Signature Beignets Recipe
Beignets drizzled with raspberry melba, orange honey butter and topped with powdered sugar.
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Ingredients
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Beignet Dough
Raspberry Melba
Orange Honey Butter
Topping
Method
Beignet Dough Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 2
- 3
Form the Dough
Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Do not overmix.
- 4
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Frying Beignets
- 5
Heat Oil
In a deep fryer or large heavy pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 6
Shape the Beignets
On a floured surface, roll out the chilled dough to about 1/4-inch thick. Cut into squares or rectangles.
- 7
Fry the Beignets
Carefully drop the dough pieces into the hot oil, frying a few at a time until golden brown, about 2-3 minutes per side.
- 8
Drain and Cool
Use a slotted spoon to remove the beignets from the oil and drain on paper towels. Allow to cool slightly.
Raspberry Melba Preparation
- 9
Cook Raspberries
In a small saucepan, combine the fresh raspberries, granulated sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes.
- 10
Strain Sauce
Strain the raspberry mixture through a fine-mesh sieve to remove seeds, pressing down on the solids to extract all the liquid. Set aside.
Orange Honey Butter Preparation
- 11
Mix Butter Ingredients
In a mixing bowl, beat the unsalted butter until creamy. Add honey and orange zest, mixing until fully combined and fluffy.