Wednesday, February 22, 2012

Cinnamon Beignets with Chocolate Sauce, a Sweet Treat!

Another recipe I made for Mardi Gras were Beignets.  I didn't have the right ingredients for the famed King Cake but I did have what I needed for Beignets.  I had never made these before.  They say beignets are much like a French Doughnut.  I'll admit they were a little work and the original recipe needed some help. The dough was way too dry so I added water as needed. I added some spices to the powdered sugar mix and then I really felt like these needed help from a sauce of some type.  Chocolate is good on almost anything sweet.  These are really sweet tasting so if it's too much, then I would add sea salt on top.  I made up my own chocolate sauce too since the recipes all called for cocoa powder.  Guess what, I don't have cocoa powder either! It's good that I have a nice chocolate bar stash for these times.


  • 1/4 cup water
  • 1/2 tablespoon yeast
  • 1/8 cup shortening
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • 1/2 cup evaporated milk
  • 1 egg, beaten
  • 3 1/4 cups flour
  • 1 quart vegetable oil for frying
  • 1 cup confectioners' sugar for dusting
  • 1 Tbsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cloves

  • Pour 1/4 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.

  • Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.

  • Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.

  • Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.

  • Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).

  • Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar, cinnamon, nutmeg and cloves and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Quick and Easy Chocolate Sauce

3 Tbsp. Nutella Spread
1 Tbsp. Brown Sugar
1/4 Cup Milk
2 squares of Hershey's Special Dark Chocolate (from large bar)
1 tsp. Butter

On low medium heat, mix and melt all ingredients into small saucepan.  Add more milk if needed for thinner consistency.  Drizzle over Beignets or anything you can think of.  Would be good on cakes and ice creams.

Original Beignets recipe from PREGOCOOK on
Chocolate Sauce recipe made by me!

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