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Ingredients You Need:

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

  • Milk Of Choice: Warmed to activate the yeast and create soft, pillowy beignets.
  • Granulated Sugar: Sweetens the dough and feeds the yeast for a light, airy rise.
  • Active Dry Yeast: Helps the beignets puff up with their signature pillowy texture.
  • Eggs: Add richness, structure, and softness to the dough.
  • Salted Butter: Creates a tender crumb and adds buttery flavor to each bite.
  • Vanilla Bean Paste Or Extract: Infuses the dough and hot chocolate with warm vanilla flavor.
  • Bread Flour: Provides the strength and elasticity needed for tall, fluffy beignets.
  • Salt: Enhances flavor in both the dough and hot chocolate.
  • Olive Or Avocado Oil: Used for frying to achieve perfectly golden, crisp exteriors.
  • Whole Milk Or Milk Of Choice: Forms the base of the thick, velvety French hot chocolate.
  • Heavy Cream: Adds richness and creates that silky, decadent hot chocolate texture.
  • Unsweetened Dutch-Processed Cocoa Powder: Deepens the chocolate flavor and adds richness.
  • Instant Coffee (Optional): Intensifies the chocolate flavor without tasting like coffee.
  • Dark Chocolate: The key to true French-style hot chocolate—rich, thick, luxurious, and melt-in-your-mouth smooth.
  • Heavy Whipping Cream: Whips into a fluffy topping for serving.
  • Powdered Sugar: Sweetens the whipped cream and dusts the warm beignets.

Recipe Faqs

Recipe FAQS

Neutral oils with a high smoke point like avocado oil, canola oil, vegetable oil, or peanut oil work best.

Yes. You can prepare the dough, let it rise once, then refrigerate it overnight. The next day, roll it out, cut, and fry. You can also cut the dough into squares first, place on a baking sheet, cover, and refrigerate overnight. The next morning, pull them out from the refrigerator and allow them to come to room temperature (about 45-60 minutes) before frying.

Yes. Instant yeast can be mixed directly with the dry ingredients—no need to activate in warm liquid first

Neutral oils with a high smoke point like avocado oil, canola oil, vegetable oil, or peanut oil work best.

Traditional beignets must be fried to get the classic crisp-yet-pillowy texture. Baking will not create the same rise or chewiness.
 

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    Why You’ll Love Homemade Beignets with French Hot Chocolate:

    1. Soft, Pillowy Centers: These beignets fry up incredibly fluffy on the inside with that signature airy, cloud-like texture.
    2. Perfectly Crisp & Golden Exterior: Lightly crisp, slightly chewy edges make every bite addictive.
    3. Powdered Sugar Dream: A generous dusting of powdered sugar gives them that classic café-style finish.
    4. Rich & Velvety Hot Chocolate: The homemade French hot chocolate is thick, decadent, and luxurious — perfect for dipping.
    5. Dipping Heaven: Every warm beignet soaks up the rich chocolate beautifully for the ultimate cozy treat.
    6. Marshmallow Fluff & Whipped Cream: The toppings make the hot chocolate extra indulgent and café-worthy.
    7. Perfect Holiday or Weekend Treat: Warm, cozy, and comfort-filled — ideal for slow mornings or festive gatherings.
    8. Surprisingly Easy to Make: Simple ingredients and straightforward steps make this bakery-quality treat totally doable at home.
    9. Better Than Café-Style: Freshly fried at home means warmer, softer, fluffier beignets than anything store-bought.