Beignets are known to be the predecessor of donuts, though all I can think of is my grandmother making sheet pans full of these “šišky“ back in Slovakia, as snacks to munch on in the afternoon as a little girl. I filled these beignets with two different kinds of jam, but you can mold this recipe to your liking and fill it with sweetened ricotta, Nutella, lemon curd or whatever filling you see fit. These delectable, airy pockets of heaven are perfect for a Saturday morning breakfast or as a snack with some coffee and are very simple to make. I paired these sweet bites to perfection with a cappuccino and a rainy fall morning.
Strawberry & Apricot Jam-filled Beignets
6 1/2 cups all-purpose flour
1 T salt
1 T baking powder
2 T sugar
1/2 stick melted unsalted butter
1 packet dry yeast (3/4 oz.) mixed in 1 3/4 c warmed milk
Sift together the dry ingredients, add 1 egg. In a mixer fit with a paddle attachment, mix the egg and dry ingredients on a medium speed. Add the melted butter, mix until combined. Add the milk-yeast mixture on low speed until just combined. Switch to a hook attachment and mix on low speed for 5 minutes, make sure to not overmix the dough. Cover the dough with a kitchen towel and let the dough rise for about 1-2 hours.
Once the dough has risen, roll out dough on a floured surface so dough is about 1/2 inch thick. Cut out the dough into circles with either a cookie cutter, though i used a wine glass and that worked just fine. Once cut into circles, let sit for about 5-10 minutes. Then, indent the dough with your thumb.
Heat oil in a large pot to 350 F, add the beignets in small batches. Fry until golden brown and puffed, turning the beignets after about 1-2 minutes. Transfer to a plate line with paper towel to drain the excess oil.
Once cooled, use the back of a knife to poke a hole through the top of each beignet. Add the filling with a spoon, dust with powdered sugar and serve!