Raspberry Beignets With Vanilla Dipping Sauce Food

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.

BEIGNETS WITH RASPBERRY SAUCE

Steps:

• For the beignets: Whisk together the flour, sugar, salt and yeast in a large bowl until completely combined.
• Whisk together the milk, water and egg in the bowl of a stand mixer until well combined. Add the dry ingredients. Fit the mixer with a dough hook and mix on low speed until a soft and sticky dough has formed, about 2 minutes. Add the shortening and mix on medium speed until the dough is smooth and starts to climb up the hook, about 8 minutes.
• Lightly oil a large bowl. Remove the dough from the mixing bowl, gently shape into a ball and place seam-side down in the bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours, depending on the temperature of the room.
• For the raspberry syrup: Meanwhile, combine the raspberries, sugar, lemon juice and 3/4 cup water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Strain the mixture through a mesh strainer, pressing down on the berries with a rubber spatula to extract all the juice. Pour the mixture back into the saucepan and simmer over medium heat until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature before using.
• When the dough is ready, turn it out onto a floured work surface. Flour your hands and gently press the dough into a rectangle. Lightly flour the surface of the dough and a rolling pin, then roll the dough into an 8-by-10-inch rectangle. Using a floured bench scraper or chef's knife, cut the dough into twenty 2-inch squares. Let the squares rest for 10 minutes.
• Meanwhile, pour enough oil into a large Dutch oven to come 2 inches up the sides. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 360 degrees F.
• Working in batches, fry the dough squares, turning once and adjusting the heat to maintain temperature, until golden brown, about 2 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain.
• Pile the beignets on a serving platter, dust with the confectioners' sugar, and drizzle with some raspberry syrup. Serve warm with the extra syrup on the side.

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.

FRESH RASPBERRY SAUCE

Steps:

• Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. Remove from heat and press sauce through a fine-mesh strainer to remove seeds. Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.