Irresistible Lemon Beignets with Homemade Strawberry Sauce: A Taste of Spring
As the chill of winter stubbornly lingers, there comes a point each year when my patience wears thin. I yearn for the warmth of the sun, the feeling of sandals on my feet, and the blissful absence of ice scraping from my car windshield. My preferred coping mechanism? A delicious form of denial. I embrace ingredients that sing of summer, even if they’re not quite in peak season yet, and infuse my kitchen with the brightest flavors I can find. It’s a culinary rebellion against the cold, a way to usher in spring on my own terms.
This often means bringing home less-than-perfect berries from the market, transforming them into sauces and baking them into treats as if it were the height of summer. And then there’s lemon – technically a winter fruit, yes, but its vibrant zest and tangy juice instantly evoke sunshine and warmth. I confess, March often sees more lemon-infused recipes from me than any other month. Remember that vanilla lemon layer cake from just last week? My love affair with its bright flavor knows no bounds.
These exquisite lemon beignets are a prime example of my seasonal defiance. Simple, deep-fried dough wouldn’t suffice; they needed to be elevated with fragrant lemon zest, transforming each bite into a burst of citrusy sunshine. And to complete this springtime fantasy, they had to be generously smothered in a luscious homemade strawberry sauce, capturing the essence of fresh berries long before their official arrival.
The Allure of Beignets: A French-Inspired Delight
It was a truly delightful baking session with my dear friend Becky from The Vintage Mixer that brought these golden beauties to life. When she suggested making beignets for our baking date, I was absolutely thrilled. I’d completely fallen for these delicious fried dough confections during the few precious times I’d tasted them, but I had yet to embark on the adventure of making them from scratch myself. There’s something incredibly satisfying about creating a treat you adore in your own kitchen.
For those who haven’t had the immense pleasure, a beignet (pronounced “ben-YAY”) is a type of deep-fried dough, famously associated with New Orleans, though its roots are distinctly French. Think of it as a cousin to the doughnut, but with its own unique charm and character. While many traditional recipes call for a yeast-risen dough, we opted for a variation using choux pastry. This is the same versatile dough used to create elegant éclairs and delightful cream puffs, known for its ability to puff up dramatically when cooked, creating a wonderfully light and airy interior. This particular characteristic makes for an incredibly delicate and satisfying beignet, a stark contrast to some of the denser fried doughs. The golden-brown exterior gives way to a cloud-like center, making each bite an ethereal experience.
Infusing Sunshine: Lemon Zest in Beignets
What sets these beignets apart is the bright infusion of lemon zest directly into the choux pastry dough. The finely grated zest from one whole lemon permeates the dough, lending a subtle yet unmistakable citrus aroma and flavor that dances beautifully with the sweetness of the fried dough. This simple addition elevates the beignet from merely a delicious fried pastry to a truly vibrant and refreshing treat, perfectly counteracting any potential heaviness that might come from frying. It’s that whisper of brightness that makes these feel like a true taste of spring, a little ray of sunshine in every fluffy bite.
The Perfect Complement: Homemade Strawberry Sauce
While beignets dusted simply with powdered sugar are undeniably incredible, our homemade strawberry sauce takes them to an entirely new dimension of deliciousness. There’s a profound satisfaction in creating a sauce from scratch, allowing the natural sweetness and slight tartness of fresh strawberries to shine. This isn’t just any jam; this sauce is simmered with sugar, a touch of balsamic vinegar, and a hint of vanilla extract. The balsamic vinegar might sound unusual, but it’s a secret ingredient that works wonders, deepening the strawberry flavor and adding a sophisticated tang that cuts through the richness of the fried pastry. The vanilla, of course, adds that comforting, aromatic warmth.
The process is simple: sliced strawberries and sugar gently simmer until the sugar dissolves and the fruit softens. Then, the balsamic and vanilla are stirred in, and the mixture continues to cook until it coats the back of a spoon with a delightful, maple syrup-like consistency. You can choose to serve this vibrant sauce warm, allowing it to slightly melt the powdered sugar on the beignets, or chilled, offering a refreshing contrast. Either way, it’s an irresistible pairing, enhancing the lemon notes in the beignets and delivering a burst of fruity goodness with every mouthful.
