Raspberry Beignets

As I’m writing this post I’m reminded of the Prince song “Raspberry Beret“.

Remember that?? Oh…how I love the ’80’s.



These were made with love with Country Crock butter
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and my sister’s eggs. Yes, my sister has chickens.

She’s an outdoorsy, animal loving girl.


These beignets are filled with a cream cheese/raspberry mixture, very close to a donut, and sprinkled with powdered sugar and drizzled with melted chocolate.



Here’s your printable-

Raspberry Beignets


  • 8 oz. block cream cheese, at room temperature
  • 1/2 pint fresh raspberries
  • 1/2 cup sugar
  • 1 packet active dry yeast
  • 1/2 cup warm water
  • 1 cup evaporated milk
  • 1 stick Country Crock Butter
  • 1/4 cup granulated sugar
  • 1 egg, whisked
  • 4 cups all purpose flour
  • Canola oil, for frying
  • Powdered sugar
  • Dark chocolate, melted
  • Fresh raspberries, for garnishing


  • Combine the cream cheese, raspberries and sugar in a stand mixer on low until combined; transfer to a bowl, cover and refrigerate.
  • Dissolve the yeast in warm water in the bowl of a stand mixer.
  • Add milk, butter, sugar and egg; mix on low until combined.
  • Add flour, 2 cups at a time, mixing on low until completely incorporated.
  • Cover with plastic wrap and let rise for 3-4 hours, until doubled in size.
  • Punch dough down and roll into a large rectangle (about 16x12) and cut into 2" squares.
  • Place a tbsp of raspberry filling in the middle of each square and fold up, pinching edges together to seal.
  • Heat oil to 375 degrees and fry in batches, transferring to a paper towel lined plate.
  • Drizzle with chocolate and sprinkle with powdered sugar.
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This Post Has 5 Comments

    1. Shea

      Thanks so much, Kris!

  1. Sammie

    These beignets looks soo pretty and sound delicious. I’ve never eaten a beignet – I know, too sad – so I shall have to make these! Sammie http://www.feastingisfun.com

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