Mardi Gras Beignets Chocolate (Printable Version)
Golden beignets with a dusting of powdered sugar, complemented by a smooth chocolate sauce.
# What You Need:
→ For the Beignets
01 - 2 1/4 teaspoons active dry yeast (1 packet)
02 - 3/4 cup warm water (110°F)
03 - 1/4 cup granulated sugar
04 - 1/2 cup whole milk, room temperature
05 - 1 large egg
06 - 2 tablespoons unsalted butter, melted
07 - 1 teaspoon vanilla extract
08 - 3 1/2 cups all-purpose flour, plus extra for dusting
09 - 1/2 teaspoon salt
10 - Vegetable oil for frying
→ For Finishing
11 - 1 cup powdered sugar for dusting
→ For the Chocolate Sauce
12 - 4 ounces semisweet chocolate, chopped
13 - 1/2 cup heavy cream
14 - 1 tablespoon unsalted butter
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# How to Make It:
01 - Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand until foamy, about 5 minutes.
02 - Add remaining sugar, milk, egg, melted butter, and vanilla to yeast mixture. Whisk until thoroughly combined.
03 - Stir in flour and salt. Mix until a sticky, cohesive dough forms.
04 - Turn dough onto a floured surface and knead until smooth and elastic, approximately 5 minutes.
05 - Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
06 - Punch down dough and turn onto floured surface. Roll out to 1/2-inch thickness. Cut into 2-inch squares. Cover and let rise for 10 minutes.
07 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
08 - Fry beignets in batches for 1-2 minutes per side until puffed and golden brown. Remove with slotted spoon and drain on paper towels.
09 - Generously dust warm beignets with powdered sugar.
10 - Heat cream in small saucepan over medium heat until just simmering. Remove from heat. Add chocolate, butter, vanilla, and salt. Let stand 2 minutes, then whisk until smooth and glossy.
11 - Serve beignets immediately with warm chocolate sauce.
# Expert Tips:
01 -
- The dough comes together with pantry staples you probably already have
- Frying them fills your entire home with the most incredible bakery aroma
- That moment when hot beignets hit powdered sugar is basically magic
02 -
- The dough should feel sticky and tacky, not dry—too much flour during kneading makes tough beignets
- Letting the cut squares rest for 10 minutes before frying is the difference between puffy pillows and flat crackers
- Oil temperature drops when you add dough, so adjust the heat between batches to maintain 350°F
03 -
- Sprinkle the powdered sugar from high above to create that perfectly even, snow-dusted look
- Set up a cooling rack over paper towels so excess oil can drip away without making bottoms soggy