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1
In a medium bowl, stir together the yeast and the water.
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2
Set aside to proof.
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3
After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
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4
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes.
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5
Add the eggs, with the mixer on low speed, one by one.
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6
When the mix is smooth, add the vanilla and salt.
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7
Stir to blend.
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8
Add the bread flour and mix on low speed until fully incorporated.
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9
Change the electric mixer attachment to a dough hook.
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10
Continue mixing the dough until it becomes a ball.
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11
Then, stir in the yeast mixture until thoroughly incorporated.
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12
Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes.
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13
Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness.
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14
Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying.
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15
Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes.
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16
Remove them from the oil with a slotted spoon.
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17
Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar.
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18
Serve immediately with Vanilla Dipping Sauce.
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19
In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
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20
In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes.
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21
When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend.
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22
Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes.
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23
The sauce should register about 170 degrees F on a thermometer and still be smooth.
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24
Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.
