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A hand is picking up a raspberry filled beignet.

Easy New Orleans Beignets

Sea Salt Savorings
Deep fried, pillowy raspberry filled beignets topped with lots of powdered sugar will transport you right to New Orleans!
5 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Rise time 2 hours
Course Breakfast, brunch, Dessert
Cuisine American, Cajun, Creole
Servings 10

Equipment

  • Stand mixer with dough hook
  • Rolling pin
  • Pizza roller or sharp knife
  • Dutch oven or heavy bottom pot
  • Slotted spoon
  • Piping bag with small tip
  • Thermometer
  • Large bowl

Ingredients
  

  • 1 1/4 cup evaporated milk
  • 1 package of active dry yeast
  • 1 tbsp sugar
  • 1 large egg whisked
  • 2 tbsp vegetable oil
  • 1/2 cup sugar
  • 4 1/2 cups all purpose flour
  • pinch of salt
  • 1 jar of seedledd raspberry jam
  • powdered sugar
  • oil for frying vegetable/cottonseed/ or canola oil

Instructions
 

  • Activate the yeast. Heat the evaporated milk in the microwave for 30 seconds. Test the tempurature with a thermometer. The milk should be 115 degrees. Pour the milk into the stand mixer bowl, then add the yeast and sugar. Allow the yeast to activate for ten minutes.
  • Add the rest of the ingredients. Once the yeast mixture is foamy and activated, add the flour, whisked egg, sugar, vegetable oil, and a pinch of salt.
  • Mix the ingredients to form the dough. Attach the dough hook to the stand mixer. Mix the dough on the low setting until everything is incorporated. Set the mixer on medium speed and mix until the dough climbs up the dough hook and forms a ball. The dough should not stick to the bowl. Do not over mix the dough or the beignets will be tough and flat.
  • Let the dough rest and rise. Lightly oil a large bowl. Dump the dough into the bowl, then shape the dough into a ball while turning it to oil each side. Cover the bowl with a damp kitchen towel and place in a warm draft free area. Allow the dough to double in size, between 1-2 hours.
  • Heat the oil. About 15 minutes before you fry the beignets, prepare the oil. In a dutch oven, pour your selected deep frying oil 3 inches deep. Heat the oil over medium heat until the tempurature has reached 350 degrees.
  • Cut and fry the beignets. Once the dough has risen, dump the beignet dough on a lightly floured flat surface. Using a rolling pin, roll the dough out to 1/2 - 1 inch thickness. Use a pizza roller or sharp knife to cut 2X2 inch squares in the dough. Grab an ugly, mishaped edge piece and use it as the tester to see how it fries. Fry the beignets on each side for 1-3 minutes, or until golden brown. Fry 3-4 beignets at a time, being sure to not overcrowd the pot. Remove the cooked beignets and place them on a paper towel lined plate to help absorb the excess oil.
  • Stuff the beignets. Spoon the seedless raspberry jam into a piping bag with a small tip. Use your pinky finger to make a hole in the side of your beignets. Place the tip into the hole and fill the beignets with 1-2 tablespoons of jam.
  • Load them with sugar and serve. Sprinkle a bunch of powdered sugar on the beignets. Serve them while their hot with lots of napkins and a coffee au lait. Mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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