You can use any type of jam you like in these puffy beignets.  My favorite is Bonne Maman raspberry!

This recipe makes 10 to 15 small beignets.

Ingredients:

1/4 ounce packet of active, dry yeast.

1 and 1/2 tsp. honey

1 1/2 cups of flour

1/4 cup of sugar for the batter, plus more for coating the beignets after they're done

1 tsp. salt

1/2 tsp. ground cinnamon

1 large egg, beaten

2 cups vegetable oil

3/4 cup jam

1. Combine yeast and 1/2 cup of warm water and honey in a bowl.  Let this stand for about 5 minutes.  The yeast should be foamy in the water.

2. Stir together the flour, 1/4 cup of sugar, salt and cinnamon in a large mixing bowl.  Add the beaten egg and the yeast mixture.  Stir everything together until you have a nice, sticky dough.  On a floured surface, knead the dough until it is soft and smooth.  This should take just a few minutes.  Place your dough ball in a greased bowl, and cover loosely.  Let your dough ball rise in a warm place about an hour or so.  Your dough ball should double in size.

3. Punch down your dough ball, and roll out to about 1/2 inch in thickness on a lightly floured surface.  Use a glass or cookie cutter to cut into 1 1/2 inch circles, and place on a baking sheet lined with wax paper.  Cover these circles lightly and let them rise for about 20 minutes.

4. Heat the vegetable oil in a large saucepan until it is between 355 and 365 degrees.  Use a deep-fry thermometer to make sure you have the right temperature.  Fry a few of the circes at a time for about 45 to 60 seconds each side.  Place the fried circles on paper towels so that some of the oil is absorbed by the paper towel.  While they are still warm, roll the beignets in powdered or refined sugar on both sides.

5. Fill a pastry bag with your favorite jam.  Make a hole in one end of each beignet and push the pastry tip into the hole.  Squeeze in about 2 teaspoons of jam into each beignet.  Now eat your beignets while they're still warm!