I wanted to create a beignet that’s cakier. Then a traditional New Orleans beignet. It’s packed with chocolate, cinnamon flavor and a kiss of cayenne. I hope you enjoy it!
Beignets Baking Tips:
Proofing (resting the dough) gives the dough it’s a cakey texture.
Do not skip on adding the chocolate chips, it’s the chocolate flavor. I love and used dark chocolate but semi-sweet or milk chocolate chips will work great too.
Regular cocoa powder works for a substitute for the dark cocoa powder.
The max speed when using the dough hook is 2. If you do not have a stand mixer, you will have to knead the dough 60 times by hand, or until dough forms a tight ball.
I warm my oven to 170 degrees, then cut it off, before adding my dough to proof. The beignets will remain fresh 1 day after frying.
Do not dust with powdered sugar if you will save them for the next day.
Time saving tip: Skip the proofing for 1 hour and continue following the recipe.
Can you make ahead?
Beignets are best the same day. However, these will maintain there intergerity for a couple of days.
Fridge: Do not put any powdered sugar on beignets. Place in a freezer storage bag. Keep in fridge for 2 days max. Reheat in a 350-degree oven for 5 minutes or pop in the microwave for 15-20 seconds. Then dust in powdered sugar.
You can omit the chocolate, cinnamon and cayenne for a traditional beignet.
what to serve with Beignets?
A cup of hot coffee or tea always does the trick.
- Large mixing bowl
- Medium mixing bowl
- Kitchen Aid 5-Quart Mixer with paddle and dough attachments
- 5-quart pot
- Stainless Steel Mesh Strainer
- Liquid measuring cup
- Dry Measuring Cup
- Kitchen Tongs
- Rolling Pen
- ¼ cup granulated sugar
- ¾ cup lukewarm water
- 1 envelope active dry yeast 2 ¼ teaspoons
- 2 large brown eggs slightly beaten
- ¾ teaspoon kosher salt
- ½ cup evaporated milk
- ½ cup dark cocoa powder
- 1 teaspoon cinnamon
- ½ teaspoon cayenne
- 4 ½ cups unbleached all-purpose flour plus more for rolling
- 4 tablespoons unsalted butter melted
- 1 ½ cups dark chocolate chips
- canola oil for deep frying
- 2 lbs. powdered sugar garnish
- In a bowl mix the sugar, water, and active dry yeast together and let sit for 10 minutes or until small bubbles begin to float to the top.
- In a separate bowl, combine the eggs, kosher salt, and evaporated milk. Once the yeast is bubbling, add egg mixture to yeast mixture. In another bowl, stir the cocoa powder, cinnamon, cayenne and flour together. Attach the dough hook to stand mixer, add the wet mixture and 2 cups of flour, mix together on low for 1 minute. Add the shortening and butter, mix for 30 seconds. Then add the chocolate chips.
- Gradually add ½ cup of flour at a time. Mix until fully combined, and dough begins to come together and no longer sticks to sides of mixing bowl about 8 minutes. Cover dough with a towel and place in a warm spot for 1 hour.
- Roll dough out on a floured surface to a thickness of ½ inch, then cut into with squares a sharp knife. Preheat oil in a pot to 360 degrees. Fry beignets in batches of 4 to 6, for 2 to 3 minutes, per batch. Turn over with tongs once or twice for even browning. Drain on paper towel lined baking sheet. Keep batches warm in a 200-degree oven until you’ve finished frying. After beignets are finished liberally shower them with powdered sugar.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!