White Chocolate Beignets with Raspberry Coulis

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hr

Servings: 30


  • 1 3/4 cups all-purpose flour (approx.)
  • 1 tbsp granulated sugar
  • 2 tsp rapid-rise instant yeast
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 egg
  • 1/2 cup milk
  • 2 tbsp Filippo Berio Extra Light Olive Oil
  • Filippo Berio Extra Light Olive Oil, for deep-frying (approx. 4 cups)
  • 2 oz white chocolate, melted
  • Raspberry Coulis:
  • 2 cups fresh raspberries
  • 3 tbsp icing sugar
  • 1 tbsp lemon juice


    • In large bowl, whisk together 1 1/2 cups flour, sugar, instant yeast, baking powder, salt and nutmeg. In separate bowl, whisk together egg, milk and 2 tbsp olive oil; stir into flour mixture until dough starts to form.
      Transfer to lightly floured surface; knead for 5 to 7 minutes, adding enough of the remaining flour, 2 tbsp at a time, until dough is smooth and no longer sticky.
    • Transfer to lightly oiled bowl; cover with plastic wrap. Let stand for about 15 minutes or until doubled in volume. On lightly floured surface, roll out dough into 1/2-inch thick rectangle. Cut into 2-inch squares.
    • Fill straight-sided saucepan with enough oil to come 2 inches up side; heat over medium heat until deep-fry thermometer registers 375°F. Deep-fry dough, in batches, for 2 or 3 minutes per side or until golden brown and cooked through. Drain on paper towels; let cool slightly.
    • Transfer to parchment paper–lined tray.
    • Onc cool, drizzle with melted chocolate; let stand until chocolate is set.


    Raspberry Coulis: Meanwhile, in blender or food processor, purée raspberries, sugar and lemon juice until smooth. Press through fine sieve. Drizzle some over beignets or serve coulis on the side.