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Beignets with Strawberries

Recipe for fried beignets with a strawberry topping
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Prep Time 30 minutes
Cook Time 10 minutes
Rising Time 2 hours 15 minutes
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 24
Calories 284 kcal

Equipment

  • pan for deep frying
  • food thermometer that will clip to a pan

Ingredients
  

Beignets
  • ¾ cup warm water (105° to 110°)
  • 1 ¼ teaspoons active dry yeast
  • ⅓ cup granulated sugar
  • ½ cup evaporated milk, room temperature (or whole milk)
  • 1 large egg, lightly beaten and room temperature
  • ¾ teaspoon salt
  • 3 ½ cups all-purpose flour
  • 2 tablespoons vegetable shortening, melted
  • canola or peanut oil for frying
  • powdered sugar for dusting
Strawberry Chambord Sauce
  • 8 ounces fresh strawberries, sliced
  • ⅓ cup Chambord liqueur
  • ¼ cup granulated sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • extra strawberries to garnish the beignets
  • whipped cream

Instructions
 

Beignets
  • In a large mixing bowl, dissolve the yeast and granulated sugar in the warm water. Let the yeast mixture sit for 15 minutes. It will become foamy.
  • Add the milk, egg, and salt. Stir to mix. Then add half of the flour and use a dough hook attachment to mix in the flour. 
  • Add the shortening and the remaining flour and mix just until the dough is smooth.
  • Place the dough into an oiled bowl and cover it with plastic wrap. Place in a warm spot and let the dough rise for 2 hours. It will double in size.
  • After the dough has risen, generously flour a work surface and roll out the dough into a large rectangle about ¼ inch thick. Cut the dough into 3-inch squares.
  • Pour 3-4 inches of oil into a Dutch oven or equivalent pan and heat to 340-350°F.  Drop 2 or 3 beignets into the hot oil and cook for about 30 seconds. Flip the beignets over and cook for another 30 seconds. 
  • Continue cooking and rotating the beignets until they are deep golden brown.  Remove from the oil and sprinkle heavily with powdered sugar.
  • Add sliced strawberries, the strawberry Chambord sauce, and whipped cream. Serve immediately.
Strawberry Chambord Sauce
  • While the dough is rising, make the Chambord sauce.
  • In a saucepan bring to a boil the strawberries, sugar, and liqueur. Simmer for 4 to 5 minutes and break up the strawberries with a fork as the sauce cooks.
  • In a small bowl, dissolve the cornstarch in the water and then whisk it into the strawberry sauce. Stir until the sauce thickens. Set aside to cool.

Notes

A Warm Place for Rising Dough

Preheat the oven to 170°F and then turn it off. Place the dough bowl covered with plastic wrap into the warm oven and close the door.

Mixing the Dough

This beignet recipe can be mixed by hand.

Nutrition

Calories: 284kcalCarbohydrates: 21gProtein: 3gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 9mgSodium: 82mgPotassium: 55mgFiber: 1gSugar: 7gVitamin A: 25IUVitamin C: 6mgCalcium: 20mgIron: 1mg
Keyword Beignets, Beignets with fresh strawberries, Beignets with strawberries, french doughnuts with strawberries, New Orleans dougnuts with fresh strawberries
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