Our Beignet Baking Adventure and Tips for Success
Becky and I proudly declared our batch of lemon beignets with strawberry sauce a resounding success. The kitchen filled with the comforting aroma of frying dough and sweet berries was pure bliss. I’m slightly embarrassed to confess, both to her and to all of you, that shortly after she departed my house, I proceeded to devour at least half a dozen – possibly even a full dozen – of these delightful pastries on the spot. It seems I should never be left unsupervised with fried pastries; dangerous, yet utterly delicious, things tend to happen!
Making these choux pastry beignets is an enjoyable process, and a few tips can ensure your success:
- Dough Consistency: The choux pastry needs to be worked until it forms a slight film on the bottom of the pan before adding eggs. This dries out the dough slightly, which is crucial for the perfect puff.
- Cooling the Dough: Don’t rush adding the eggs. Allowing the dough to cool slightly in the stand mixer prevents the eggs from scrambling and ensures a smooth, workable consistency.
- Oil Temperature is Key: Maintaining a consistent oil temperature of 365°F (185°C) is vital for golden, puffed beignets that are cooked through without being greasy. Use a deep-fry thermometer and adjust heat as needed.
- Don’t Overcrowd: Fry the beignets in small batches to avoid lowering the oil temperature too much, which can lead to soggy pastries. Give them space to puff and brown evenly.
- Drain Properly: Always drain fried beignets on paper towels immediately after removing them from the oil to absorb excess grease.
- Serve Immediately: Beignets are best enjoyed fresh and warm, dusted generously with powdered sugar and drizzled with the homemade strawberry sauce. Their light, airy texture is at its peak right after frying.
Whether you’re battling the last vestiges of winter or simply craving a sweet, comforting treat that tastes like pure joy, these Lemon Beignets with Strawberry Sauce are your answer. They’re a celebration of fresh flavors, a testament to the simple pleasure of homemade baking, and a guaranteed way to bring a little bit of sunshine into your day.
Lemon Beignets with Strawberry Sauce
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Ingredients
Lemon beignets:
- 1 cup water
- ½ cup unsalted butter (113 grams)
- ¼ teaspoon salt (1 grams)
- ½ tsp granulated sugar (4 grams)
- 1 cup all-purpose flour (125 grams)
- Zest of one lemon
- 4 large eggs
- 4 cups vegetable oil , for frying
- Powdered sugar , for dusting
Strawberry Sauce:
- 2 cups strawberries , sliced (456 grams)
- 1 cup granulated sugar (230 grams)
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla extract
Instructions
For the beignets:
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In a small saucepan, combine the water, butter, and sugar. Bring to a boil, stirring until the butter is completely melted. Remove from heat, add the flour, salt, and lemon zest and stir until combined. Place over medium heat and stir until dough becomes slightly dry and leaves a film on the bottom of the pan.
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Scoop the dough into the bowl of a stand mixer fitted with a paddle attachment and let cool for 5-7 minutes. Beat the mixture on low speed, allowing it to cool some more, for a few minutes. Add the eggs one at a time, beating after each addition. Let the dough rest for 1 hour.
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Pour the oil into a heavy bottomed saucepan and heat over medium high heat to 365°F. Fry the beignets by the tablespoon a few at a time. Cook them for approximately 3 minutes on each side, or until golden and puffed.
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Remove the beignets and let drain on paper towels. Sprinkle with powdered sugar and serve immediately with strawberry sauce, if desired (recipe follows).
For the strawberry sauce:
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Combine the strawberries and sugar in a saucepan over medium heat and stir until sugar is dissolved. Add the balsamic vinegar and vanilla extract. Let the mixture simmer for about 10 minutes, stirring occasionally, until sauce coats the back of a spoon with the consistency of maple syrup. Let cool. Serve warm or cold.
Notes
Recipe adapted from The Martha Stewart Cookbook