper towels, which trap steam.
Whisk the powdered sugar with milk (start with 3 tbsp), vanilla, and a pinch of salt until smooth and slightly thick but pourable. While the beignets are still warm, spoon or dip the tops into the glaze.
Let the glaze set for 5–10 minutes until it forms a thin, shiny shell, then serve.

Notes

These squares are intentionally thicker than classic airy beignets, giving a dense, soft crumb without hollow pockets.
Glazing while warm helps the icing form a thin, glossy coating — don’t wait until the pastries cool completely.
Use a wire rack to cool and glaze so the bottoms remain crisp and the finish stays smooth.
Best eaten the same day. Store cooled beignets in an airtight container at room temperature for up to 24 hours; rewarm briefly before serving if desired.