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Buttermilk Beignet Squares: Fluffy, Golden Fried Delights!

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Indulge in the delightful experience of making Buttermilk Beignet Squares, a treat that combines a tender, airy texture with a subtle tang. These charming squares are perfect for brunch or dessert, dusted generously with powdered sugar.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 2 teaspoons Active Dry Yeast
  • 1 cup Buttermilk
  • 2 tablespoons Granulated Sugar
  • 2 large Eggs, beaten
  • 4 tablespoons Unsalted Butter, melted
  • 1/2 teaspoon Salt
  • Neutral Frying Oil (for frying)
  • Powdered Sugar (for dusting)

Instructions

  1. In a large mixing bowl, combine warm buttermilk (aim for around 105-115°F or 40-46°C) with a teaspoon of granulated sugar and sprinkle the active dry yeast over the top. Stir gently and let it sit for about 5-10 minutes until foamy.
  2. Whisk in the remaining granulated sugar, beaten eggs, and melted unsalted butter into the activated yeast mixture. Make sure the butter isn't too hot.
  3. Gradually add the sifted all-purpose flour and salt to the wet mixture. Start with half the flour, mix until just combined, then add the rest. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until smooth, elastic, and slightly sticky.
  5. Lightly grease a clean large bowl with oil, place the kneaded dough in it, cover tightly with plastic wrap or a kitchen towel, and let it rise in a warm place for 1.5 to 2 hours until doubled in size.
  6. Gently punch down the dough to release air, then roll it out to about 1/4 to 1/2 inch thick on a floured surface. Cut into 2-3 inch squares.
  7. For lighter beignets, let the cut squares rest on a parchment-lined baking sheet for 15-20 minutes while heating the oil.
  8. In a large pot or deep fryer, heat enough neutral frying oil to reach a depth of 3-4 inches to 350-375°F (175-190°C).
  9. Carefully drop a few beignet squares into the hot oil, frying 3-4 at a time for about 1-2 minutes per side until puffed and golden brown.
  10. Remove the fried beignets with a slotted spoon and transfer to a wire rack lined with paper towels to drain. Dust generously with powdered sugar while still warm.
  11. Serve immediately for the best experience.

Nutrition

Keywords: Avoid adding too much extra flour while kneading to keep the beignets tender. Maintain oil temperature for even frying, and dust with powdered sugar while warm for the best adhesion.

Find it online: https://softtasty.com/buttermilk-beignet-squares-fluffy-golden-fried-delights/