Beignet Jelly Holes Recipe
Chocolate, Raspberry or Salted Caramel
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Ingredients
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Beignet Dough
Chocolate Filling
Raspberry Filling
Salted Caramel Filling
Finish & Garnish
Method
Beignet Dough
- 1
Mix dry ingredients
In a large bowl, whisk together 3 cups flour, 2 tbsp sugar, 1 tbsp instant yeast and 1 tsp salt until evenly distributed.
- 2
Combine liquids
Warm the milk and water to about 105–110°F (warm to the touch). In a separate bowl or measuring cup, whisk together warm milk, warm water, 2 large eggs, and 4 tbsp melted butter until combined.
- 3
Make dough
Pour the liquid mixture into the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and slightly tacky. Alternatively, mix and knead in a stand mixer with the dough hook on medium-low for 4–5 minutes. Add up to 2–4 tbsp more flour if dough is very sticky; it should be soft but manageably tacky.
- 4
- 5
Shape and chill
Turn the risen dough out onto a lightly floured surface, gently deflate, and roll to about ¾ inch (2 cm) thickness. Cut rounds about 2 inches (5 cm) in diameter (you should get ~36 small rounds). Place rounds on a parchment-lined tray, cover loosely with plastic wrap, and chill in the refrigerator for 20–30 minutes — chilling firms the dough for easier frying and gives better texture.
Chocolate Filling
- 6
Make ganache
Place 8 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream until it just begins to simmer (bubbles at the edge). Pour the hot cream over the chocolate and let sit 1–2 minutes, then gently whisk until smooth. Whisk in 1 tbsp butter and 1 tsp vanilla. Cover and cool until thick but pipeable (room temperature or chilled briefly). Transfer to a piping bag with a small plain tip.
Raspberry Filling
- 7
Cook raspberry jam
In a small saucepan, combine 10 oz frozen raspberries and 0.5 cup sugar over medium heat. Cook, stirring, until raspberries break down and mixture simmers, about 6–8 minutes. Mix 1 tbsp cornstarch with 1 tbsp water to make a slurry, then stir into the simmering raspberries. Add 1 tbsp lemon juice and continue cooking 1–2 minutes until thickened. Remove from heat and cool to room temperature. For a smoother filling, press through a fine sieve to remove seeds. Transfer to a piping bag.
Salted Caramel Filling
- 8
Make caramel
In a medium heavy-bottomed saucepan, combine 1 cup sugar and 2 tbsp water. Cook over medium heat without stirring (you can gently swirl the pan once or twice) until sugar dissolves and turns a deep amber color, about 8–10 minutes. Watch carefully to avoid burning. Remove from heat, immediately whisk in 4 tbsp butter (careful — it will bubble), then slowly whisk in 1/2 cup warm heavy cream until smooth. Stir in 1/2 tsp flaky sea salt. Let cool until thick but still pourable/pipeable. Transfer to a piping bag.
Frying & Filling
- 9
Heat oil
Pour 6 cups vegetable oil into a deep heavy pot or Dutch oven and clamp a candy thermometer to the side. Heat oil to 350°F (175°C). Maintain this temperature; adjust heat as needed while frying.
- 10
Fry beignet holes
Remove dough rounds from refrigerator. Fry a few at a time (do not overcrowd) for 1–1½ minutes per side or until golden brown and puffed. Use a slotted spoon to turn as needed. Dough pieces will puff into small beignets (jelly holes). Transfer to a paper towel-lined tray to drain briefly. If oil temperature drops below 325°F, allow it to recover before continuing.
- 11
- 12
Pipe filling
Fit a piping bag with a narrow round tip and fill with the prepared filling of your choice (chocolate ganache, raspberry jam, or salted caramel). Insert the tip into the side of each beignet hole about halfway in and squeeze gently to inject about 1–1½ teaspoons of filling into each (you should feel the beignet yield as it fills). For very small holes, use less filling to avoid bursts. Wipe the tip between different fillings.
Finish & Serve
- 13
- 14
Serving
Serve warm or at room temperature. These are best eaten the day they are made but can be kept in an airtight container at room temperature for up to 24 hours. Reheat briefly in a 300°F (150°C) oven for 5–7 minutes if desired.