Beignets with Raspberry Sauce

In the bowl of your stand mixer fitted with a dough hook attachment, combine water, 1 tablespoon of the sugar and the yeast. Let the yeast rest until foamy, 5 to 10 minutes.

In a large mixing bowl, whisk together flour, remaining sugar and salt.

Into the yeast mixture, mix in the eggs and 2 tablespoons of vegetable oil. Then with the mixer on low, slowly add in the flour and knead until the dough comes together.

Remove the bowl and dough attachment from the mixer, cover the bowl with plastic wrap and place it in the fridge until doubled in size, 1-2 hours.

On a heavily floured surface, roll out the dough until it’s roughly ¼” thick. Make sure to sprinkle the top of the dough with flour before rolling so the dough doesn’t stick to the rolling pin. Using a pizza cutter, cut dough into squares, roughly 2×2 inches or so. They don’t have to be exact.

Pour oil into a large Dutch oven or deep electric skillet (oil should be about 1 ½ inches deep). Heat oil to 350 F. Place a few beignets into the heated oil. Fry on the first side until deep golden brown, about 2-3 minutes and then flip to continue frying the other side. Remove beignets from oil using a spatula or kitchen spider and place on a paper towel lined baking sheet or cooling rack to drain. Dust beignets with powdered sugar. Repeat frying the rest. These are best if served immediately.

For the raspberry sauce: In a small saucepan whisk together jam and water until smooth and heated. Serve immediately with the hot sugar-coated beignets.

Slightly adapted from Cook’s Country New Orleans Style Beignets recipe.