Preparation Steps
- Raspberry Sauce:- In a saucepan, add the frozen raspberries and powdered sugar.
- Bring to a simmer and cook for about 3-4 minutes.
- Gently mash the raspberries with the back of a spatula while they cook.
- After 4 minutes, remove from heat and add the raspberry jam.
You could puree this mixture before serving, but I prefer it chunky.
- Chocolate Sauce:- In a saucepan, add the chocolate chips and cream.
- Allow the chocolate chips to melt, stirring occasionally.
- Remove from heat once chips have melted and add the golden syrup.
- Beignets:- Heat the 1% milk in a saucepan.
- Once it starts to simmer, remove pan from heat and add the buttermilk.
- Pour milk into a standing mixer.
- To the milk, whisk in the yeast and sugar.
Let sit until foamy, approximately 5 minutes.
- In a separate bowl, mix the flours, baking soda and salt.
- Turn the mixer on low speed and slowly add the flour mixture until just incorporated and dough is in the shape of a ball and is slightly sticky.
- Cover the standing mixer bowl with saran wrap and let sit in a warm, draft-free location for about an hour.
- After an hour, lightly flour your work surface and pour out your dough.
- Using as little flour as possible, fold the dough over in half and tuck in the edges to make a ball.
- Flatten the ball and with a floured rolling pin.
- Roll the ball out into a circle until the circle is about an inch thick.
- Using a knife or other sharp object cut the dough into any shape you want.
I find that cutting the dough into long and thick logs makes the beignets good for dipping.
- Let sit for a few minutes.
- In the meantime, pour canola oil into a Dutch oven until the oil is about 2-3 inches deep.
- Heat oil to 375 degrees.
- Once oil is hot, drop in the dough 4-5 at a time and turn frequently.
- Allow to fry for 2-3 minutes, or until a lovely golden dark brown.
- Transfer the beignets to a drain on a paper towel lined plate.
- Add some powdered sugar to the brown paper bag and drop in 3-4 beignets.
- Close the bag and shake until the beignets are completely covered in powdered sugar.
- Serve warm with the dipping sauces.