Raspberry Beignets

Ingredients

• 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

Instructions

• 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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