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Fruit stuffed beignets! This inspired recipe comes from Cafe du Mode in NOL. Beings we were having cajun food from Louisiana we decided we needed beignets for one of our desserts. And we can't do it half way so we made strawberry jam or compote for our filling inside the beignets. I make the dough 3 days ahead of time and left it in the fridge to proof. We made our dough in the bread maker, so easy. 1 cup lukewarm water 1/4 cup granulated sugar 1/2 tsp salt 1 large egg, room temp beaten 2 Tbsp butter, softened 1/2 cup evaporated milk 4 cups bread flour 3 tsp instant active dry yeast 2 cups vegetable oil for cooking: use enough oil to completely cover beignets when frying powdered sugar for dusting Add all your wet ingredients into the bottom of your dough basket, then add all the dry ingredients. Make a little birds nest on top flour and pour in your yeast. close the lid and start your cycle on dough cycle, it runs 1 1/2 hrs. Remove dough from dough basket and turn the dough into a lightly oiled bowl and form into an oval. Cover tightly with plastic wrap, or lid and refrigerate until well chilled (5 hours) or overnight or up to 4 days in the fridge. To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares, triangles, or circles. Make sure your dough stays cool until you are ready to cut and fry. We used a pastry knife to cut our dough, you can use a bench scrapper or a pizza cutter. In a deep fryer or large pot, heat vegetable oil to 365 degrees. Fry the beignets (2 or 3 at a time) for 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff. Remove from oil and drain on paper towel, then sprinkle heavily with powdered sugar. Serve hot and delicious y'all. Strawberry compote or jam- We made a small round hole in the bottom of the warm beignet, with a piping bag and large tip squeezed jam into beignets and sprinkled with sugar and served warm and delicious! Here's the recipe for the strawberry compote/jam- 1 lb fresh strawberries 1 1/2 cups sugar 2 Tbsp lemon juice Wash and slice the strawberries, removing the hulls and green tops. Add them to a saucepan, and mix the sugar in well. Stir continually over medium heat, and bring the strawberries to boil. I used our meat smasher to break up the strawberries into small pieces Once boiling, add the lemon juice. Boil for about 15 minutes, or until the jam reaches 220 degrees. Stir often, to make sure the jam doesn’t burn. Pour into ajar or bowl and allow to cool completely. Place into piping bag with tip and insert into beignets and fill with jam! Its so delicious y'all