Beignets With Raspberry Dipping Sauce Food

BEIGNETS WITH RASPBERRY SAUCE

Steps:

• In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve leaving behind solids. Set aside.
• In a large pot over medium-high heat, add the oil and bring to 375 degrees F.
• When the oil has reached temperature, remove biscuits from package and roll each biscuit into a ball. Carefully add dough to pot, frying in batches. Fry for about 4 minutes or until golden brown. Using a slotted spoon, remove beignets to a plate lined with a paper towel.
• Dust with powdered sugar. Serve immediately with raspberry sauce.

BEIGNETS WITH RASPBERRY DIPPING SAUCE

Steps:

• RASPBERRY DIPPING SAUCE: In a small saucepan simmer raspberries, sugar vanilla extract, and water until sugar is dissolved. Pour raspberry mixture into a blender and puree until smooth. Pour mixture into a fine sieve to remove seeds; allow the mixture to cool.
• BEIGNETS: In a large bowl, whisk together water, sugar, and yeast; let sit for 10 minutes.
• In another bowl, whisk eggs and evaporated milk together. Whisk the egg mixture into the yeast mixture.
• In a separate bowl, measure out the bread flour and salt. Add 3 cups of the flour to the yeast mixture, using a wooden spoon, stir to combine. Add the shortening and continue to stir while adding the remaining flour 1 cup at a time.
• Remove dough from the bowl, place it onto a lightly floured surface, and knead until smooth. Spray a large bowl with nonstick spray. Put the dough into the bowl and cover it with plastic wrap or a tea towel. Allow it to rise in a warm place for at least 2 hours.
• Preheat the oil in a deep fryer to 350 degrees.
• Add the confectioners' sugar to a large paper bag; set aside.
• Roll the dough out to about 1/4-inch thickness. Using a pizza cutter, cut the dough into 2-inch squares.
• Deep-fry squares, flipping them constantly until they become a golden color. After the beignets are fried, drain them on paper towels for a few seconds, and then toss them into the bag of confectioners' sugar. Hold the bag closed, gently shaking it to coat the beignets evenly.
• Serve warm with raspberry dipping sauce.

RASPBERRY BEIGNETS WITH VANILLA DIPPING SAUCE

Steps:

• In a medium bowl, stir together the yeast and the water. Set aside 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, 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.
• 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.
• 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.
• 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.
• 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, 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.