Beignets with Strawberry Jam

Beignets with Benefits

Fluffy, golden pillows of fried dough filled with fresh strawberry jam and dusted with powdered sugar—this New Orleans-inspired treat is springtime magic in every bite. Skip the canned biscuits and dive into the real deal. Bonus: you’ll learn how easy it is to make your own jam with fresh strawberries, too!

 
I don’t know why, but springtime in New Orleans always screams beignet time to me. Maybe it’s because the temperature hasn’t reached “sweating through your shirt before 9 a.m.” status, and you can still enjoy a seat outside Café Du Monde without melting. That fleeting window of pleasant weather feels like an invitation—to powdered sugar, fried dough, and sticky fingers.

These sweet treats are one of my absolute favorites. Sure, there’s a childhood version that involves popping open a can of biscuits and tossing them in hot oil (and no judgment, I’ve been there), but I’m an adult now. I pay bills, floss daily, and make my own beignet dough. Most days.

This version is the grown-up upgrade: classic beignets filled with homemade strawberry jam. Yeah, you could use store-bought jam, but making it fresh is so ridiculously easy, it would be rude not to.

Why this Recipe Works

• Jam-packed with Flavor – Homemade strawberry jam with fresh lemon juice and real fruit pectin delivers bright, tangy-sweet flavor in every bite.

• Soft and Fluffy Dough – The mix of all-purpose and whole wheat flour gives just the right texture—light, airy, and satisfying.

• Crispy on the Outside, Pillowy on the Inside – These beignets are fried to golden perfection and finished with a snowfall of confectioner’s sugar.

• Perfect for Spring – Fresh strawberries are in season, and this treat is a delicious way to use them.

• Homemade but Doable – The dough is easy to make, refrigerate, and roll out—no fancy tools or pastry degrees required.

Tips for Making Beignets with Strawberry Jam

• Don’t skip the jam sieve – Straining the jam makes it smooth and easy to pipe into the beignets. Chunky jam = clogged piping bag = chaos.

• Mind your oil temp – Too hot and they’ll burn; too cold and they’ll absorb oil and turn into sad, greasy sponges. Use a thermometer.

• Don’t re-roll scraps – Beignet dough doesn’t like to be messed with too much. Roll once, cut once, fry happily.

• Work quickly – Once fried, beignets are best warm and freshly dusted.

• Refrigeration is your friend – Letting the dough rest helps develop flavor and makes it easier to roll out later.

🌱 A Bite of Sustainability

By making your own jam with seasonal strawberries, you cut down on packaging waste, support local farmers, and skip the mystery ingredients. Fresher, tastier, and eco-friendly—what’s not to love?

How To Make Beignets with Strawberry Jam

Fluffy homemade beignets filled with fresh strawberry jam and dusted in powdered sugar—this New Orleans-inspired treat is perfect for spring brunches.

Make the Jam

1. In a medium saucepan, whisk together sugar, pectin, and lemon juice over medium-high heat.

2. Add the strawberries and bring the mixture to a boil.

3. Reduce heat and let it simmer until the berries break down—about 10–15 minutes.

4. Pour through a fine-mesh sieve into a bowl to remove any seeds or pulp. Let cool to room temperature.

Make the Beignet Dough

1. In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let sit until foamy, about 5 minutes. If it doesn’t foam, your yeast ghosted you. Try again.

2. In a stand mixer fitted with the dough hook, beat butter, salt, and remaining 3 tablespoons sugar at medium speed until smooth.

3. Slowly pour in the boiling milk while mixing. It should smell like cozy dreams.

4. Add the egg and beat until fully incorporated.

5. Stir in the yeast mixture.

6. Gradually add both flours, and mix until a smooth, soft dough forms—about 5 minutes.

Rest the Dough

1. Turn out the dough onto a lightly floured surface and form into a ball.

2. Place it in a greased bowl, turning to coat all sides.

3. Cover and refrigerate for 30 minutes to 2 hours.

Roll and Cut Beignets

1. On a lightly floured surface, roll the dough to ¼-inch thickness.

2. Use a sharp knife or pizza cutter to cut into 2-inch squares.

Fry the Beignets

1. Heat 3 inches of peanut oil in a Dutch oven to 350°F.

2. Fry beignet squares in batches, flipping frequently, for 2–3 minutes or until golden brown and puffed.

3. Remove with a slotted spoon and drain on a paper towel-lined baking sheet.

4. Let cool slightly. (Just enough to not burn your fingertips. Self-control is key.)

Fill the Beignets

1. Use a paring knife to make a small slit on the side of each beignet.

2. Fill a piping bag with your homemade Strawberry Jam.

3. Insert the tip into the slit and squeeze gently to fill each one with jam.

You’ll know it’s enough when it starts to puff just a little—don’t overfill unless you’re cool with a jam-splosion.

4. Dust generously with confectioner’s sugar.

The Final Jam

These Strawberry Jam Beignets are everything I love about spring in New Orleans—sweet, fleeting, and full of charm. They’re soft, golden, and ooze with fruity goodness. Make them for brunch, dessert, or whenever your heart says laissez les bon temps rouler.

Just don’t wear black while eating them unless you want to look like you got into a powdered sugar fight and lost.