Vanilla Bean Beignets with Chocolate Fudge Sauce

In celebration of Mardi Gras I made these beignets. They are light fluffy pillows of fried goodness. Seriously, they are delicious! What makes them even better is the warm chocolate fudge on the side. Enjoy with a cup of Café au lait.

Beignets

  • 3/4 cups warm water
  • 1 packet active dry yeast
  • 1/4 cup granulated sugar, plus a pinch
  • Pinch salt
  • 1 large egg
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • seeds from one vanilla bean
  • 3 1/2 -4 cups bread flour or all-purpose flour, plus more as needed (I used bread flour)
  • 2 tablespoons vegetable shortening
  • butter
  • Vegetable oil, for deep frying
  • powdered sugar for dusting

In the bowl of a stand mixer with the dough hook attachment add the warm water, yeast and pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes.

To the bowl add the 1/4 cup of sugar, salt, egg, vanilla, vanilla bean seeds scraped from one vanilla bean, and the condensed milk. With the mixer on low, add half the flour and mix until just combined. Add the shortening, continue to add remaining flour until the dough forms into a mass. I used about 3 1/2 cups. Transfer dough to floured surface and knead until smooth. Add the dough to a large buttered bowl and cover with plastic wrap. Let the dough rest 3 to 4 hours, or overnight in the refrigerator.

Once rested, gently turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top so you can work with the dough. Gently shape the dough into a 1-inch thick rectangle so it can be cut into squares. Using a sharp knife or pizza cutter cut into squares, (you should yield 12 large squares, depending on how thick you rolled the dough).

Heat about 3 inches of oil in a large, heavy-based pot over medium heat, (you want to make sure there is plenty of room as the beignets will puff up when cooked) to 350 degrees. Fry the beignets in batches, about 3 minutes per batch. Turn them in the oil while they fry to brown evenly on both sides. Drain on paper towels to remove excess oil. Transfer beignets to a serving platter and dust generously with powdered sugar.

Chocolate Fudge Sauce

  • 1 1/4 cups sweetened condensed milk (left over from beignets)
  • 1 cup semi sweet chocolate chips
  • 1 tablespoon butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla
  • pinch of salt

Add condensed milk, chocolate, butter, and heavy cream to a sauce pan. Heat over low heat stirring occasionally until chocolate is melted. Remove from heat and add vanilla and a pinch of salt. Serve warm on the side with beignets. This sauce is so good, it’s hard not to eat all of it after its done!

These beignets take a little bit of time to make, but trust me it is well worth it. Try them with vanilla ice cream topped with the chocolate fudge sauce.


Published by

Candice Birdsong

142 thoughts on “Vanilla Bean Beignets with Chocolate Fudge Sauce”

  1. I would definitely have to make these on the weekends because they seem a bit time-consuming. However, since you made these look SO yummy, I would pinch in the time to make these during the week 🙂 You did a great job!!

      1. Wonderful! I was just thinking I was gonna have to shell out for a stand mixer (which I would anyway, but just wasn’t prepared to do it). this just looks like fun to do (and to eat)
        🙂

  4. I think I could just make and eat the chocolate fudge sauce all by itself right now. I’m having one of those chocolate cravings where I just can’t seem to find the right chocolate combination to satisfy it. Maybe this recipe will do the trick!
    Thanks for sharing your recipe!

  5. Not fair when I have a.) a complete lack of time to make them this morning; b.) the inability to transport myself to New Orleans but c.) the desire to eat them. Now.

    😉

  8. Oh my… this looks so yummy! Thanks for sharing, I will need to make this very soon. “light fluffy pillows of fried goodness” = amazing

    Onto explore more of your blog, Congrats on being freshly pressed.

  9. […] – Ms. Veronica’s In celebration of Mardi Gras I made these beignets. They are light fluffy pillows of fried goodness. Seriously, they are delicious! What makes them even better is the warm chocolate fudge on the side. Enjoy with a cup of Café au lait. Beignets 3/4 cups warm water 1 packet active dry yeast 1/4 cup granulated sugar, plus a pinch Pinch salt 1 large egg 1/2 cup sweetened condensed milk 1 teaspoon vanilla extract seeds from one vanilla bean 3 1/2 -4 c … Read More […]

  10. I might actually have to try this, despite my complete terror of anything remotely approaching deepfrying (not for the health issues, just for the oil burns I’ve seen on other people)…they just look so good!

  11. Oh geez! These look sooooo good! I’m definitely going to make them at some point. Congrats on being on FP!

  12. OMG! Posts like this should be illegal! Now I won’t be able to work and I will be thinking the whole day about this recipe!
    Delicious!!!! I will thank you only after I can taste it!!!! lol :))

  17. I love, LOVE these and your post is so timely as I was just thinking about what I could make with my daughter this weekend.

    Thanks for sharing!

  19. Those beguilingly photographed beignets totally take me back to my childhood, when my mum used to make them, all dusted in ‘fairy sugar’ (what we called confectioners’ sugar). Now in Scotland so beignets are not much mentioned, but I may start a small hot pastry revolution of my own. Thanks for the gorgeous recipe and photos.

  30. They look very good! Oh hey, I noticed that you have a lot of traffic in your site. How do you do that? I’m kinda new here and I wanna share my blogs to the world! Can you give me some tips and view my blog for me? It really means a lot to me 🙂

  31. Yum. Just looking (only) at your blog for a zero calorie dessert. Ok, I’m done. Thanks.

  33. Oh this is gonna be YUMMM-EEEE! Thank you for sharing! What lovey photos and well done instructions….perfect for sharing! I am gonna try thses for my birthday breakfast this weekend! Congrats on being Freshly Pressed!!! Well done and deserved!!

