Strawberry Beignets {with Vanilla Dipping Sauce}
Strawberry Beignets {with Vanilla Dipping Sauce} would make the perfect addition to your brunch spread!
Servings 24 Beinets
Calories 302kcal
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