Beignets with Quick Homemade Blackberry Jam

Total Time:
2 hr 35 min
Prep:
15 min
Inactive:
1 hr 30 min
Cook:
50 min

Yield:
4 Servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 (.25 ounce) envelope active dry yeast
  • 3/4 cup warm water, about 110 degrees F
  • 1/4 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon freshly grated nutmeg
  • 1 large egg
  • 1/2 cup whole milk
  • 3 1/2 cups all-purpose flour, divided
  • 2 tablespoons unsalted butter, softened
  • 2 quarts canola oil, plus more to oil bowl
  • Confectioners' sugar
  • Blackberry Jam, recipe follows
  • Quick Blackberry Jam
  • 1 quart fresh ripe blackberries, hulled
  • 1/2 cup superfine sugar
  • 2 tablespoons fresh lemon juice
Directions

Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.

Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.

Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam.

Jam:

Put the blackberries in a food processor and process until coarsely chopped. Transfer the mixture to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to a bowl and let come to room temperature.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Beignets with Raspberry Sauce

    Recipe courtesy of Sandra Lee