Beignets Recipe

Activate liquids

Warm the milk to about 100–110°F (warm to the touch, not hot). In a small bowl combine warm water (about 100–110°F) and 1 tsp granulated sugar; sprinkle the instant yeast over and let sit 5 minutes until foamy. Whisk the warm milk and melted butter together.

Mix dough

In the bowl of a stand mixer fitted with the paddle or dough hook, combine the flour, 1 tablespoon sugar, and salt. Add the foamy yeast mixture, warmed milk-butter mixture, and the egg. Mix on low until ingredients are combined, then increase speed to medium and knead 3–5 minutes until the dough is smooth and slightly tacky. If dough is extremely sticky, add flour 1 tablespoon at a time.

First rise

Lightly oil a clean bowl with the teaspoon of vegetable oil. Shape dough into a ball, place in the oiled bowl, cover tightly with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Chill / rest

Once doubled, punch down the dough gently. Transfer to a lightly floured surface and roll or pat to a rectangle about 1/2 inch (1.3 cm) thick. Cover with plastic wrap and refrigerate for 30 minutes to relax the gluten — this makes cutting easier and helps produce airy beignets.

Cutting

Remove dough from fridge and place on a floured board. Using a floured rolling pin if needed, roll again to 1/2 inch thickness. Cut into 2 1/2–3 inch squares or 2x3 inch rectangles. You should get about 24–30 pieces depending on size. Place cut pieces on a lightly floured tray, covered loosely until ready to fry (they may puff slightly).

Heat oil

Pour the frying oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (do not fill more than half the pot). Attach a deep-fry thermometer and heat oil to 350°F (175°C). Maintain temperature between 350–360°F while frying; adjust heat as needed.

Fry beignets

Working in small batches of 4–6 pieces (do not crowd), gently slide dough pieces into the hot oil using a slotted spatula. Fry, turning once, until evenly golden brown on both sides, about 2–3 minutes per side (4–6 minutes total). Use a slotted spoon to transfer beignets to a wire rack set over a baking sheet or to paper towels to drain briefly. If they brown too quickly, lower the heat a few degrees; if they take too long, raise it slightly.

Keep warm (optional)

If frying multiple batches, keep finished beignets in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes while you finish the rest, but serving fresh and hot is best.

Make raspberry puree

Place the raspberries, 2 tablespoons granulated sugar, lemon juice, and 2 tablespoons water in a small saucepan over medium heat. Cook, stirring, until raspberries break down and release juices, about 5 minutes.

Strain and thicken

Press the warm raspberry mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much puree as possible. Discard seeds. In a small bowl, whisk the 1/2 teaspoon cornstarch with a teaspoon of cold water to make a slurry, then return the strained puree to low heat and whisk in the slurry. Cook 1 minute until slightly thickened. Remove from heat and let cool to warm. Taste and adjust sweetness with a little extra sugar if desired.

Dust the hot beignets generously with powdered sugar using a fine-mesh sieve or shaker. Arrange on a serving platter.

Drizzle the raspberry sauce over the beignets in a zigzag pattern, or serve the sauce on the side for dipping. Serve immediately while beignets are warm so they are crisp outside and pillowy inside.

Leftovers: store cooled beignets in an airtight container at room temperature for up to 24 hours. Recrisp in a 350°F (175°C) oven for 4–6 minutes. Raspberry drizzle will keep refrigerated for up to 3 days.