Description
These homemade beignets are light, fluffy, yet crunchy on the outside, and the perfect vehicle for mountains of powdered sugar and raspberry glaze.
Ingredients
Units
Scale
- 1 cup Water – 100-105 Degrees
- 3 Tbsp Sugar
- 1 Envelope Quick Rise Yeast
- 3 cups Flour
- 3/4 tsp Salt
- 2 Eggs
- 2 Tbsp plus 2 quarts Vegetable Oil
- 1/2 cup Powdered Sugar
- 1/2 cup Seedless Raspberry Jam
- 1–2 Tbsp Water
Instructions
Dough:
- In a mixing bowl with a dough hook attachment, combine water, 1 Tbsp Sugar and yeast. Let the yeast rest until foamy – 5 to 10 minutes.
- In a large mixing bowl, whisk together flour, remaining sugar and salt.
- Into the yeast mixture, mix in the eggs and 2 Tbsp Vegetable oil.
- Into the mixture, with the mixer on low, slowly add in the flour and knead until the dough comes together.
- Remove the bowl and dough attachment from the mixer, covering the bowl with plastic wrap and placing in fridge until doubled in size – 1-2 hours.
Beignets:
- On a heavily floured surface, roll out the dough until ¼” thick – Make sure to sprinkle the top of the dough with flour before rolling so the dough doesn’t stick to the rolling pin.
- Using pizza cutter, cut dough into several rectangles, and squares 2×2 inches, or so. They don’t have to be exact.
- Pour oil into a large dutch oven or electic skillet that measures 1 ½ inches deep. Heat to 350 degrees.
- Place a few beignets into the heated oil. Fry on each side until deep golden brown, about 2-3 minutes and then flip to continue frying.
- Remove beignets from oil and place on a paper towel lined baking sheet or cooling rack to drain.
- Dust beignets with powdered sugar, best if served immediately.
Raspberry Sauce:
- In a small sauce pan whisk together jam and water until smooth and heated.
- Serve immediately with sugar coated beignets.
Notes
Adapted from Cook’s Country New Orleans Beignets