Raspberry Beignet Recipe

Activate yeast (if using instant you can combine directly)

In a small bowl combine the warm water (about 110°F / 43°C) with 1 teaspoon of the granulated sugar and the instant dry yeast. Stir lightly and let sit 5–7 minutes until foamy. If it does not foam, discard and use fresh yeast.

In the bowl of a stand mixer fitted with the paddle (or in a large mixing bowl), combine 3 cups flour, 2 tablespoons sugar and 1 teaspoon salt. Mix briefly to distribute.

Add the foamy yeast mixture, warm milk (3 tablespoons), the egg, and softened butter to the flour mixture. Mix on low until a rough dough forms, then switch to the dough hook (or continue by hand) and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon warm water at a time.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

After the first rise, gently deflate the dough and turn onto a lightly floured surface. Roll out to about 1/4-inch (6 mm) thickness. Using a 2.5–3 inch round cutter, cut rounds and place them on a parchment-lined baking sheet. Re-roll scraps as needed. Cover with a towel and let rest 15–20 minutes to puff slightly.

While the dough is rising, make the raspberry filling. In a small saucepan, combine raspberries, 4 tablespoons sugar, 1 teaspoon cornstarch, 1 teaspoon lemon juice, and 1 tablespoon water. Mash lightly with a spoon or potato masher to break up larger berries.

Cook over medium-low heat, stirring frequently, until the mixture thickens and becomes glossy, about 6–8 minutes. If using frozen raspberries, allow extra time for juices to reduce. Remove from heat and let cool to room temperature. For a smoother filling, press through a fine-mesh sieve to remove seeds, returning the strained puree to the pan briefly to reconcentrate if too thin; cool completely before using.

Transfer cooled filling to a piping bag fitted with a small round tip or a zip-top bag with a small corner snipped. Chill slightly if still warm.

Heat vegetable oil in a deep heavy pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed. The oil should be deep enough for beignets to float (about 2–3 inches).

Working in batches to avoid overcrowding, gently stretch each dough round slightly, place about 1 teaspoon of cooled raspberry filling in the center of a round, fold over to make a half-moon or place another round on top to make a filled sandwich, pinching the edges to seal well. If sealing is difficult, brush a little water along the edge before pressing. Ensure seams are closed so filling won't leak heavily into the oil.

Carefully slide 4–6 filled beignets into the hot oil (depending on pot size) and fry until golden brown, about 60–90 seconds per side. Turn once with a slotted spoon or spider and fry the second side until evenly golden. Maintain oil temperature around 350°F; if it drops too low, beignets will absorb oil and be greasy.

Remove beignets to a wire rack set over a sheet pan or paper towels to drain briefly. If you encounter leaking filling, reserve those pieces to re-fry for testing (they may be slightly messy) or eat immediately with a spoon.

While still slightly warm, dust the beignets generously with powdered sugar using a fine mesh sieve. If using the optional vanilla, whisk the 1/2 teaspoon into the powdered sugar before dusting for a subtle aroma.

Serve the Raspberry Beignets warm. They are best eaten the day they are made. Leftovers can be reheated briefly in a 325°F (160°C) oven for 5–7 minutes to refresh before dusting again.