Light, fluffy buttermilk beignet squares coated in a sweet vanilla glaze with a crispy exterior and soft, pillowy center.

Scale

3¾ cups all-purpose flour

¼ cup granulated sugar

2¼ teaspoons active dry yeast

½ teaspoon salt

¾ cup warm buttermilk

¼ cup warm milk

2 large eggs

¼ cup melted butter

Vegetable oil for frying

2 cups powdered sugar

3 tablespoons milk

1 teaspoon vanilla extract

Pinch of salt

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1. In a large bowl, whisk together flour, sugar, yeast, and salt.

2. In another bowl, combine warm buttermilk, warm milk, eggs, and melted butter.

3. Add the wet ingredients to the dry ingredients and mix until a dough forms.

4. Knead the dough for 8-10 minutes until smooth and elastic.

5. Place dough in a greased bowl, cover, and let rise for 1-1½ hours or until doubled in size.

6. Roll dough to about ½-inch thickness and cut into 2-inch squares.

7. Heat vegetable oil to 350°F (175°C).

8. Fry beignets in batches for 1-2 minutes per side until golden brown.

9. Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt to make the glaze.

10. Dip warm beignets into the glaze and allow excess glaze to drip off before serving.

Serve warm for the best texture and flavor.

Keep oil temperature at 350°F (175°C) for even frying.

Glaze while the beignets are still warm.

Store leftovers in an airtight container for up to 2 days and reheat briefly before serving.