Vanilla Beignet Bites with Vanilla-Lemon Raspberry Jam

Vanilla Beignet Bites with Vanilla-Lemon Raspberry Jam

Ingredients

Vanilla Beignet Bites

Vanilla Powdered Sugar

Vanilla-Lemon Raspberry Jam

Directions

Vanilla Beignet Bites

In a small bowl, combine warm water, yeast and 1 teaspoon of sugar; set aside to activate yeast. In a medium bowl, add butter, half-and-half and vanilla extract; stir and set aside. In a small bowl whisk eggs; set aside.

In a bowl of a free standing electric mixer, add flour, sugar, salt and cardamom. Place bowl on mixer stand which has been fitted with a dough hook. Turn mixer on low speed and combine dry ingredients.

Turn mixer to medium speed then add activated yeast mixture. Add half-and-half mixture, then add the whisked eggs. Mix until well combined, scraping the sides of the bowl when necessary. Dough will be slightly sticky.

Place dough on a lightly floured surface and knead, about 2-3 minutes; adding additional flour only when needed.

Lightly coat a large bowl with cooking spray and place dough into the bowl. Cover with plastic wrap and keep warm until dough has doubled in size, about 2 hours. After dough has risen, place on a lightly floured surface and gently knead. Roll dough into a rectangle, about 1/4-inch thick. With a pizza cutter, cut dough into small rectangles, about 1×1/2 inch pieces.

Heat oil to 375 degrees F; carefully place dough in hot oil and fry until golden brown, about 45-60 seconds. Turn beignets so both sides are golden brown. Remove from oil and drain on paper towels; dust with Vanilla Powdered Sugar while bites are still warm. Dip Vanilla Beignet Bites in Nielsen-Massey’s signature Vanilla-Lemon Raspberry Jam.

Yields 6 dozen.

Vanilla Powdered Sugar

In a small bowl, combine powdered sugar and vanilla powder.

Yields 1/2 cup of sugar.

Vanilla-Lemon Raspberry Jam

In a small bowl, add jam, vanilla and lemon extracts. Whisk until jam is smooth and serve with warm Vanilla Beignet Bites. Vanilla-Lemon Raspberry Jam can be refrigerated and also served with whole grain toast, English muffins or scones.

Yields 1 cup of jam.

Vanilla Beignet Bites

Vanilla Powdered Sugar

Vanilla-Lemon Raspberry Jam

Directions

Vanilla Beignet Bites

In a small bowl, combine warm water, yeast and 1 teaspoon of sugar; set aside to activate yeast. In a medium bowl, add butter, half-and-half and vanilla extract; stir and set aside. In a small bowl whisk eggs; set aside.

In a bowl of a free standing electric mixer, add flour, sugar, salt and cardamom. Place bowl on mixer stand which has been fitted with a dough hook. Turn mixer on low speed and combine dry ingredients.

Turn mixer to medium speed then add activated yeast mixture. Add half-and-half mixture, then add the whisked eggs. Mix until well combined, scraping the sides of the bowl when necessary. Dough will be slightly sticky.

Place dough on a lightly floured surface and knead, about 2-3 minutes; adding additional flour only when needed.

Lightly coat a large bowl with cooking spray and place dough into the bowl. Cover with plastic wrap and keep warm until dough has doubled in size, about 2 hours. After dough has risen, place on a lightly floured surface and gently knead. Roll dough into a rectangle, about 0.6-centimeter thick. With a pizza cutter, cut dough into small rectangles, about 3×1 cm pieces.

Heat oil to 190 degrees C; carefully place dough in hot oil and fry until golden brown, about 45-60 seconds. Turn beignets so both sides are golden brown. Remove from oil and drain on paper towels; dust with Vanilla Powdered Sugar while bites are still warm. Dip Vanilla Beignet Bites in Nielsen-Massey’s signature Vanilla-Lemon Raspberry Jam.

Yields 6 dozen.

Vanilla Powdered Sugar

In a small bowl, combine powdered sugar and vanilla powder.

Yields 100g of sugar.

Vanilla-Lemon Raspberry Jam

In a small bowl, add jam, vanilla and lemon extracts. Whisk until jam is smooth and serve with warm Vanilla Beignet Bites. Vanilla-Lemon Raspberry Jam can be refrigerated and also served with whole grain toast, English muffins or scones.

Yields 240 ml of jam.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    10 mincook

  • Nielsen-Massey yield icon

    4-6servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Powder 2.5oz

Madagascar Bourbon Pure Vanilla Powder

Pure Lemon Extract 4oz

Pure Lemon Extract