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Raspberry Beignet

Relish fruit perfection with Andros Professional Raspberry Fillings in every piece, embraced by a brioche dough made from AP flour, salt, sugar, eggs, milk, and cubed butter. Dust with powdered sugar for a divine finish.

Ingredients

1oz. ANDROS Professional Raspberry Filling (per piece)

BRIOCHE DOUGH

8 cups AP flour
3.5 tsp. Salt (kosher)
3/4 cup Sugar
1 tbsp. Instant yeast
7 Eggs (extra large)
3 1/2oz.Milk
14 oz. Butter (cubed)
Powdered sugar

Instructions

BRIOCHE DOUGH

Make sure all ingredients are cold.
Mix all ingredients except butter in the mixing bowl with a dough hook.
When the dough no longer sticks on the bowl’s side, add the butter in slowly to incorporate and mix until well combined.
Keep in the refrigerator (35˚F – 45˚F) overnight.
Divide the dough into 50g/2oz. pieces.
Let proof for 60 minutes at 86˚F.
Fry at 350˚F until brown color.