Mini Beignets with Mixed Berry Compote

Beignets with Mixed Berry Compote

This is a very easy recipe to follow and the berry compote is equally as easy.  Yes is does take time to prepare the beignet dough, but it is well worth the wait.  The final product is light and airy with a fluffy texture.  Since these beignets are smaller in size, I could easily eat a lot of them (I actually scarfed down 4 in a matter of minutes).   Also the compote is kind of hard to use as a dip, so I used a spoon and dolloped is onto the beignet.  Delicious!

Recipe: Beignets

Ingredients:

1 envelope active dry yeast
3/4 cup warm water, about 105⁰-110⁰F
1/4 cup granulated sugar
3/4 teaspoon salt
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour, divided
2 tablespoons unsalted butter, softened
2 quarts oil, plus more to oil bowl- I used what I had on hand which was vegetable
Confectioners' sugar

Directions: Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.

Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.

Heat the oil in a medium pot or deep fryer until it registers 350⁰F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the compote.

Recipe: Mixed Fruit Compote

Ingredients:

1 bag of frozen berries
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 tsp. cornstarch

Directions: In a medium saucepan mix bad of frozen fruit, sugar, lemon juice, and cornstarch.  Put on medium flame and start to simmer.  . Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 12-15 minutes. Transfer to a bowl straining through a sieve (to get a smooth consistency) and let come to room temperature.

Mixed berry compote cooking

Compote after straining