Strawberry Beignets {with Vanilla Dipping Sauce}

What’s on your Easter Brunch menu this year? Strawberry Beignets {with Vanilla Dipping Sauce} would make the perfect addition to your brunch spread! I’ve been working really hard to start getting into Summer shape and my son went and did this!  They might be one of the most delicious things I’ve ever tasted though so it was worth the cheat!

Grammy always used to make Paczki with prune filling when I was little. It was one of her favorite treats and I always looked forward to when she would make them.  She would definitely have approved of these Beignets that my son made. She would have been so proud.  She took so much pride in her cooking and loved that her great cooking skills rubbed off on her great-grandson.

The dough for these Beignets was light, fluffy and tender.  The homemade Strawberry filling and Vanilla Dipping Sauce put them over the top.  I’m hoping that I can get him to make another batch for our Easter Brunch!

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Strawberry Beignets {with Vanilla Dipping Sauce}

Strawberry Beignets {with Vanilla Dipping Sauce} would make the perfect addition to your brunch spread! 

Course Dessert

Cuisine French

Keyword strawberry,vanilla custard,donut,beignet

Prep Time 20 minutes minutes

Cook Time 4 minutes minutes

rising time 2 hours hours

Total Time 24 minutes minutes

Servings 24 Beinets

Calories 302kcal

Author Nicole Crocker

Ingredients

• 1 Tablespoon + 2 1/2 teaspoons Active dry yeast
• 1 Cup Warm water
• 1 Cup All-purpose flour
• 1 1/4 Sticks Unsalted butter at room temperature
• 2/3 Cup Granulated sugar
• 3 Large Eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Kosher salt
• 3 1/2 Cups Bread flour
• Extra flour for rolling the dough (about 1 cup total)
• 1 Gallon Vegetable oil
• Granulated sugar for dusting

Vanilla Dipping Sauce:

• 1 Cup Heavy cream
• 1 Cup Whole milk
• 1 Vanilla beans ,split and scraped
• 6 Large Egg yolks
• 1/2 Cup Granulated sugar
• 1/2 Tablespoon Vanilla extract

For the Strawberry filling

• 2 Cups Strawberries ,pureed in blender or food processor
• 2 Cups Sugar
• 2 Tablespoons Cornstarch

Instructions

For the Beignets

• In a medium bowl, stir the yeast and water together. Set aside to allow the yeast to proof.
• After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar for 8 to 10 minutes. Add the eggs, with the mixer on low speed, one at a time. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated.
• Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic. Let it rise for 1 hour to 1 and a half hours.
• Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet. Cover them with a dish towel and let them rest, 20 to 30 minutes, before frying.
• Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. (If they seem to be browning too quickly reduce heat slightly.) Remove them from the oil with a slotted spoon. Roll them in the granulated sugar to coat and set aside.

For the Strawberry filling

• Bring all ingredients to a boil in a small heavy sauce pan, stirring constantly.
• Boil 2 minutes to thicken, stirring constantly.
• Pour into bowl and cool completely.

Fill your Beignets

• Place strawberry filling in a pastry bag fitted with a long pastry tip.
• Insert the tip into the side of your beignet to make a hold and squeeze to fill. Repeat with all of your Beignets.

For the Vanilla dipping sauce

• In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
• In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, about 3 to 5 minutes. When the milk/cream simmers, pour it slowly over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl. Stir in the vanilla and allow to cool slightly before refrigerating.

Nutrition

Serving: 1beignet | Calories: 302kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 118mg | Potassium: 82mg | Sugar: 27g | Vitamin A: 405IU | Vitamin C: 7.1mg | Calcium: 34mg | Iron: 0.7mg

Recipe adapted from Food Network.

These Strawberry Beignets are definitely a special day treat. They would be perfect for Easter or Mother’s Day Brunch.  I know this mom would love to wake up to a plate of these on Mother’s Day!

Here are some more of my favorite breakfast treats for you to try. Just click on the picture for the recipe.