Warm Fig Beignets Recipe

Make the Dough

In a bowl, whisk together flour, sugar, yeast, and salt. In a saucepan, heat milk and butter until warm, then add to the dry ingredients. Mix in the egg and knead until smooth. Cover and let rise for 1 hour.

Prepare the Filling

In a bowl, mix goat cheese, chopped figs, and honey until well combined. Set aside.

Shape the Beignets

Once the dough has risen, roll it out on a floured surface to about 1/4 inch thickness. Cut into squares, place a spoonful of filling in the center, and fold over the edges to seal.

Make the Sauce

In a saucepan, combine ruby port and sugar. Bring to a boil and then reduce heat, simmering until thickened (about 15 minutes). Set aside to cool.

Fry the Beignets

Heat vegetable oil in a deep pot to 350°F (175°C). Fry the beignets in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.

Serve

Drizzle the ruby port reduction over the warm beignets and serve immediately.