Strawberry Beignets

Strawberry Beignets
Write a review
  1. 1 3/4 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1/2 cup sparkling water
  4. 1/2 cup milk
  5. 2 teaspoons instant yeast
  6. 2 large egg yolks
  7. 3 tablespoons melted butter
  8. 1 teaspoon vanilla extract
  9. 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  10. 1 quart oil such as corn or peanut
  11. 2 large egg whites (no traces of yolks)
  12. 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
  13. 1 container (16 ounces) strawberries
  14. Wooden skewers
  15. 1/2 cup Imperial Sugar Confectioners Powdered Sugar
  1. Sift together flour and salt and set aside.
  2. Combine water and milk in a cup and heat for 1 minute in a microwave oven. Pour in a bowl large enough to hold all ingredients (or in a stand mixer mixing bowl).
  3. Add yeast, yolks, melted butter, vanilla extract and first listed sugar. Using a very firm whisk (or machine whisk) mix until well combined.
  4. Add sifted flour and mix until very smooth and no lumps remain. The consistency will be thicker and stiffer than pancake batter. Cover with plastic food wrap and place in a warm area for 1 hour.
  5. Wash and then remove stems from strawberries. Place on paper towels and set aside.
  6. Heat and keep oil between 350°F and 365°F.
  7. When oil has nearly reached its temperature whisk egg whites and remaining sugar to soft peaks.
  8. Fold into above batter until combined.
  9. Stick a skewer sideways into the strawberries (sticking them in the top area where the stem was will not provide enough strength for the strawberries to hold onto the skewer).
  10. Dip and swirl into beignet batter until evenly coated. Place into oil about 2-3 strawberries at a time. They will float and holding them below oil is a good idea for even browning.
  11. When golden and cooked for about 2-3 minutes remove from oil and place on paper towels. Dust generously with powdered sugar and serve.