You’re gonna back after all

Beignets with Raspberry Sauce

I’d never made these before and made them upon request for a friend, so I messed up a lot. The recipe seemed a bit unconventional, so I might try a different recipe next time but here’s the one I used for these:


1 packet (1/4 ounce) active dry yeast
1/4 cup warm water
3 tablespoons sugar, divided
1/4 cup whole milk
3 tablespoons unsalted butter
2 1/2 cups all-purpose flour
1 egg yolk
1 teaspoon vanilla
Plus oil for frying (I used canola oil in a deep cast iron pan), and powdered sugar for the topping


Dissolve the yeast in the warm water per yeast instructions (Red Star recommends the water be about 110F). Add one tablespoon of the sugar. Allow the yeast to sit for 10 minutes to activate.
Heat milk and butter in a small saucepan over medium-low heat until the butter is melted and the temperature reaches 120F (used a candy thermometer here).
In a stand mixer, combine the flour and remaining two tablespoons of sugar.
Add the yeast mixture and warmed milk to the flour and, using a dough hook, mix for 2 minutes on medium-low speed.
Whisk the egg yolk and vanilla extract. Add to the mixture. Continue to knead in the mixer for another minute. Dough should pull away from the sides of the bowl and be sticky, but not wet. If it’s wet, add some flour. If the dough doesn’t come together, add a little more warmed milk.
Lightly coat the bowl and top of the dough with oil. Cover the dough with a towel and allow to rise in a warm place for 1 to 2 hours until doubled in size.
After letting the dough rise, heat 2 to 3 inches of oil to 375F.
While the oil is heating, turn the dough out onto a floured worksurface. Roll the dough to 1/4 inch thickness. Cut the dough with a pizza cutter into 2 inch squares.
Once the oil has heated, place a few dough squares (maybe 4 to 5, ensuring not to overcrowd the pan) into the oil and cook for 45 seconds while carefully spooning some hot oil over the top of the dough.
Flip them over and continue frying for another 45 seconds.
Remove them from the oil when they’re golden brown on both sides, and strain on a wire baking rack.
Serve hot with powdered sugar and either honey or raspberry dipping sauce (to make the sauce, heat 1 cup raspberry preserves, 1/4 cup water, and 1/2 teaspoon vanilla in a small saucepan until combined).
The dough in this was a bit drier than I expected it to be (especially after seeing dough from a lot of other recipes) but these turned out very well in my opinion. I can add conversions if anyone wants it 😀 Enjoy!