Cutting beignet dough squares can be tricky if you don’t have the right approach. From my experience, the dough tends to be sticky, so I always start by lightly flouring my countertop and the rolling pin. This prevents the dough from clinging and helps achieve clean cuts. I prefer using a sharp knife or a pizza cutter to slice the dough into even squares. Using a ruler or a baking mat with measurement guides can help you cut consistent sizes that puff up evenly when fried. Another tip I discovered is to refrigerate the dough briefly before cutting. This firms up the dough, making it less sticky and easier to handle. Remember, the key ingredients also matter — combining dry ingredients like flour, salt, sugar, and baking powder with wet ingredients such as eggs, vanilla extract, oil, and milk creates a smooth dough that’s easier to cut and fry. With these simple tips, cutting beignet dough squares becomes a smooth, mess-free process that sets you up for delicious, perfectly shaped beignets every time.