French Chocolate Beignet Trio Recipe

Activate the Yeast

In a small bowl, combine the warm milk (about 110°F or 43°C) with the active dry yeast and granulated sugar. Stir gently and let it sit for about 5-10 minutes until foamy.

Make the Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center, add the activated yeast mixture, melted butter, and eggs. Mix until a dough forms.

Knead the Dough

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.

Prepare the Chocolate Filling

Chop the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it starts to simmer. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth. Add the vanilla extract and mix well. Allow it to cool and thicken slightly.

Shape the Beignets

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out to about 1/2 inch thick. Cut out squares or circles using a knife or biscuit cutter. Place a small dollop of the chocolate filling in the center of half of the pieces, then top with the remaining pieces and seal the edges tightly.

Fry the Beignets

In a deep skillet or large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the beignets in batches, turning them occasionally, until golden brown on all sides, about 2-3 minutes.

Coat the Beignets

Using a slotted spoon, remove the beignets from the oil and drain on paper towels. While they are still warm, mix powdered sugar and cinnamon together, then toss the beignets in the mixture until well coated.