Country Cleaver

Beignets with Raspberry Sauce

 

Homemade Raspberry Beignets*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.

Homemade Raspberry Beignets

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!!

Homemade 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.

Homemade Raspberry Beignets

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!

Homemade Raspberry Beignets
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

Chocolate Stout Maple Bars

Wednesday – Classic Bismark Doughnuts – Or Boston Cream Doughnuts for my East Coast friends!

Bismark Doughnut

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

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Ingredients:

1 cup Water - 100-105 Degrees
3 Tbsp Sugar
1 Envelope Quick Rise Yeast
3 Cups Flour
¾ tsp Salt
2 Eggs
2 Tbsp plus 2 quarts Vegetable Oil
½ cup Powdered Sugar
½ cup Seedless Raspberry Jam
1-2 Tbsp Water

Directions:

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

   

30 Responses to “Beignets with Raspberry Sauce”

  1. #
    1
    Marie @ Little Kitchie — January 17, 2014 @ 3:48 am

    Ahhh these look AWESOME! Love pairing it with raspberry sauce. You have to get yourself down to NOLA soon… I’m obsessed!

  2. #
    2
    kita — January 17, 2014 @ 5:05 am

    These look perfect! Light and fluffy.

  3. #
    3
    Jenny Flake — January 17, 2014 @ 5:18 am

    Need. Want :) Fabulous!! Happy Friday!

  4. #
    4
    Julie @ Table for Two — January 17, 2014 @ 5:27 am

    I LOVE beignets!!!

  5. #
    5
    Amy @ The Nifty Foodie — January 17, 2014 @ 5:43 am

    Gah…my fear of frying things may need to be faced this weekend. Holy moly…those look good!

  6. #
    6
    ang — January 17, 2014 @ 5:48 am

    Wow Megan! These look totally incredible! I’m fairly new to Country Cleaver, but totally in love :) You have such a great site! I’m now following you all over the place :)
    Ang, Juggling Act Mama

  7. #
    7
    steph@stephsbitebybite — January 17, 2014 @ 5:50 am

    Best way to celebrate friday!!

  8. #
    8
    Sommer @ASpicyPerspective — January 17, 2014 @ 5:54 am

    These beignets and raspberry sauce look divine!

  9. #
    9
    Leigh Anne Wilkes @YourHomebasedMom — January 17, 2014 @ 6:48 am

    These look amazing! We love beignets and the raspberry sauce on top sounds delicious!

  10. #
    10
    Katrina @ In Katrina's Kitchen — January 17, 2014 @ 7:06 am

    I can seriously taste these right now. WANT!

  11. #
    11
    Kelli @ The Corner Kitchen — January 17, 2014 @ 7:08 am

    Please some my way…these look simply amazing!! Love the addition of the raspberry sauce…great touch.

  12. #
    12
    Katrina @ WVS — January 17, 2014 @ 7:16 am

    I’ve always wanted to make my own!! These look perfect!

  13. #
    13
    Nutmeg Nanny — January 17, 2014 @ 9:01 am

    These look amazing! And now I have raspberry beret stuck in my head…haha. These beignets look amazing. I have always wanted to visit New Orleans after I watched the Real World season in NOLA. Thank you for participation in doughnut week. Everything you made looked aaaaamazing and I hope some day we can eat a few together ;)

  14. #
    14
    Nicole @ Young, Broke and Hungry — January 17, 2014 @ 9:09 am

    I have always dreamed about visiting New Orleans as well. It seems like a magical place filled with delicious food. For the time being, I’ll stuff my face with these beignets and pretend as if I am there.

  15. #
    15
    Annalise @ Completely Delicious — January 17, 2014 @ 10:01 am

    Girl, you have killed it with donut week! And killed my diet… gah! These look fabulous, beneigts are my fave!

  16. #
    16
    Lauren @ Healthy Delicious — January 17, 2014 @ 10:14 am

    I’m literally drooling. I love these!

  17. #
    17
    Kailley @ Kailley's Kitchen — January 17, 2014 @ 10:15 am

    These look SO good! I don’t even want to think about how many I could polish off in one sitting :)

  18. #
    18
    Rachel @ Baked by Rachel — January 17, 2014 @ 11:19 am

    Can I stuff my face with a dozen of these right now please?!

  19. #
    19
    Michele @ Flavor Mosaic — January 17, 2014 @ 11:28 am

    I love beignets and these look amazing!

  20. #
    20
    Gaby — January 17, 2014 @ 1:34 pm

    I will be singing raspberry beret for the rest of the day and totally craving these sweets!

  21. #
    21
    Meagan @ A Zesty Bite — January 17, 2014 @ 7:59 pm

    These are absolutely gorgeous!!

  22. #
    22
    Tieghan — January 17, 2014 @ 8:21 pm

    I made homemade beignets this time last year and have not made them since. Man, I NEED to make them again. These look amazing!

  23. #
    23
    RawInTheMiddle — January 18, 2014 @ 4:33 am

    I now have Prince stuck in my head AND I’m craving beignets! I linked to your post on my blog at http://www.rawinthemiddle.com/link-love-9/

  24. #
    24
    Julia — January 18, 2014 @ 6:45 am

    LOVE the ode to beignets! Ever since I tried them at Cafe du Monde in New Orleans, I’ve been meaning to make them but never had the patience to find a recipe. And now now only do I have a recipe, but I can shmeaaaar them with delicious raspberry sauce! Love these + love doughnut week!

  25. #
    25
    Carrie @ Bakeaholic Mama — January 18, 2014 @ 10:02 am

    These are gorgeous! And they look delicious.

  26. #
    26
    Kathryn — January 19, 2014 @ 6:20 am

    Do you know what’s tragic? I did go to New Orleans a few years ago and we didn’t eat beignets! How could I?!

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