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Strawberry Rhubarb Beignets

Sweet Strawberry Rhubarb Beignets for a Cozy Treat

These Strawberry Rhubarb Beignets are an indulgent treat combining sweet strawberries and tangy rhubarb, perfect for breakfast or dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings: 12 beignets
Course: Desserts
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 packet Active Dry Yeast Ensure it's fresh for the best rise.
  • 1 cup Whole Milk (warm) Activates yeast and adds moisture.
  • 1/4 cup Warm Water Helps create a smooth dough texture.
  • 2 Egg Whites Provide structure and lighten the dough.
  • 2 cups Vegetable Oil Keeps the dough moist.
  • 3 cups All-Purpose Flour
  • 1 teaspoon Kosher Salt Balances sweetness.
  • 1/4 cup Granulated Sugar Sweetens the dough.
For Frying
  • 2 cups Vegetable Oil (for frying) Heat to 350°F for perfect crispiness.
For the Filling
  • 2 cups Fresh Strawberries (diced) Choose ripe berries for the best taste.
  • 1 cup Fresh Rhubarb (diced) Brings a delightful tartness.
  • 1/4 cup Demerara Sugar
  • 1 teaspoon Lemon Zest Brightens the flavors.
  • 1 teaspoon Vanilla Extract Enhances the filling's flavor.
For Dusting
  • 1 cup Powdered Sugar (for dusting) Use a sieve for even distribution.

Equipment

  • Stand Mixer
  • Saucepan
  • Deep fryer or large heavy pot
  • slotted spoon
  • Paper Towels
  • Rolling Pin
  • Knife or pizza cutter
  • sieve

Method
 

Step-by-Step Instructions
  1. In a stand mixer, combine all-purpose flour, granulated sugar, kosher salt, and active dry yeast. Mix on low speed until distributed.
  2. With the mixer running, gradually add warm milk, warm water, and egg whites. Mix for about 5 minutes until smooth.
  3. Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1 hour.
  4. In a saucepan, combine diced strawberries, diced rhubarb, and granulated sugar. Cook over low heat for 15-20 minutes.
  5. Once the dough has risen, roll it out onto a floured surface to about 1/2-inch thick and cut into rectangles.
  6. Place filling into the center of each rectangle, fold the dough over, and pinch the edges to seal.
  7. Let the filled beignets rise again for 15-20 minutes on a floured baking sheet.
  8. Heat vegetable oil to 350°F and fry the beignets for about 2-3 minutes on each side.
  9. Once golden brown, drain on paper towels and dust generously with powdered sugar.

Nutrition

Serving: 1beignetCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1gCholesterol: 15mgSodium: 100mgPotassium: 110mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Allow both rises sufficient time for optimal fluffiness. Use fresh yeast for the best results.

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