Enjoy a taste of the Big Easy with our Raspberry Beignets! These airy puffs dusted with powdered sugar are the perfect dessert to follow a hearty meal.
Raspberry Beignets
Makes about 30
Ingredients
- 1 cup raspberry wheat beer*
- ½ cup freeze-dried raspberries
- 1¼ cups confectioners’ sugar
- 6 tablespoons warm water (105° to 110°)
- 1½ teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- ¾ teaspoon kosher salt
- ⅛ teaspoon baking soda
- ¼ cup whole buttermilk, room temperature
- 2 tablespoons unsalted butter, softened
- 1 large egg, lightly beaten
- Vegetable oil, for frying
Instructions
- In a small stainless steel saucepan, bring beer to a boil over medium heat; cook until reduced to ½ cup, about 10 minutes. Carefully pour into a heatproof measuring cup. Let cool completely.
- In the work bowl of a food processor, pulse freeze-dried raspberries until powdered. Transfer to a medium bowl, and whisk in confectioners’ sugar until well combined.
- In a small bowl, stir together 6 tablespoons warm water and yeast. Let stand until foamy, 5 to 10 minutes.
- In the bowl of a stand mixer, stir together flour, granulated sugar, salt, and baking soda by hand. Add beer reduction, yeast mixture, buttermilk, butter, and egg; using the paddle attachment, beat at low speed just until a dough forms.
- Switch to the dough hook attachment, and beat at low speed until dough is smooth and elastic, about 5 minutes. (Dough should stick to bottom of bowl but not sides.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a sharp knife, cut dough into 2-inch squares. Do not reroll dough.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Fry dough squares in batches until golden brown, 2 to 3 minutes per side. Carefully remove from oil, and let drain on paper towels. Dust beignets with raspberry sugar mixture.
Notes
*We used Abita Brewing Purple Haze Raspberry Lager.
