Chocolate Filled Beignets Recipe

Warm the milk and melt butter

Gently heat the milk in a small saucepan or microwave until about 105–110°F (warm to the touch but not hot). Add the butter and stir until melted. Let cool briefly if too hot.

Activate the yeast (if using instant dry optionally speed up)

Place the instant yeast and 1 tablespoon of the sugar into a small bowl with the warm milk; stir and let sit 5 minutes until foamy. If the mixture doesn't foam, the yeast may be inactive — use fresh yeast.

Combine dry ingredients

In a large mixing bowl, whisk together the flour, remaining sugar (1 tbsp), and salt.

Mix dough

Make a well in the center of the dry ingredients and add the yeast-milk mixture, egg, and vanilla. Mix with a wooden spoon or dough hook on low until a shaggy dough forms. Add melted butter and continue mixing/kneading until the dough is smooth and elastic, about 6–8 minutes by machine or 8–10 minutes by hand. The dough should be slightly sticky but manageable — add up to 1–2 tablespoons flour if excessively sticky.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

Chill (optional for easier handling)

Punch down the dough, transfer to plastic wrap, and refrigerate for 30–45 minutes to make rolling and filling easier (you can skip chilling but handle dough gently).

Roll and cut

On a lightly floured surface, roll dough to about 1/4 inch (6 mm) thickness. Using a 2.5–3 inch round cutter (or square/rectangle if you prefer), cut dough into rounds. Re-roll scraps once and cut more rounds. You should get about 18–24 pieces depending on cutter size.

Make chocolate ganache filling

Heat the heavy cream in a small saucepan until it just begins to simmer. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit 1–2 minutes, then stir until smooth. Allow ganache to cool slightly until thick but still pipeable — about 15–20 minutes. Transfer to a piping bag fitted with a small round tip or to a small zip-top bag and keep at room temperature.

Prepare raspberry filling

If the jam is very loose, place raspberry jam and 1/2 tsp cornstarch in a small saucepan, warm gently while stirring until slightly thickened, then cool. If jam is already thick, spoon into a small piping bag without warming. Keep at room temperature. You should have two separate small piping bags: one with chocolate ganache and one with raspberry jam.

Portion fillings

Test a small amount of each filling on a plate to ensure they will pipe cleanly and are not too runny. Both fillings should be thick enough to hold shape when piped but not rock-solid.

Heat oil

In a heavy pot or deep fryer, heat the neutral oil to 360°F (182°C). Use a thermometer to maintain steady temperature — too cool will produce greasy beignets, too hot will brown the outside before the interior cooks.

Fill beignets

Place a rounded 1 teaspoon of filling (chocolate or raspberry) in the center of half of the dough rounds, leaving a small border around the edge. If making two-flavor beignets (one side chocolate, one raspberry), put filling on separate rounds. Lightly brush the edges of the filled rounds with water. Top each with a second round, pressing the edges gently to seal. Use the tines of a fork to crimp edges or twist slightly to ensure a good seal. Avoid overfilling — about 1 tsp filling per beignet.

Fry in batches

Carefully lower 3–4 filled beignets into the hot oil (do not overcrowd). Fry for about 2–3 minutes per side, flipping once, until golden brown and puffed. Maintain oil at 350–360°F. Adjust time for size; internal dough should be cooked through. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels.

Dust with sugar

While still warm, toss the beignets in powdered sugar (or dust with a sieve). For a slight texture contrast, you can mix 2 tbsp granulated sugar into the powdered sugar before coating. Serve immediately for best texture.

Optional finishing

If desired, pipe a little extra filling into the side of each beignet after frying for a visible chocolate or raspberry dot. Rewarm ganache or jam briefly if needed to pipe.