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Homemade Buttermilk Beignet Squares: Perfect Powdered Treat

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Indulge in the delightful experience of making Buttermilk Beignet Squares, a charming twist on the classic treat. These airy, crispy squares are perfect for any occasion and are generously dusted with powdered sugar for an irresistible finish.

Ingredients

Scale
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • Neutral oil for frying
  • Powdered sugar (confectioners' sugar) for dusting

Instructions

  1. In a large bowl or the bowl of a stand mixer, combine the warm water (around 105-115°F / 40-46°C) with a pinch of granulated sugar and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes until it becomes foamy.
  2. To the activated yeast mixture, add the buttermilk, melted butter, eggs, remaining granulated sugar, and salt. Whisk everything together until well combined.
  3. Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or the dough hook attachment of your stand mixer on low speed. Mix until a shaggy dough forms, then increase the speed to medium-low and continue mixing for about 5-7 minutes.
  4. Transfer the dough to a lightly oiled large bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size.
  5. Once the dough has risen, gently punch it down to release the air. Lightly flour your work surface and rolling pin. Roll out the dough to an even thickness of about 1/4 to 1/2 inch (0.6-1.2 cm).
  6. Carefully transfer the cut beignet squares to a baking sheet lined with parchment paper, making sure to leave some space between each one. Cover them lightly with a clean kitchen towel and let them rise again for another 20-30 minutes.
  7. While the beignets are proofing, pour about 2-3 inches (5-7.5 cm) of neutral oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  8. Once the oil is at the correct temperature, carefully drop 3-4 beignet squares into the hot oil, ensuring you don't overcrowd the pot. Fry for 1-2 minutes per side, or until they are puffed up, golden brown, and cooked through.
  9. Using a slotted spoon or spider, transfer the fried beignets to a wire rack set over a baking sheet lined with paper towels to drain any excess oil. While they are still warm, generously dust them with powdered sugar using a sieve or sifter.
  10. Buttermilk Beignet Squares are best enjoyed hot and fresh!

Nutrition

Keywords: To ensure your Buttermilk Beignet Squares turn out perfect every single time, remember that dough consistency is key. Don't be afraid if your dough feels a bit sticky after kneading; that's a good sign! Frying in small batches is essential for even cooking.

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