Amateur Kitchen invites you to try this classic brunch recipe with a sweet raspberry sauce. This recipe will be one of the easiest beignet recipes you'll come across.
Serves: 3 dozen
Prep: 15 minutes
Inactive: 1 hour 30 minutes
Cook: 15 minutes
1 Envelope Active Dry Yeast
3/4 cup Warm Water, 110 degrees
1/4 cup Sugar
3/4 tsp Salt
1/2 tsp Nutmeg
1 Large Egg
1/2 cups Whole Milk
3 1/2 cup All Purpose Flour, divided
2 tbsp Butter
2 cups Raspberries
1 cup Powder Sugar, divided
1 Lemon, juiced
In a mixing bowl add in the active dry yeast and warm water and allow for the yeast to activate, about 5 minutes. Then into the same mixing bowl add in the sugar, salt, nutmeg, egg, whole milk and 1 3/4 cup of flour. Using the dough hook, turn mixer to a medium speed and mix until combine. Add in the butter and mix to combine. Then add in 1 1/2 cup of flour into the mixture. Turn to a medium speed again and combine ingredients until the dough forms a ball. Place dough ball onto a floured counter top with the remaining 1/4 cup of flour. Knead until smooth, about 5 minutes. Place dough into a large bowl coated with oil or some type on non-stick spray. Top bowl with plastic wrap and place the bowl of dough in a draft free area for 1 hour or until dough has almost doubled.
While waiting for the dough to double combine the raspberries, 3/4 cup powder sugar and lemon juice into a food processor. Process until it is a smooth consistency. Place into a sauce pan over medium heat and cook for 15 minutes until it thickens. Place into a ramekin and set aside to allow for the sauce to become room temperature. (Once the sauce is finished you can strain the seeds if you’d like.)
After the dough has doubled, turn it out onto a floured counter top and roll out to a 1 inch thickness. Cut out into 1 inch circles (or squares) and place under a kitchen towel for another 30 minutes.
In the meantime heat oil in a large frying pan to 350 degrees. Place dough into the oil and flip consistently until they become a golden color. After beignets are fried, place onto a paper towel to drain and liberally sprinkle 1/4 cup powder sugar over top. Serve with raspberry sauce or even chocolate sauce. Enjoy!