  40. Wow these sound amazing – I really wanted a recipe for these after seeing them whilst watching ‘princess and the frog’ with my little girl ha ha.
    Will be trying them very soon!

  41. Those sound absolutely divine! I love Beignets. Will have to try these. You should check out my blog at some point too, I have some fun homemade deserts on there ;p. great post!

  42. Wow! That looks awesome. Reminds me of chocolate croissants for some reason. Will have to try this one day. Thanks for sharing.

    MJ – muchamunch.wordpress.com

  46. wow! these look delicious! Benignets are one of my all time favorite ways to fry dough. I’ll have to try these ones!

  51. wow these look awesome! sometimes i go buy crescent rolls and just fill the triangle with choc. chips and fold it up from all sides, american version lol

  58. wow, i shouldnt of visited here! makes me hungry for something i cant have on my diet! mmm… WHY CAN’T I JUST BE 110!!? please visit my new site! need ppl so i can sell my designs in the future and get a career in fashion! plzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz!

  60. Ever since I honeymooned in New Orleans I’ve loved beignets. And I’ve always had a thing for chocolate. Now you’ve brought my two favorites together. This is bliss. Congrats on being freshly pressed. Can’t wait to try this! 🙂

  65. Awesome post. This sure be another delight for my list. The photos are lovely and so irresistible. I’ve been a fan of croissants since I was small, and maybe this time I’ll include this beignet wonder treat to surprise everyone! Being Freshly Pressed is a masterspiece! I must have this too. Thanks for sharing! Keep up!

  73. Gorgeous photography! These look irresistable- but since I bake dairy and gluten-free, I’d have to figure out some adjustments…the fudge sauce looks killer good! Beautiful blog. I’ll check back just to punish myself with painful desires!

    -Silky Sienna

  85. A couple of the ladies here at Ontos were down in New Orleans a couple of weeks ago for a Dermatology Convention. They had to try the Beignets! Glad to see the rest of us don’t have to go all the way down there to have a taste. 🙂 Thanks for the post!

  88. Omg this looks so gooood! I’ll add your recipe to my collection (and of course, I’ll do it), thanks for sharing ^^

    Greeting for Chile!

    Javi.

  89. Why do I have to find out about this blog, just now that I’ve decided to eat healthier to loose a little weight?

  92. These look delicious! I’ll have to try these out when I go home for a weekend. I don’t currently have a kitchen aid since I just graduated and am just scraping by, but I’d love to try this recipe out. Do you think I could hand mix this dough or is it too tough?

  93. These look delicious! I’ll have to try these out when I go home for a weekend. I don’t currently have a kitchen aid since I just graduated and am just scraping by, but I’d love to try this recipe out. Do you think I could hand mix this dough or is it too firm of a dough to stir by hand?

  94. You’ve made these look SO delectable! I wish I liked to spend lots of time in the kitchen. Then, I’d make them myself.
    The pics remind me of the 1st time I ever had a beignet. It was in Louisiana, I felt so “comforted” it was ridiculous. Comfort food to the MAX!
    I’ll stay tuned for more recipes.

  97. Oh wow! These look amazing. Quick question though because I’m not real well versed is working with dough. When you let it rest for 3-4 hours….do you need to chill it? Or do you just put in the fridge when you leave it overnight. Probably a dumb question, but I’m a stickler for details 🙂

    I can’t wait to make this!!

    1. Thanks! I actually just left the dough out in my kitchen at room temp for aout 4 hours. If your going to let it sit overnight you should refrigerate it. I also refrigerated the extra dough or a later use.

  98. This recipe looks awesome! My daughter is in Switzerland learning to make pastry. I am going to pass this one along to her. She is sure to get an A+ . Thanks so much for sharing!

  100. I have been wanting to find a good beignet recipe after eating some delicious ones at our local farmer’s market. But I didn’t even have to look! It appeared for me in freshly pressed!
    Bookmarked for the weekend! Lovely pic, btw.

  101. Absolutely making these for the St. Patrick’s Day brunch I’m having for the Chicago Parade and dye’ing of the River! Thanks for the recipe and gorgeous pictures!

  103. mmmm, this is making me drool!! not a good look in the office though!hehe!
    i shall def give this a try!
    thanks!

  105. Insane. Seriously ridunkulous. Isn’t there some sort of statute against making something look so good, when someone else can read it really late at night before they go to bed but are super hunger but there’s nothing good to eat in the house, unless you count toasted oat flax?

    Grrrr! Congrats on the Fresh Pressage!

    Dug
    http://thf2.wordpress.com

  106. These look delicious! Congrats on freshly pressed – I just wrote my first blog about food today, actually! I’m hoping to do it at least once a week once this semester is out and I have time to lounge around my apartment and cook to my hearts content without worrying about homework and school newspaper responsibilities. These are definitely going on my list of things to try out – thanks for sharing!

    1. Thanks and good luck with your blog I’ll definitely check it out. I know how it is needing the time. I make two things a day sometimes when I’m off from work so i can take all the time I need. It’s all worth it at the end!

  110. Congrats on being Freshly Pressed. Omg I feel like I have died and gone to heaven. This is such a scrumptious recipe. Thanks for sharing. If this were to be cooked at my house they sure wouldn’t last very long.

  113. Love your blog. Wow, this Vanilla Bean Beignet looks wonderful! I’m just curious about the vanilla beans. Will they dissolve? Or do they add a crunch to the dough?

    1. Thanks so much! The vanilla beans will add an extra kick of vanilla flavor to the beignets. They blend in with the batter, but you will probably see small flecks of them like in vanilla bean ice cream.

  116. Hi there, I was wandering around online and I stumbled to your webpage from bing. I read some of your articles and thought they were awesome. Thank you, I’ll try to stop by your page again soon.

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