Chocolate Beignets

Chocolate Beignets

Chocolate Beignets

  • Servings: 10-12
  • Difficulty: easy
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3/4 cup lukewarm water (90-100 degrees F)

1/4 cup sugar

1 envelope of active dry yeast (make sure to activate it according The the package directions)

1/2 teaspoon salt

2 tablespoons unsalted butter (room temperature and into small pieces)

1 egg, lightly beaten

1/2 cup evaporated milk

1/4 cup melted butter

1 cup confectioners sugar

Chocolate sauce of dipping (or infusing; check out our beignet recipe here)

1. Combine the lukewarm water, a pinch of sugar and the yeast in a bowl. Let it sit for 5 minutes to poof. There should be a little froth, if there isn’t then you need to start over since the yeast didn’t activate

2. Add 3 1/2 cups flour, salt, the 2 tablespoons of butter and the remaining sugar. Mix it carefully (stand or hand mixer works) then add the egg and evaporated milk. Mix until it’s dough form

3. Oil a bowl and transfer the dough to it, cover with a kitchen towel for 2 hours, allowing the dough to rise

4. Roll the dough out to 1/4 inch- 1/2 inch (depending on the thickness you want)

5. Cut into rectangles

6. Preheat the air fryer to 360F for 5 minutes

7. Brush both sides of the rectangles with the melted butter. Put into the fryer (5 mins for the 1/4 inch and 6-7 minutes for 1/2 inch)

8. Carefully take out of the fryer

9. After they cooled for a few minutes, use the chocolate sauce to infuse it. A baking syringe or flavor injector works best.

10. dust with the confectioners sugar and enjoy

I'm the mom to Matthew, which we run and own Matthew's Kitchen. I'm 27 and studying to be a pastry chef. I love to cook and bake but my passion is in the pastry arts. Matthew is a 5 year old who began cooking when he was 1. Through the years he has not only gained valuable skills but has grown his palette. Together we want to share our passion for food with you and your family
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