Mini Beignets


  •  Canola oil for frying (about 3 cups/750 mL)
  • 1 pkg (7.5 oz/212 g) refrigerated buttermilk biscuits (10 pieces)
  • ½ cup (125 mL) raspberry jam
  •  Powdered sugar for dusting


  1. Heat the canola oil in an Executive Nonstick Skillet, until the Candy Thermometer registers 375°F (190°C). (Oil should be about 1"/2.5-cm deep in the skillet.) 

  2. Meanwhile, separate the biscuit dough and cut each piece in half; then flatten each half into a round disc. Carefully drop the dough, 5 at a time, into the hot oil. Fry the dough for 30-60 seconds per side, or until they're golden brown. Using the Large Chef’s Tongs, carefully remove the dough from the oil to a Large Sheet Pan lined with paper towels. Repeat this process with the remaining dough discs. 

  3. Place the jam into the Decoratoring Bag fitted with the filling tip. Insert the tip into each beignet and squeeze the bag gently to fill the fritter with a small amount of jam. Sprinkle each beignet with powdered sugar using the Flour & Sugar Shaker


  •  20
      servings of  beignets

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