Beignets are already perfect. Adding chocolate makes them transcendent. Pillowy, deep-fried dough stuffed with rich, melted chocolate and buried in powdered sugar. One bite. Eyes roll back. Make a double batch.
Ingredients
Makes 16-18 beignets.
For the Dough:
- 1 cup (240ml) warm water (110°F / 45°C)
- ¼ cup (50g) sugar
- 1 packet (2¼ tsp) instant yeast
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ½ tsp salt
- 3½ cups (440g) all-purpose flour
- Oil for deep frying
For the Filling:
- 4 oz (115g) semisweet or dark chocolate, chopped into small chunks (or chocolate chips)
For Topping:
- Powdered sugar (lots!)
Step-by-Step Instructions
Step 1: Make Dough
- Mix warm water, sugar, and yeast. Let sit 5 minutes until foamy.
- Add egg, melted butter, vanilla, salt, and flour. Knead 5-7 minutes until smooth. Cover and rise 1 hour until doubled.
Step 2: Roll & Cut
- Roll dough to ¼-inch thickness. Cut into 2½ to 3-inch squares.
Step 3: Fill
- Place 3-4 chocolate chunks in the center of each square. Top with another square. Press edges firmly to seal (no chocolate should escape).
Step 4: Second Rise
- Cover and rise 30 minutes.
Step 5: Fry
- Heat 2 inches of oil to 360°F (182°C). Fry beignets in batches, 2-3 per batch, for 1-2 minutes per side until puffed and deep golden brown.
Step 6: Sugar Attack
- Drain briefly on paper towels. While still warm, dredge generously in powdered sugar (like, aggressively).
Step 7: Serve
- Serve immediately. Chocolate will be lava-hot. That’s the point.
Summary
Prep Time: 25 min + rises | Cook Time: 15 min | Total: 40 min + rises
Yield: 16-18 beignets | Difficulty: Medium
Storage Notes
Best fresh. Beignets don’t improve with age. Freeze unfilled, uncut dough for 3 months. Fill and fry fresh. Never refrigerate — they get sad. Leftovers? Reheat in air fryer at 350°F for 3-4 minutes, then re-sugar.
