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Raspberry Jam-Filled Beignets
Created by: Howcan Team
Ingredients
- 1 cup lukewarm water
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 2 large eggs
- 1/2 cup evaporated milk
- 4 cups all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 1/2 cups raspberry jam
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a large mixing bowl, dissolve 1/4 cup of sugar in 1 cup of lukewarm water. Sprinkle the yeast over the water and let it sit for 5 minutes until it becomes frothy.
- Add the eggs and evaporated milk to the yeast mixture and gently stir to combine.
- In a separate bowl, sift together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring until a sticky dough forms.
- Add the softened butter and vanilla extract to the dough, and continue to mix until well combined. The dough will be sticky and soft.
- Transfer the dough to a lightly floured surface and knead for 2-3 minutes until smooth. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness. Use a round cutter or a glass to cut the dough into circles.
- Place a spoonful of raspberry jam in the center of half of the dough circles. Brush the edges of the jam-filled circles with water and place another dough circle on top, pressing the edges to seal the beignets.
- In a large, deep pot, heat vegetable oil to 360°F (180°C). Carefully drop the filled beignets into the hot oil and fry for 2-3 minutes on each side, or until golden brown and puffed up.
- Remove the beignets from the oil and drain on a paper towel-lined plate. Dust with powdered sugar before serving.
- Enjoy the raspberry jam-filled beignets warm with a cup of coffee or tea.
The history of beignets filled with raspberry jam dates back to the French Quarter in New Orleans, where these delightful pastries have been a beloved treat for generations. The fluffy, deep-fried dough is a staple of Creole cuisine, and when filled with sweet, tangy raspberry jam, they become an irresistible indulgence. Renowned chefs in New Orleans, such as Emeril Lagasse and John Besh, have put their own spin on this classic dessert, making it a must-try for visitors to the city. Today, the best versions of these delectable treats can be found in quaint cafes and bakeries throughout the French Quarter, where the perfect balance of crispy, golden dough and luscious raspberry filling is a testament to the artistry of the pastry chef. Whether enjoyed with a dusting of powdered sugar or a dollop of whipped cream, beignets filled with raspberry jam are a delightful taste of New Orleans' culinary heritage.
50 min
12
220 calories
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