Beignets with Raspberry Sauce
*Sung to the tune of Raspberry Beret*
I ate a raspberry beignet. The kind you find at a NOLA pastry store. Raspberry beignet. And if you pass it up, we can’t be friends much more. Raspberry beignet. I think I’d love one more.
Okay, fine – 10 more. I’m a glutton.
Granted, the only words I know from that whole Prince song are the “Raspberry Beret” part – I still couldn’t help but sing that chorus over and over and over while I was making these. I’m a failed product of the 80’s if I can’t sing all the words to Raspberry Beret…but I am a champ at eating Raspberry BEIGNETS!!
All week we’ve been celebrating our favorite doughnuts, deep fried carbs, and what you can do with them. But you know as the saying goes – save the best for last – and buddy, THESE ARE THE BEST!
I have always wanted to go to NOLA, hear the music, tour the cemeteries (I know, it’s random, but I’m drawn to the history, culture and knowing who literally came before us.) and of course, duh – the food. Beignets have always been top of the list of NOLA-Must-Haves so, since I’m not planning any trips down there in the immediate future (jots onto list of places to go. Yes, I have a list.) I had to try and make them myself.
Beignets always seemed like some daunting, mystical Only-To-Be-Made-In-NOLA kinda food. But I couldn’t help it, they needed to be made. Such a rebel. And I have to tell you all – MAKE THESE, MAKE THESE, MAKE THESE! Did that convinced you yet? Well, if that doesn’t – then the fact that this is a single-rise dough should. It means less rising time from start to finish, unlike the other doughnuts from this week. Less time rising means more time eating and that’s all that matters, right? Right!
Beignets are light, fluffy, yet crunchy on the outside, and the perfect vehicle for mountains of powdered sugar and raspberry glaze. My life changed. Also, I’m looking into trips to NOLA. Im convinced that as good as they are in when consumed in the PNW, they will taste 73,213 times better actually consumed in New Orleans. The atmosphere totally does something to the taste of things.
If you can’t make it to New Orleans any time soon, give these a try for an authentic NOLA feel. You’ll be jonesing for a second batch as soon as you finish the first.
If you’re just catching up to the Doughnut Week shindig, be sure to catch up now!
Monday – Chocolate Stout Maple Bars
Wednesday – Classic Bismark Doughnuts – Or Boston Cream Doughnuts for my East Coast friends!
And check out all of today’s other EPIC doughnuts!
Baked by Rachel – Strawberry Valentine’s Doughnuts
Table for Two – Double Chocolate Doughnut
Running to the Kitchen - Blood Orange Cream Cheese Filled Baked Doughnuts
Pass the Sushi – Peanut Butter Chocolate Dipped Doughnuts
Healthy Delicious - Salty Peanut & Honey Doughnuts
Climbing Grier Mountain – Baked Chocolate Doughnuts with Chocolate Glaze and Cherry Kool Aid Powder
Jelly Toast – Doughnut Monte Cristo Sliders
Nutmeg Nanny - Maple Doughnut Breakfast Sandwich
Farmgirl Gourmet – Donutmisu
Bakeaholic Mama – Grapefruit Cake Doughnuts
And don’t forget to enter the giveaways for each day of Doughnut Week, too! Look below for our Promosimple Widget! Today enter to win a Deep Fryer from Park & Main for all of your future doughnuts! And beignets, of course!
Beignets with Raspberry Sauce
Yield: 30 Beignets
Prep Time: 1 Hour 15 Minutes
Cook Time: 30 Minutes
Total Time: 2 Hours 15 Minutes + 10 Minutes Rest Time
1 cup Water - 100-105 Degrees
3 Tbsp Sugar
1 Envelope Quick Rise Yeast
3 Cups Flour
¾ tsp Salt
2 Tbsp plus 2 quarts Vegetable Oil
½ cup Powdered Sugar
½ cup Seedless Raspberry Jam
1-2 Tbsp Water
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.
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 2x2 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.
For raspberry sauce - in a small sauce pan whisk together jam and water until smooth and heated. Serve immediately with sugar coated beignets.
Adapted from Cook's Country New Orleans Beignets