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Large Sheet Pan


Mini Beignets

   Canola oil for frying (about 3 cups/750 mL)
1   pkg (7.5 oz/212 g) refrigerated buttermilk biscuits (10 pieces)
1/2    cup (125 mL) raspberry jam
   Powdered sugar for dusting
  1. Heat canola oil in (10-in./24-cm) Skillet, until Candy Thermometer registers 375°F (190°C). (Oil should be about 1-in./2.5-cm deep in Skillet.)
  2. Meanwhile, separate biscuit dough and cut each piece in half; then flatten into round discs. Carefully drop dough, 5 at a time, into hot oil. Fry dough 30-60 seconds per side, or until golden brown. Using Chef’s Tongs, carefully remove from oil to Large Sheet Pan lined with paper towels. Repeat with remaining dough discs.
  3. Place jam into Decoratpr Bottle fitted with writing tip. Insert tip into each biscuit and squeeze gently to fill with a small amount of jam. Sprinkle with powdered sugar.

Yield: 20