Beignets Recipe

Make the filling

In a medium bowl, beat 8 oz softened cream cheese with 1 tablespoon granulated sugar until smooth and free of lumps. Mix in 1 teaspoon vanilla extract and 1 egg yolk until fully combined and silky. Transfer to a piping bag fitted with a medium round tip or to a zip-top bag and refrigerate until firm, at least 30 minutes.

Activate yeast

In a small bowl, whisk 1 cup warm milk (about 110°F / 43°C) with 2 teaspoons instant yeast and 1 tablespoon of the granulated sugar. Let sit 5 minutes until slightly foamy. (If your yeast is very fresh and instant, foaming may be subtle.)

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), combine 3 cups all-purpose flour, the remaining 2 tablespoons granulated sugar, and 1 teaspoon salt. Add the foamy milk-yeast mixture, 1 large egg, and 3 tablespoons melted cooled butter. Mix on low until ingredients are incorporated, then increase speed to medium and knead 4–6 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape beignets

Gently deflate the dough and roll it on a lightly floured surface to about ½-inch (1.2 cm) thickness. Using a 2¾-inch round cutter (or 3-inch), cut out rounds and transfer to a parchment-lined tray. Re-roll scraps once to get 10–14 rounds total. Place rounds on the tray, cover loosely with plastic wrap, and let rest 20–30 minutes to puff slightly.

Prepare oil

Pour 6 cups vegetable oil into a heavy pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Fill beignets

Fit the refrigerated cheesecake filling bag with a narrow tip (about 1/4-inch). Using the piping bag, insert the tip about halfway into each dough round and gently pipe 1 to 1½ tablespoons filling into the center of each round. Do not overfill—leave room for expansion.

Fry

Working in small batches (3–4 at a time depending on pot size), carefully lower filled rounds into the hot oil, seam side up if there is a seam. Fry for 1½–2 minutes per side, turning once, until golden brown and puffed. Maintain oil temperature around 340–360°F (170–182°C). Use a slotted spoon to transfer beignets to a wire rack set over a baking sheet to drain for 1–2 minutes.

Cook sauce

In a small saucepan combine 2 cups raspberries, 3 tablespoons sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until raspberries break down and release juices, about 5–7 minutes.

Thicken and strain

Mix 1 teaspoon cornstarch with a small splash of cold water to make a slurry. Stir slurry into the simmering raspberries and cook 1 minute more until slightly thickened. Remove from heat and, if desired for a smooth sauce, press through a fine-mesh sieve into a bowl to remove seeds. Keep warm or refrigerate until serving.

Dust with powdered sugar

While beignets are still slightly warm, sift powdered sugar over them using a fine mesh sieve. If your powdered sugar is very clumpy, stir in 1 teaspoon cold water to loosen before sifting. Serve hot with the raspberry dipping sauce on the side.