Beignets with Raspberry Dipping Sauce
New Orleans is famous for its Beignets (French deep-fried pastries) covered in confectioners’ sugar. They are enjoyed warm for breakfast and dessert with coffee and/or dipping sauces.
Servings: 8 dozen mini doughnuts
Ingredients
BEIGNETS:
- 1 1/2 c. lukewarm water
- 1/2 c. granulated sugar
- 1 envelope active dry yeast
- 2 lg. eggs lightly beaten
- 1 c. evaporated milk
- 7 c. bread flour
- 1 1/4 tsp. salt
- 1/4 c. shortening
- nonstick spray
- peanut or vegetable oil for deep-frying
- 3 c. confectioners' sugar
RASPBERRY DIPPING SAUCE:
- 2 c. raspberries fresh or frozen
- 1/2 c. granulated sugar
- 2 tsp. vanilla extract
- 1/2 c. water
Instructions
- RASPBERRY DIPPING SAUCE: In a small saucepan simmer raspberries, sugar vanilla extract, and water until sugar is dissolved. Pour raspberry mixture into a blender and puree until smooth. Pour mixture into a fine sieve to remove seeds; allow the mixture to cool.
- BEIGNETS: In a large bowl, whisk together water, sugar, and yeast; let sit for 10 minutes.
- In another bowl, whisk eggs and evaporated milk together. Whisk the egg mixture into the yeast mixture.
- In a separate bowl, measure out the bread flour and salt. Add 3 cups of the flour to the yeast mixture, using a wooden spoon, stir to combine. Add the shortening and continue to stir while adding the remaining flour 1 cup at a time.
- Remove dough from the bowl, place it onto a lightly floured surface, and knead until smooth. Spray a large bowl with nonstick spray. Put the dough into the bowl and cover it with plastic wrap or a tea towel. Allow it to rise in a warm place for at least 2 hours.
- Preheat the oil in a deep fryer to 350 degrees.
- Add the confectioners' sugar to a large paper bag; set aside.
- Roll the dough out to about 1/4-inch thickness. Using a pizza cutter, cut the dough into 2-inch squares.
- Deep-fry squares, flipping them constantly until they become a golden color. After the beignets are fried, drain them on paper towels for a few seconds, and then toss them into the bag of confectioners' sugar. Hold the bag closed, gently shaking it to coat the beignets evenly.
- Serve warm with raspberry dipping sauce.
Notes
This makes quite a few beignets (mini doughnuts). Feel free to 1/2 the recipe OR store 1/2 the dough in the refrigerator (for up to 4 days) OR freeze remaining dough (for up to 6 months) to use at a later date.
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