Ginger-Kissed Jam-Filled Beignets

The first time I made donuts, I was in cooking class in high school. My instructor warned, “Taymer, do not let them turn dark because that is the biggest mistake in donut making. They need to be just golden brown.” Fast-forward to 2001 and Strasbourg, France, where I was spending Christmas with a boyfriend. His father was making homemade beignets. He knew I loved to cook, and I became bewitched with the smell of sweet dough and warm oil slowly bubbling on the stove. He had already cut the d