Blackberry Jam-Filled Beignets

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (at least 5-quart capacity)
• •Deep-fry or candy thermometer
• •Piping bag with small round tip
• •Spider strainer or slotted spoon
• •Wire cooling rack
• •Bench scraper or sharp knife
• •Fine-mesh sieve for dusting

Instructions

1. 1

   Bloom the yeast

   Pour the warm milk into a large mixing bowl. It should feel like comfortable bathwater against your wrist. Sprinkle the yeast and a pinch of the sugar over the surface. Let it sit undisturbed for 5 to 8 minutes. You're looking for a foamy, slightly bubbly surface that smells distinctly yeasty and alive. If nothing happens, your milk was either too hot or too cold. Start again with fresh yeast.

   Active dry yeast needs this blooming step. Instant yeast can skip it, but the timing remains the same.
2. 2

   Mix the dough

   Add the remaining sugar, melted butter, egg, salt, and vanilla to the yeast mixture. Whisk until combined. Add the flour one cup at a time, stirring with a wooden spoon until a shaggy, sticky dough forms. It will look rough. This is correct. Turn the dough onto a lightly floured surface and knead for 4 to 5 minutes until smooth and slightly tacky but no longer sticking to your hands. The dough should spring back when you press it with a finger.

3. 3

   First rise

   Place the dough in a lightly oiled bowl, turning once to coat all sides. Cover tightly with plastic wrap or a damp kitchen towel. Set in a warm, draft-free spot. Let it rise until doubled in size, about 1 to 1 1/2 hours. The top should look puffy and domed. When you poke it, the indentation should slowly fill back in.

   Your turned-off oven with just the light on creates an ideal proofing environment, especially in cooler kitchens.
4. 4

   Roll and cut

   Punch down the risen dough with your fist to release the gas. Turn it onto a floured surface and roll to about 1/4-inch thickness. The dough should feel supple and cooperative. Cut into 3-inch squares using a sharp knife or bench scraper. You'll get 16 squares, possibly a few more if you re-roll the scraps gently. Place the squares on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rest for 20 minutes while you heat the oil.

5. 5

   Heat the frying oil

   Pour oil into a large Dutch oven or heavy-bottomed pot to a depth of 3 inches. Attach a deep-fry thermometer to the side. Heat over medium-high until the oil reaches 360°F. This takes longer than you expect: 10 to 15 minutes for most stoves. Patience here prevents soggy, greasy beignets. The oil should shimmer and a small piece of dough dropped in should immediately bubble vigorously and float to the surface.

   Peanut oil fries cleanest and handles high heat without smoking, but vegetable oil works perfectly well.
6. 6

   Fry the beignets

   Working in batches of 3 or 4 to avoid crowding, gently lower the dough squares into the hot oil. They will sink briefly, then bob to the surface. Fry for 1 to 2 minutes per side, flipping once, until deeply golden brown and puffed like small pillows. The beignets should feel light when you lift them. Use a slotted spoon or spider to transfer them to a wire rack set over a baking sheet. Let the oil return to 360°F between batches.

7. 7

   Fill with jam

   While the beignets are still warm but cool enough to handle, fill a piping bag fitted with a small round tip with the blackberry jam. Insert the tip into one corner of each beignet and squeeze gently, about a tablespoon of jam per pastry. You'll feel the beignet grow slightly heavier. Don't overfill or the jam will burst through. If you lack a piping bag, a squeeze bottle or even a small spoon inserted through a slit works fine.

8. 8

   Dust and serve

   Pile the filled beignets on a serving platter. Using a fine-mesh sieve, shower them with powdered sugar until they look like they survived a blizzard. Be generous. The sugar is not optional, it's essential to the experience. Serve immediately while still warm. The contrast of crisp exterior, pillowy interior, and bursting blackberry jam is fleeting. These wait for no one.

Chef Tips

• •Seek out small-batch blackberry preserves with visible fruit. Commercial jams with high-fructose corn syrup will taste flat and overly sweet. Farmers market preserves or homemade jam makes a noticeable difference.
• •The dough can be made the night before. After the first rise, punch it down, wrap tightly, and refrigerate. The cold fermentation develops flavor. Let it come to room temperature for 30 minutes before rolling.
• •Serve these with strong café au lait in the New Orleans style: equal parts hot chicory coffee and scalded milk. The bitter edge cuts through the sweetness beautifully.
• •Leftover beignets lose their magic quickly. They're best eaten within 2 hours of frying. Plan your timing so they emerge from the oil when your guests are ready to eat.

Advance Preparation

• •Dough can be refrigerated after the first rise for up to 24 hours. Cold dough is actually easier to roll and cut.
• •Blackberry jam can be made weeks ahead and stored in sterilized jars in the refrigerator.
• •Have all your tools and a clear workspace ready before you begin frying. Once the oil is hot, you need to move quickly.

Frequently Asked Questions

Nutrition Information

1 beignet (about 70g)