Springtime Beignets & Berries Recipe

Springtime Beignets & Berries Recipe
Springtime Beignets & Berries Recipe photo by Taste of Home
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Springtime Beignets & Berries Recipe

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I've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 25 min.

Ingredients

  • 1/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup plus 2 tablespoons warm water (120° to 130°), divided
  • 1/2 cup evaporated milk
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 large egg
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar
  • Berries and whipped topping, optional

Directions

Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended.
Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight.
Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping. Yield: 4 dozen.
Originally published as Springtime Beignets & Berries in Taste of Home April/May 2017

Nutritional Facts

1 beignet: 74 calories, 3g fat (1g saturated fat), 7mg cholesterol, 36mg sodium, 10g carbohydrate (3g sugars, trace fiber), 1g protein.

  • 1/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup plus 2 tablespoons warm water (120° to 130°), divided
  • 1/2 cup evaporated milk
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 large egg
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • Oil for deep-fat frying
  • Confectioners' sugar
  • Berries and whipped topping, optional
  1. Beat butter, sugar, salt and cinnamon until crumbly. Beat in 1/2 cup water and evaporated milk. In another bowl, dissolve yeast in remaining water; add to milk mixture. Beat in egg until blended.
  2. Add 2 cups flour; mix until well blended. Stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover; refrigerate 4 hours or overnight.
  3. Bring dough to room temperature. On a floured surface, roll dough into a 16x12-in. rectangle. Cut into 2-in. squares. In an electric skillet or deep fryer, heat oil to 375°. Drop beignets, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Dust with confectioners' sugar. If desired, serve with assorted berries and whipped topping. Yield: 4 dozen.
Originally published as Springtime Beignets & Berries in Taste of Home April/May 2017

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