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April 17, 2021

Beignets with White Chocolate and Raspberry Jam

Posted on January 22, 2016 by in baked goods

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Beignets are French deep-fried choux pastry. Beignet is the French term for deep fried choux pastry, but it can also be made with other dough, such as dough made with yeast.

Beignets in other words, are like dougnuts or fritters or as we know it in Afrikaans “vetkoek”. Why then the fancy name? It is weekend, so let’s throw caution to the wind and let our imagination go in the kitchen. Imagine biting into a warm, fluffy beignet only to discover a heart of white chocolate and raspberry jam! Oh yes, I did? my family loved it. My son even had a “forbidden” breakfast of beignets and strong black coffee this morning. So we took a trip to France, right here in my own little kitchen.


If you are in need of a quick sweet fix, simply buy a kg of dough from your local bakery. If however you are looking for therapy and want to make and knead your own dough, here is a no-fail recipe. This recipe is the same one I use for white bread, doughnuts or this Pesto and feta loaf that is so delicious with your braai (BBQ).

You can also use different fillings. In this video, I used dark chocolate…….. delicious.


Beignets with White Chocolate and Raspberry Jam


1 kg dough

2 slabs white chocolate

125 ml raspberry jam

cooking oil for frying

icing sugar or confection sugar for dusting


Divide the dough into 20 – 24 small balls. Cut or break the chocolate into small blacks. Now take a ball of dough in your hand and flatten in, place the block of chocolate in the middle and top with half a teaspoon of jam. Gather the sides of the dough together and give it a twist. Make sure there are no leaks or holes in the dough. Heat the oil in a pot and deep fry the beignets to golden perfection.

Serve piping hot with a generous dusting of icing sugar.


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2 Responses to “Beignets with White Chocolate and Raspberry Jam”

  1. Dianah Nnolo 25 January 2016 at 2:55 pm #

    Wow it’s finger licking

  2. Nancy S. 14 April 2018 at 7:14 pm #

    Might you happen to know the US conversions for this delicious-sounding recipe? I would surely love to try it. I do find myself wondering, if using only jam inside, could they be filled after frying? Thank you.

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