Springtime Beignets with Fresh Berries and Whipped Cream

Springtime Beignets with Fresh Berries and Whipped Cream:

For the Beignets:

2 1/4 tsp active dry yeast
3/4 cup warm water (110°F)
1/4 cup granulated sugar
1/2 tsp salt
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour
2 tbsp unsalted butter, softened
Vegetable oil for frying
Powdered sugar for dusting
For the Berry Compote:

1 cup fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/4 cup granulated sugar
1 tsp lemon juice
1 tsp vanilla extract
For the Whipped Cream:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Prepare the Beignets:

In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes, until frothy.
In a large mixing bowl, combine the sugar, salt, egg, milk, and softened butter. Mix well.
Add the yeast mixture to the bowl, then gradually add the flour, mixing until a soft dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 5 minutes.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, roll the dough out to 1/4 inch thickness on a floured surface. Cut into squares or desired shapes.
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the beignets in batches until golden brown, about 2 to 3 minutes per side.
Drain on paper towels and dust with powdered sugar.
Make the Berry Compote:

In a medium saucepan, combine the strawberries, blueberries, raspberries, sugar, lemon juice, and vanilla extract.
Cook over medium heat until the berries break down and the mixture thickens slightly, about 10 to 15 minutes. Remove from heat and let it cool.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Arrange the beignets on a serving platter. Spoon the berry compote over the top and add a dollop of whipped cream. Dust with additional powdered sugar if desired.