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Chocolate Beignets with Cocoa Powdered Sugar and Chocolate Sauce Recipe

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3.8 from 12 reviews

Delight in these fluffy, chocolate-infused beignets that combine a rich cocoa flavor with a light, airy texture. Deep-fried to golden perfection and generously dusted with a mixture of powdered sugar and cocoa powder, these Chocolate Beignets make an irresistible treat perfect for sharing or savoring on your own.

Ingredients

Batter

  • 1 cup warm water
  • ⅔ cup whole milk (warmed)
  • 2 teaspoons active yeast
  • ⅓ cup white sugar + 1 tablespoon
  • 1 large egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 cups all purpose flour
  • ⅓ cup cocoa powder
  • 3 tablespoons unsalted melted butter

Frying

  • Vegetable oil for frying (enough to fill a deep pot about 2-3 inches)

Coating

  • 1 ½ cups powdered sugar
  • 2 tablespoons cocoa powder

Optional

  • Chocolate sauce for drizzling

Instructions

  1. Activate Yeast: In a large measuring cup or bowl, combine warm water, warmed milk, 2 teaspoons of yeast, and 1 tablespoon of sugar. Stir gently to mix and allow the mixture to sit for 10 minutes until it becomes bubbly and foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt thoroughly. Set this dry mixture aside until needed.
  3. Prepare Egg Mixture: In the bowl of a stand mixer, whisk the large egg and egg yolk together until fully combined. Add the vanilla extract and whisk once more to incorporate the flavor evenly.
  4. Combine Half Dry Mix with Eggs: Add half of the dry flour mixture to the egg mixture. Using the dough hook attachment on low speed, mix the ingredients until they just come together without overmixing.
  5. Add Yeast Mixture: Pour in the activated yeast mixture to the mixing bowl and continue mixing with the dough hook until a wet, sticky dough forms. This stickiness is normal at this stage.
  6. Add Remaining Dry Mix: Add the rest of the flour mixture and knead the dough for about 3 minutes until it becomes thick and more manageable.
  7. Incorporate Butter: Pour in the melted unsalted butter and knead again, continuing with the dough hook until the dough feels smooth, soft, and evenly combined throughout.
  8. First Rise: Transfer the dough to a lightly greased or clean bowl. Cover the bowl tightly with plastic wrap and place it in the refrigerator to rest and rise for 2 hours, during which the dough should roughly double in size.
  9. Shape Beignets: Once the dough has risen, transfer it onto a floured surface. Roll the dough out evenly to a thickness of ½ inch. Using a knife or pizza cutter, cut the dough into 2×2-inch squares for frying.
  10. Heat Oil: In a deep heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Meanwhile, prepare a plate lined with paper towels to drain excess oil from the fried beignets.
  11. Fry Beignets: Working in batches to avoid overcrowding, fry the dough squares for about 1 to 1 ½ minutes on each side until they puff up and turn a rich, dark brown color. Use a slotted spoon to carefully transfer the cooked beignets to the paper towel-lined plate to drain.
  12. Prepare Dusting Sugar: In a bowl, whisk together powdered sugar and cocoa powder until well combined. This dusting sugar will add the perfect final sweetness and chocolate kick.
  13. Optional Chocolate Sauce: Optionally, drizzle chocolate sauce over the warm beignets for an extra indulgent touch.
  14. Dust Beignets: Generously sift the cocoa powdered sugar mixture over the warm beignets to coat them fully in a sweet, chocolatey layer.
  15. Serve: Serve the chocolate beignets warm and enjoy every fluffy, delicious bite!

Notes

  • Ensure the water and milk are warm, not hot, to properly activate the yeast without killing it.
  • Do not overcrowd the frying pot to maintain oil temperature and ensure even cooking and puffiness.
  • The dough is sticky initially but should become more manageable after the first kneading and rising.
  • Use a candy or deep-fry thermometer to monitor oil temperature accurately for best frying results.
  • Beignets are best enjoyed fresh and warm as they tend to lose their ideal texture if left out for too long.
  • For a dairy-free version, substitute whole milk and butter with plant-based alternatives.

Find it online: https://bitezly.com/chocolate-beignets-with-cocoa-powdered-sugar-and-chocolate-sauce-recipe/