Baked Berry-Stuffed Beignets Recipe

Indulge in a healthier version of the classic beignet with these delicious, baked berry-stuffed beignets. Perfect for a brunch or a sweet snack, these beignets are filled with a luscious berry sauce, offering a burst of flavor in every bite.

Ingredients:

For the Dough:

1 cup warm water (about 110°F)
1 tablespoon active dry yeast
3 tablespoons honey or maple syrup
3 ½ cups whole wheat flour (or a gluten-free alternative)
½ teaspoon salt
1 large egg
2 tablespoons unsalted butter, melted

For the Berry Filling:

2 cups mixed berries (such as blueberries, raspberries, and chopped strawberries)
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
1 tablespoon cornstarch mixed with 2 tablespoons cold water

For Dusting:

Powdered sugar substitute (optional)

Instructions:

1. Prepare the Dough:

In a large bowl, dissolve the yeast in warm water with one tablespoon of honey or maple syrup. Let it sit until foamy, about 5 minutes.
Add the remaining honey or syrup, melted butter, salt, and egg to the yeast mixture and mix well.
Gradually add flour, mixing until a soft dough forms.
Knead the dough on a floured surface until smooth and elastic, about 8 minutes.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.

2. Make the Berry Filling:

In a small saucepan over medium heat, combine the berries, honey or maple syrup, and vanilla.
Cook until the berries break down and release their juices, about 10 minutes.
Stir in the cornstarch mixture and boil for 1-2 minutes until the sauce thickens.
Remove from heat and let cool.

3. Assemble the Beignets:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and roll out on a floured surface to about ¼ inch thickness.
Cut into 3-inch squares and place a spoonful of berry filling in the center of each square.
Fold the dough over to form a triangle or a rectangle, pressing the edges to seal.
Place the stuffed beignets on the prepared baking sheet and let them rise for an additional 20 minutes.

4. Bake:

Bake in the preheated oven for 15-18 minutes, or until they are golden brown and puffed up.
Let cool slightly and dust with powdered sugar substitute if desired.

Nutritional Benefits:

• Whole Grains: Using whole wheat flour increases the fiber content, which helps in maintaining a healthy digestive system and providing a feeling of fullness.
• Berries: Berries are a superfood, high in antioxidants, vitamins, and minerals that help fight inflammation and provide immune support.
• Natural Sweeteners: Opting for honey or maple syrup instead of refined sugars offers more nutrients and may result in a lower glycemic index, which is better for blood sugar control.

Estimated Nutritional Facts per Beignet:

• Calories: 180 kcal
• Total Fat: 3 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 100 mg
• Total Carbohydrates: 34 g
  • Dietary Fiber: 4 g
  • Sugars: 9 g (includes natural sugars from berries and added honey/maple syrup)
• Protein: 5 g

Key Nutritional Benefits:

• Fiber: The whole wheat flour and berries contribute to the fiber content, aiding digestion and promoting satiety.
• Antioxidants: Berries are rich in antioxidants, which help protect the body against free radical damage.
• Vitamins and Minerals: Berries provide vitamins C and K, manganese, and other essential micronutrients beneficial for overall health.

Notes:

1. Calorie Count: The calories primarily come from the whole wheat flour and natural sweeteners.
2. Proteins: Moderate protein content, mainly from the whole wheat flour and eggs.
3. Fats: Relatively low in fats, with only a small amount from the butter and eggs.
4. Sugars: The total sugars vary depending on the amount of honey or maple syrup used and the natural sugars present in the berries.

These nutritional estimates provide a general guideline. For more precise calculations, especially important for specific health conditions or dietary needs, using a detailed nutritional calculator or consulting a dietitian would be beneficial, particularly if you make substitutions or changes to the ingredient quantities.