Beignets are a type of donut that is popular in New Orleans. These Berry Filled Beignets are filled with berry preserves, deep fried, and tossed with powdered sugar.
Light and puffy, beignets (pronounced ben-yay) are delicious fried pastries you’re going to want serve again and again.
Berry Filled Beignets
Ingredients
¾ C lukewarm water
1- .25oz packet of active dry yeast
½ C evaporated milk
⅓ C sugar
Pinch of kosher salt
1 large egg
1 tsp pure vanilla extract
4 C flour
3 tbsp butter, melted
1 – 6 oz jar of mixed berry preserves
Canola oil for frying
Directions
Using a standing mixer, combine the lukewarm water and yeast and let sit for 5 minutes to allow the yeast to dissolve.
In a medium bowl, lightly whisk evaporated milk, sugar, salt, egg, and vanilla until lightly combined.
Add it to the yeast mixture.
Mix in 2 C of flour and mix with a dough mixer for 2 minutes
Add in the melted butter and mix until the dough is sticky and smooth.
Mix in the remaining flour to make a soft dough.
Place the dough onto a lightly floured cutting board and knead the dough for 2 minutes.
Place the dough into a greased bowl and cover loosely with a clean kitchen towel.
Allow to rise for 2 hours or until doubled in size.
Punch the dough in the bowl.
Roll the dough onto the lightly floured cutting board into about ¼ inch thick.
Cut out 2 ½ inch squares.
Make an indent in the center of each square and fill in with the preserves.
Roll the dough into a ball and make sure the dough covers up the jam.
Preheat a Dutch oven with 3-4 inches of oil.
Once the dough is hot, drop a few balls of dough at a time into the oil.
Make sure to flip the balls of dough after 20 seconds.
Once they are golden brown, remove them and place them onto paper towels.
Toss the beignets into powdered sugar before serving. Best served while still hot.
Berry Filled Beignets
Ingredients
- ¾ C lukewarm water
- 1- .25 oz packet of active dry yeast
- ½ C evaporated milk
- ⅓ C sugar
- Pinch of kosher salt
- 1 large egg
- 1 tsp pure vanilla extract
- 4 C flour
- 3 tbsp butter melted
- 1 – 6 oz jar of mixed berry preserves
- Canola oil for frying
Instructions
- Using a standing mixer, combine the lukewarm water and yeast and let sit for 5 minutes to allow the yeast to dissolve.
- In a medium bowl, lightly whisk evaporated milk, sugar, salt, egg and vanilla until lightly combined.
- Add it to the yeast mixture
- Mix in 2 C of flour and mix with a dough mixer for 2 minutes
- Add in the melted butter and mix until dough is sticky and smooth
- Mix in the remaining flour to make a soft dough
- Place the dough onto a lightly floured cutting board and knead the dough for 2 minutes
- Place the dough into a greased bowl and cover loosely with a clean kitchen town
- Allow to rise for 2 hours or until doubled in size
- Punch the dough in the bowl
- Roll the dough onto the lightly floured cutting board into about ¼ inch thick
- Cut out 2 ½ in squares
- Make a indent in the center of each square and fill in with the preserves
- Roll the dough into a ball and make sure the dough covers up the jam
- Preheat a dutch oven with 3-4 inches of oil
- Once the dough is hot, drop in a few balls of dough at a time into the oil
- Make sure to flip the balls of dough after 20 seconds.
- Once they are a golden brown, remove and place onto paper towels
- Toss the beignets into powdered sugar before serving.