The Little Owl's Raspberry Beignets

By Chef and Owner Joey Campanaro

1st make this yeast dough with the following recipe. Then take 2 pints of raspberries and coat them with sugar. Wait until the berries macerate. When they become juicy, you will use this mixture to fill the donuts.

Yeast dough:

• 3 cups warm water
• 4 tbsp. molasses
• 4.5 oz fresh yeast
• 3 tsp. olive oil
• 8 cups all purpose flour

After you have made the dough, allow it to rise in a warm humid area of your kitchen. Make sure to keep the dough covered in moist towels or plastic wrap, so it doesn’t dry out. The dough will double in size with 30 minutes. After the dough rises, cut it into workable ¼’s, on a floured clean surface, using a rolling pin, gently work the dough down to 1ins. think. At this point you will place a spoon of the raspberry mixture evenly spaced on the ½ of the rolled dough. Fold the other half over the side that has the berry mix. With you fingers, push down to secure both layers of dough with out pushing down where the berry mix is. Then using a round cutter cut out the individual beignets and then pinch all sides of the dough around it to seal it. Rest the beignets on a floured surface and heat up your canola oil to 350 degrees. Deep fry until golden brown, sprinkle with powdered sugar and serve with nutella.

Yields approx. 24 beignets

**Tip: do not over crowd the frying oil with beignets. Make sure there is plenty of space in the oil for the entire surface of the beignets to cook evenly.

Brachetto is my wine of choice to serve with dessert.

Phone:(212)-741-4695
Address: 90 Bedford St., corner of Bedford & Grove Sts.