|Nutritional Guidelines (per serving)|
Beignets are the classic Louisiana dessert. Much like funnel cake, the fried batter is sweet, light, and airy—you'll never be able to eat just one! My recipe gives the treat a chocolate-bourbon twist, sure to surprise everyone’s taste buds at your next party.
Bourbon also plays a strong role in Louisiana’s culture—there’s even a well-known street named after it in New Orleans. By adding this spirit to the sauce, you’re sure to have a dessert that’s full of Southern comfort.
- 1 1/8 teaspoon active dry yeast
- 3/4 cup water (warm)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 egg (beaten)
- 1/2 cup milk
- 3 1/2 cups all-purpose flour
- 1/8 cup vegetable shortening
- 1 quart vegetable oil (for frying)
- For the Chocolate Bourbon Sauce:
- 1 cup sugar
- 1/4 cup light corn syrup
- 3 tablespoon water
- 3/4 cup heavy cream
- 5 tablespoon bourbon
- 8 ounces bittersweet chocolate (chopped)
- 1 teaspoon vanilla extract
- Optional for serving: confectioners' sugar
To prepare the beignets, pour the warm water into the bowl of a stand mixer and sprinkle yeast on top. Let the yeast sit for 5 minutes, and then stir it using a fork.
Place the bowl onto the stand mixer, fitted with the bread dough hook attachment.
Add the sugar, salt, egg, milk, and 2 cups of the flour and mix on medium speed until all ingredients are fully incorporated, about 5–7 minutes.
Add the shortening and the remaining 1-1/2 cups of flour and continue mixing until a ball of dough forms and pulls away from the sides of the bowl.
Remove the bowl from the mixer, cover tightly with plastic wrap, and refrigerate for 2–3 hours.
Working in batches, roll out the dough to 1/4"-thick rectangles, and cut into 2" squares.
Pour the oil into a heavy-bottom sauce pot (or a deep-fryer) and heat to 350 degrees F.
Fry the beignets in batches, until they puff up and turn golden brown, 4–5 minutes, flipping them halfway through the frying process.
Remove from the pot and place them onto a paper towel-lined platter to drain.
Let them cool slightly, but eat while they're still warm.
Serve with the Chocolate Bourbon Sauce.
To prepare the Chocolate Bourbon Sauce, combine the sugar, corn syrup, and water in a 4-quart saucepot.
Bring the mixture to a simmer over medium-high heat, stirring occasionally and brushing down the sides of the saucepan with a wet brush as needed, until the syrup turns golden.
Gently swirl the pan and continue to simmer until the mixture turns a deep amber caramel color.
Remove the saucepot from the heat and slowly add the heavy cream and bourbon, whisking constantly. The mixture will rise and bubble up while you add the liquid.
Add the chopped chocolate and vanilla, and stir until melted.
Cook’s Note: If you’d like, you can add a sprinkle of confectioners’ sugar to the hot beignets once they come out of the oil for an authentic flavor. Frying can seem daunting at first, but it doesn’t have to be! Here are some tips for safe and simple frying. No bourbon on hand? Not a problem! Use brandy, scotch, or another substitution to prepare the sauce.