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Chocolate beignets

Delicious chocolate beignets with a fluffy homemade yeast dough. After frying, the dough is being filled with soft dark chocolate, mm!

Chocolate beignets
45 minutes 8 people Desserts
Chocolate beignets

Ingredients

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  • 175 ml lukewarm water
  • 30 grams of sugar
  • 1/2 sachet of instant yeast (4 gram)
  • 1 egg
  • 1/2 teaspoon salt
  • 125 ml milk
  • 2 cinnamon sticks
  • 2 star anise
  • 4 tablespoon butter
  • 500 gram all-purpose flour
  • 150 gram dark chocolate
  • 100 ml cream
Chocolate beignets ingredients
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Kitchen equipment

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  • small saucepan
  • small bowl
  • large bowl
  • cling film
  • whisk
  • pizza cutter or chef's knife
  • heavy bottomed pan for frying
  • skimmer
  • paper kitchen towels
  • small knife
  • piping-bag without nozzle


Preparation

45 minutes 8 people Desserts

View the original recipe via:
https://ohmydish.com/recipe/chocolate-beignets


Preparation -- 15 minutes + waiting time

Start with flavouring the milk, here for you slowly HEAT the milk along with 2 cinnamon stick and 2 star anise. Let the milk cool off completely and then REMOVE the cinnamon and star anise. 

MELT 2 tablespoons of butter and set aside. COMBINE lukewarm water with sugar and yeast to activate the yeast, and wait until it becomes foamy. COMBINE an egg with a pinch of salt and the flavourful milk.

ADD the yeast mixture and gradually ADD the flour until you've formed a dough ball. COVER with cling film and let it rise for about an hour, or until doubled in size. 

Chocolate beignets
Chocolate beignets

Finishing the chocolate beignets -- 30 minutes

While the dough is resting you can make the chocolate filling in the small saucepan you've used for the milk. HEAT the dark chocolate and cream along with 2 tablespoons of butter on low heat. 

STIR until it's a smooth mixture and set aside. HEAT frying oil in the heavy bottomed pan. 

Chocolate beignets dough
Chocolate beignets dough

DUST your work surface with flour and roll out the dough, but not too thin. DIVIDE the dough into strips and then into squares. FRY the squares for a few minutes on both sides, until they're beautiful golden brown and TRANSFER them to paper kitchen towels.

REPEAT until you've used all the dough. Let the beignets cool off a bit before you fill them with chocolate. Use a small knife to make a small opening at the bottom and fill them with chocolate, the easiest way is using a piping-bag without nozzle. Enjoy!


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