Mardi Gras Beignets Chocolate (Printable version)
Fluffy fried dough squares dusted with sugar, served with a rich chocolate dipping sauce.
# What you need:
→ 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 - 1/2 teaspoon salt
07 - 3 1/2 cups all-purpose flour, plus extra for dusting
08 - 3 tablespoons unsalted butter, melted
09 - Vegetable oil for frying
10 - 1 cup powdered sugar for dusting
→ Chocolate Sauce
11 - 4 ounces semi-sweet chocolate, chopped
12 - 1/2 cup heavy cream
13 - 1 tablespoon unsalted butter
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
# How To:
01 - Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand 5 minutes until foamy.
02 - Stir in remaining sugar, milk, egg, and salt. Add 2 cups flour and mix until combined.
03 - Add melted butter, then gradually mix in remaining flour until a soft dough forms.
04 - Turn dough onto a floured surface and knead 5 to 7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
06 - Roll dough on a floured surface to 1/2-inch thickness. Cut into 2-inch squares.
07 - Heat 2 inches of vegetable oil in a deep pot to 350°F.
08 - Fry in batches without crowding for 1 to 2 minutes per side until puffed and golden brown.
09 - Remove with a slotted spoon, drain on paper towels, and dust generously with powdered sugar while warm.
10 - Warm cream and butter in a small saucepan over low heat. Add chocolate and stir until melted and smooth. Remove from heat and stir in vanilla and salt.
11 - Serve beignets warm with chocolate sauce for dipping.
# Expert Advice:
01 -
- The dough comes together faster than you expect and rewards patience with that signature hollow puff inside.
- Frying at home feels like a small rebellion against every boring weeknight dinner you have ever endured.
02 -
- Overcrowding the pot drops the oil temperature and gives you greasy, sad pillows instead of crisp golden clouds.
- The dough will seem too soft when you start kneading, resist adding extra flour or the beignets turn dense and chewy.
03 -
- Cut the dough with a pizza wheel instead of a knife for cleaner edges that seal less and puff more.
- Keep a small bowl of water nearby to wet your fingers when handling the sticky dough, it helps more than extra flour.