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Raspberry Beignets with Vanilla Dipping Sauce (Alexandra Guarnaschelli) Recipe

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Raspberry Beignets with Vanilla Dipping Sauce (Alexandra Guarnaschelli)
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Ingredients
20
Count
Nutrition
293
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. In a medium bowl, stir together the yeast and the water. Set aside to proof.
  2. After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. 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.
  4. 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 and allow to proof, 1 hour to 1 hour 30 minutes.
  5. 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 to rest, 20 to 30 minutes, before frying.
  6. 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. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce.
  7. Vanilla Dipping Sauce:
  8. In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
  9. In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.26 Kcal (1228 kJ)
Calories from fat 105.38 Kcal
% Daily Value*
Total Fat 11.71g 18%
Cholesterol 129.06mg 43%
Sodium 141.94mg 6%
Potassium 110.38mg 2%
Total Carbs 39.68g 13%
Sugars 17.32g 69%
Dietary Fiber 0.84g 3%
Protein 7.56g 15%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 1.4mg 8%
Calcium 53.4mg 5%
Amount Per 100 g
Calories 241.17 Kcal (1010 kJ)
Calories from fat 86.66 Kcal
% Daily Value*
Total Fat 9.63g 18%
Cholesterol 106.14mg 43%
Sodium 116.73mg 6%
Potassium 90.77mg 2%
Total Carbs 32.63g 13%
Sugars 14.25g 69%
Dietary Fiber 0.69g 3%
Protein 6.22g 15%
Vitamin C 0.1mg 0%
Iron 1.2mg 8%
Calcium 43.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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