Chef Beignets Recipe

Activate yeast and mix dough

In a small bowl whisk warm milk (about 100–110°F) with granulated sugar and instant dry yeast. Let sit 5–8 minutes until foamy. In a large bowl combine flour and salt. Whisk together melted butter and egg, then add the foamy milk mixture. Stir into the flour until a shaggy dough forms.

Knead and first rise

Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly springy (or use a stand mixer with a dough hook on medium for 4–5 minutes). Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Shape beignets

Gently deflate the dough and roll it out to about 1/2-inch thickness on a floured surface. Using a 2 1/2–3 inch round cutter, cut rounds and place them on a lightly floured baking sheet. Re-roll scraps once and cut additional rounds. Cover the cut rounds loosely and let rest 20–30 minutes for a short second rise.

Make filling

In a medium bowl beat room-temperature cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and lemon zest, and beat until creamy and spreadable. Transfer the filling to a pastry bag fitted with a small round tip (or a zip-top bag with corner snipped). Chill briefly if too soft.

Heat oil

In a heavy pot or deep fryer heat 6 cups vegetable oil to 350°F (175°C). Maintain temperature—adjust heat so the oil stays between 340–360°F while frying. If using a thermometer is not possible, test with a small piece of dough: it should brown in ~60 seconds.

Fry beignets

Working in batches, gently slide 3–4 rounds into the hot oil without overcrowding. Fry each side about 1–1½ minutes until golden brown and puffed, flipping once with a slotted spoon or spider. Remove to a wire rack set over a baking sheet to drain briefly.

Fill beignets

Let fried beignets cool for 2–3 minutes until warm but not hot. Insert the pastry bag tip into the side of each beignet and pipe about 1–2 tablespoons of cheesecake filling into the center until you feel gentle resistance. Wipe any oozing filling from the surface with a damp paper towel.

Cook raspberries

Place raspberries and 1 tablespoon powdered sugar in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and juices are released, about 5–7 minutes. Mash with the back of a spoon or a fork and simmer 1–2 minutes to thicken slightly. Remove from heat and let cool to warm.

Strain and finish butter

If a smooth butter is desired, strain the raspberry mixture through a fine mesh sieve, pressing solids to extract as much puree as possible (reserve some seeds if you like texture). In a bowl, beat softened butter with lemon juice and a pinch of salt; gradually beat in the raspberry puree until incorporated and smooth. Taste and add a little powdered sugar if needed for sweetness. Transfer to a serving dish.

Combine ingredients

In a small bowl combine grated sharp cheddar, softened cream cheese, mayonnaise, chopped pimentos, hot sauce, salt, and pepper. Stir or beat with a fork until well combined but still slightly textured. Adjust seasoning to taste and refrigerate until ready to serve.

Dust and serve

Generously dust the filled beignets with powdered sugar. Serve warm on a platter with ramelets of raspberry butter and pimento cheese for dipping. Optionally, place a small dab of pimento cheese on a beignet and a smear of raspberry butter on another to showcase both accompaniments.

Storage

Leftover cheesecake filling and pimento cheese keep refrigerated in airtight containers for up to 3 days. Finished beignets are best the day of frying; reheat gently in a 325°F oven for 5–7 minutes to refresh before serving.