Go Back
–+ servings
Print Recipe

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.
Course: Dessert
Cuisine: American, French
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.