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–+ servings
chocolate beignets in pie plate with dusting wand and a plate with a beignet beside, a jar of chocolate powdered sugar, empty glasses, and a white cheesecloth behind.

Easy Chocolate Beignets

5 from 1 vote
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Author: Traci Crossland
Soft, pillow-y, and oh-so chocolate-y! These Chocolate Beignets are easy to make, come together in 45 minutes, and are the perfect indulgent breakfast treat or even dessert.

Ingredients

Beignets

  • 3 cups all purpose flour*
  • ⅞ cup natural process cocoa powder sifted
  • 1⅔ teaspoons instant yeast
  • 3 Tablespoons unsalted butter
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • ⅔ cup boiling water
  • 5 ounces evaporated milk
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • vegetable oil for frying

Topping

  • ¼ cup powdered sugar
  • 2 Tablespoons natural process cocoa powder
US Customary - Metric

Instructions

Beignets

  • In the bowl of an electric mixer fitted with the dough hook attachment, combine flour, cocoa powder, and yeast.
  • Combine butter, sugar, salt, and boiling water in a small bowl.
  • Stir until butter melts.
  • Add evaporated milk.
  • Mix well.
  • Allow mixture to cool to room temperature.
  • Whisk in egg and egg yolk.
  • Pour over dry ingredients.
  • Mix at low speed for 1-2 minutes.
  • Increase speed to medium high.
  • Knead until dough becomes smooth, about 6-8 minutes.
  • Turn dough out onto a lightly floured surface.
  • Roll out to 3/16 inch.
  • Use a pizza cutter or sharp knife to cut beignets into 40 pieces.
  • Heat 2 inches of oil in a wide stockpot to 325℉.
  • Cook beignets, a few at a time, for about 1 minute per side.
  • When cooked through, remove from oil with a slotted spoon.
  • Drain on paper towels.

Topping

  • Whisk together sugar and cocoa.
  • Sift over the tops of hot beignets, turning to coat both sides.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Expert Tips:
  • 7/8 cup is equal to ¾ cup + 2 Tablespoons.
  • 5 ounces of evaporated milk is the same as 1 small can.
  • To boil the water, you can use a tea kettle, a small pot on your stove, or even your microwave!
  • When mixing the liquid ingredients, make sure the milk mixture is cool enough to NOT cook your egg. You don’t want scrambled egg bits in your beignets!
  • Be careful to not over mix the dough. This is super important. Follow the times listed in the recipe card for mixing for the best results!
  • If you don’t have a stand mixer, you can knead this dough by hand. It does take much longer, but it can be done.
  • Remember to dust the excess flour off the beignets before you drop them in the grease. 
  • Keep the oil temperature as close to 325 degrees F as possible. If the temperature is too cool, the beignets won't rise as well. If it is too hot, they'll burn before they are cooked through.
  • Don’t leave the beignets unattended when they are frying. They may burn!
  • These beignets are best served warm.

Nutrition

Serving: 2beignetsCalories: 137kcalCarbohydrates: 24gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 130mgPotassium: 121mgFiber: 2gSugar: 7gVitamin A: 95IUVitamin C: 0.1mgCalcium: 30mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.