- 1 tablespoon plus 2 1/2 teaspoons active dry yeast
- 1 cup warm water
- 1 cup all-purpose flour
- 1 1/4 sticks unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 3 1/2 cups bread flour
- Extra flour, for rolling the dough (about 1 cup total)
- 1 gallon fryer oil
- 3/4 cup raspberry jam (preferably seedless), in a pastry bag fitted with a small tip
- Granulated sugar, for garnish
- Vanilla Dipping sauce, for serving, recipe follows
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.
Vanilla Dipping Sauce:
- 2 cups heavy cream
- 2 cups whole milk
- 2 vanilla beans, split and scraped
- 12 egg yolks
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
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.