Ingredients
Homemade Beignets:
- 1 cup (240ml) milk of choice, warmed to 110°F
- 1/2 cup (110g) granulated sugar, divided
- 2 1/4 tsp (8g; one pack) active dry yeast
- 6 tbsp (85g) salted butter, at room temperature
- 2 eggs, at room temperature
- 2 tsp (8g) vanilla bean paste or extract
- 4 cups (480g) bread flour (substitution: all-purpose flour)
- 1 tsp (6g) salt
- Olive or avocado oil, for frying
Homemade French Hot Chocolate:
- 1 1/2 cups (360ml) whole milk or milk of choice
- 1/2 cup (120ml) heavy cream
- 2 tbsp (25g) granulated sugar
- 1 tbsp (6g) unsweetened dutch-processed cocoa powder
- Optional: 1/4 tsp instant espresso powder
- 9 oz dark chocolate, chopped (7 oz 72% cacao and 2 oz 60% cacao recommended)
- 1 tsp (4g) vanilla bean paste or extract
- Large pinch of salt
Homemade Whipped Cream (Optional):
- 1 cup (240ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar
- 1/2 tsp (2g) vanilla bean paste or extract
Instructions
- Activate the yeast for the dough: Pour warm milk into a small bowl, add 1 tablespoon of sugar and sprinkle yeast over the top. Stir gently and let sit for 5-7 minutes until frothy and activated.
- Prepare the dry ingredients: In a large bowl, whisk together the flour and salt. Set aside.
- Mix the dough: Pour the activated yeast mixture into the bowl of a stand mixer or a large mixing bowl. Add the remaining sugar (minus the tablespoon used), eggs, butter, vanilla, and the flour mixture. Using the dough hook attachment on low speed, mix for 1 minute until combined, then rest for 5 minutes.
- Knead the dough: Mix on medium speed for 7-8 minutes until the dough is elastic, smooth, and starts pulling away from the bowl sides. Add small increments of flour if the dough is overly sticky, but it should remain slightly sticky. If kneading by hand, knead on a floured surface for 7-8 minutes.
- First rise: Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Prepare parchment and shape beignets: Cut out 16 parchment paper squares and place them on two baking sheets. Punch down the dough, roll it out to a 10x10-inch square about 1/2 inch thick, and cut into 16 approximately 2.5x2.5 inch squares. Place each square on prepared parchment squares on baking sheets.
- Proof the beignets: Loosely cover with a kitchen towel and let proof for 30-45 minutes until puffy.
- Make the French hot chocolate: In a medium saucepan over medium heat, combine milk, heavy cream, sugar, cocoa powder, and instant espresso powder if using. Heat, stirring until warm. Add chopped chocolate and whisk until fully melted. Remove from heat and whisk in vanilla and salt. Adjust thickness with more milk if desired. Set aside.
- Fry the beignets: Heat olive or avocado oil in a deep heavy skillet or fryer to 350°F (175°C). Carefully transfer beignets on parchment into the hot oil in batches. Fry for about 2-3 minutes per side until golden brown and puffed. Remove and drain on paper towels.
- Serve: Generously dust fried beignets with powdered sugar and serve warm with the French hot chocolate. Optionally top the hot chocolate with homemade whipped cream, marshmallow fluff, and chocolate shavings for an extra indulgent treat.
Notes
- Use bread flour for the best chewy texture; all-purpose flour is an acceptable substitute.
- Maintain warm milk temperature around 110°F to activate yeast properly without killing it.
- Resting the dough after initial mixing helps flour hydrate and creates softer beignets.
- Beignets should be slightly sticky but manageable; adding too much flour will make them dense.
- Frying oil should be hot enough (350°F) to quickly puff and crisp without absorbing excess oil.
- The hot chocolate can be thinned with additional milk if it’s too thick for your taste.
- Whipped cream is optional but adds a luxurious finish to your hot chocolate.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
