You have to add these Beignets with Strawberry Jam to your holiday table.
Beignets with Strawberry Jam
Makes about 12
- ¼ cup warm water (105˚ to 110˚)
- 1 teaspoon active dry yeast
- 3 tablespoons plus 1 teaspoon granulated sugar, divided
- 2 tablespoons unsalted butter, softened
- ½ teaspoon kosher salt
- 1 cup boiling whole milk (about 212°)
- 1 large egg
- 2½ cups all-purpose flour
- ½ cup whole wheat flour
- Peanut oil, for frying
- Strawberry Jam (recipe follows)
- 1 cup confectioners’ sugar
- In a small bowl, combine ¼ cup warm water, yeast, and 1 teaspoon granulated sugar. Let stand until mixture is foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook attachment, beat butter, salt, and remaining 3 tablespoons granulated sugar at medium speed until smooth. Add boiling milk, beating until combined. Add egg, beating until smooth. Add yeast mixture. Gradually add flours, beating until a smooth, soft dough forms, about 5 minutes.
- On a lightly floured surface, turn out dough, and shape into a ball. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- On a lightly floured surface, roll dough to ¼-inch thickness. Using a sharp knife, cut dough into 2-inch squares. Do not reroll dough.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 350˚. Fry dough in batches, turning frequently, until golden brown, 2 to 3 minutes. Remove from oil, and let drain on paper towels. Let cool slightly.
- Using a paring knife, make a small cut on one side of each beignet. Fill a piping bag with Strawberry Jam. Insert piping bag into cut, and fill beignets with jam. Dust with confectioners’ sugar.
Makes about 1½ cups
- 1 cup sugar
- 4 tablespoons fruit pectin
- 3 tablespoons fresh lemon juice
- 2 cups fresh strawberries, hulled and quartered
- In a medium saucepan, whisk together sugar, pectin, and lemon juice over medium-high heat. Add strawberries, and bring to a boil; reduce heat, and simmer until strawberries have broken down completely. Pour mixture through a fine-mesh sieve into a medium bowl, and let cool to room temperature.
Find even more Louisiana favorites in our newest issue of Louisiana Cookin’.