Fruit stuffed beignets!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar frying properties.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is suitable for lactose-intolerant individuals.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia lowers calories while brown sugar adds a richer flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal provides a vegan alternative with binding properties.

Combine lukewarm evaporated milk and tap water in a bowl.

Whisk an egg and add it to the liquid mixture.

Add 2 tablespoons of softened butter to the mixture.

Stir in 1/4 cup of granulated sugar and 4 cups of leveled bread flour.

Add 1/2 teaspoon of salt and make a well in the center for the yeast.

Add 3 teaspoons of quick rise yeast into the well.

Place the mixture into a bread maker on the dough cycle for 1.5 hours.

After the dough rises, place it in an oiled bowl and refrigerate for 3 days.

After 3 days, roll out the dough to about 1/2 inch thick.

Cut the dough into squares using a sharp pastry knife.

Heat oil in a frying pan to 360 degrees.

Fry the beignets for 3 minutes on each side until golden brown.

Remove from oil and let cool slightly before stuffing with compote.

Prepare strawberry compote by cooking 2 pounds of sliced strawberries until it reaches 220 degrees.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens