Beignets with Strawberry Jam

Strawberry Jam Beignets

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
  1. In a small bowl, combine ¼ cup warm water, yeast, and 1 teaspoon granulated sugar. Let stand until mixture is foamy, about 5 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Strawberry Jam
Makes about 1½ cups
  • 1 cup sugar
  • 4 tablespoons fruit pectin
  • 3 tablespoons fresh lemon juice
  • 2 cups fresh strawberries, hulled and quartered
  1. 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’


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