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

Cook Time 4

rising time 2

Total Time 24

Servings Beinets

Calories 302kcal

Author Nicole Crocker

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.

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.

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.

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.