Beignets with Quick Homemade Blackberry Jam

TOTAL TIME: 2 hr 35 min
Prep: 15 min
Inactive Prep: 1 hr 30 min
Cook: 50 min
 
YIELD: 4 Servings
LEVEL: Intermediate

ingredients

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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.

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5

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  • on November 24, 2012

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    Fabulous

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  • on April 03, 2012

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    They were ok. I expected a light type of bread and this was on the heavier side. I have never had a beignet so I don't know if it was supposed to be light or heavy. If I make them next time, I will leave out the nutmeg... I don't like that taste.
    But all in all they were ok.

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  • on February 19, 2012

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    Just made the preserves, used strawberry instead and added some grated orange zest and a dash of salt... Fabulous! Love everything Bobby Flay makes, he is my "go to" guy for recipes!

    people found this review Helpful.
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