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Jam Beignets



3 T                   Dry yeast

1 cup               Milk, 110 degrees)

1/3 cup + 1T    Sugar

2ea                   Eggs

4oz                  Butter, melted

1/8t                  Salt

3 ¾ – 4 cups     Flour, AP

1 cup               Jam

As needed        Superfine sugar

As needed        Vegetable oil  for frying



  1. Combine yeast, milk and 1 T of sugar in a bowl and bloom until foamy
  2. Beat eggs and remaining sugar for 1 minute
  3. Add the butter and yeast mixture and mix
  4. Add salt and enough flour to form a soft kneadable dough
  5. Transfer dough to a sanitized work surface (not a cutting board) and knead for 5 minutes
  6. Place dough in an oiled bowl and rise for 1 hour
  7. Punch down and roll out ¼ thick
  8. Using a 3 inch cutter cut approx 30/32 rounds utilizing and rolling the scraps as well
  9. Place 2 tsp of jam on half of the rounds and top with the remaining rounds
  10. Press the edges to seal (use egg wash to seal if the dough seems stiff)
  11. Place beignets on a floured/parchment sheet pan and let rise until doubled
  12. Gently shallow or deep fry in clean oil
  13. Drain on paper towels and dust with sugar

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