Strawberry Sauce Topped Beignet Fries

STRAWBERRY SAUCE TOPPED BEIGNET FRIES
STRAWBERRY SAUCE:
1 lb. fresh strawberries, hulled and quartered
1 c. sugar
2 T. fresh lemon juice
¼ t. kosher salt
BEIGNETS:
½ c. warm water (105-110 degrees)
1 ½ t. active dry yeast
¼ c. plus 1 t. sugar, divided
½ c. boiling water
½ c. evaporated milk
2 T. butter, melted
2 t. kosher salt
Vegetable oil, for frying
Powdered sugar, for dusting

1. STRAWBERRY SAUCE: In small stockpot, combine all ingredients. Cook over medium heat, stir occasionally, until thickened and bubbly. Remove from heat and let cool completely. Transfer to an airtight container and refrigerate until ready to use.
2. BEIGNETS: In 1-cup glass measuring cup, stir together ½ c. warm water, yeast and 1 t. sugar. Let stand until foamy, about 5 minutes.
3. In bowl of stand mixer, whisk together ½ c. boiling water, evaporated milk, melted butter, salt, vanilla and remaining ¼ c. sugar by hand.
4. Whisk in yeast mixture and egg.
5. Add flour.
6. Using dough hook attachment, beat at medium speed until dough comes together, starts to get smooth and sot and forms a ball at base of dough hook, 6-7 minutes, stopping to scrape sides of bowl.
7. Spray large bowl with PAM. Place dough in bowl, turning to grease top. Cover and refrigerate at least 2 hours or overnight.
8. In large Dutch oven, pour oil to depth of 2” and heat over medium heat until a deep-fry thermometer registers 375.
9. Divide dough in half. On heavily floured surface, roll half of dough into 16×6” rectangle, about ½” thick.
10. Wrap remaining dough tightly with plastic wrap and freeze for later use.
11. Trim ½” off all edges to create 15×5” rectangle.
12. Cut into two strips (15×2 ½”).
13. Cut each strip into 30 strips (2 12×1/2”). Separate pieces so they do not stick back together, using more flour as needed.
14. Place 5-6 pieces of dough at a time into hot oil. When they settle on top of oil, immediately turn.
15. Fry until golden brown, about 1 minute per side.
16. Carefully remove from oil, and let drain on paper towels.
17. Repeat with remaining dough.
18. Dust with powdered sugar and serve with STRAWBERRY SAUCE.
    *When ready to use the frozen dough, thaw in refrigerator and then follow above directions.