BEIGNETS WITH RASPBERRY SAUCE
Provided by Kardea Brown
Time 3h
Yield 20 beignets
Number Of Ingredients 13
Steps:
- For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
- Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
- Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
- For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
- When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
- Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
- Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
- Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.
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Hajin Ullah (Lx Captain)
[email protected]These beignets were a disaster! They were greasy and undercooked.
Venasio nono Pumula
[email protected]I had a hard time getting the beignets to rise. They were still tasty, but they were a bit dense.
Uwem Gift
[email protected]The beignets were delicious, but the raspberry sauce was a bit too sweet for my taste.
Nalugo Jovial
[email protected]These beignets were easy to make and turned out great! I will definitely be making them again.
John Lemons
[email protected]Beignets are a New Orleans classic, and this recipe is a great way to make them at home. The beignets were light and fluffy, and the raspberry sauce was the perfect finishing touch.
Kelvin neo123
[email protected]I'm not a huge fan of beignets, but I thought I'd give this recipe a try. I was pleasantly surprised! The beignets were light and airy, and the raspberry sauce was delicious.
Halima Khanom
[email protected]These beignets were a bit more work than I expected, but they were worth it. They were so delicious and everyone loved them.
Ms Catina marie Claytor
[email protected]Beignets are one of my favorite treats, and this recipe did not disappoint. The beignets were crispy on the outside and fluffy on the inside, and the raspberry sauce was sweet and tangy.
Houa Thiab Houa Channel
[email protected]I've made beignets before, but this recipe was by far the best. The dough was easy to work with and the beignets turned out perfectly golden brown. The raspberry sauce was also delicious.
Md Atikul
[email protected]These beignets were a hit at my Mardi Gras party! They were light and fluffy, and the raspberry sauce was the perfect complement. I will definitely be making these again.