Desserts & Baking

Warm chocolate beignets in cinnamon sugar

1h 20m
30 minutes

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  • 2 T sugar
  • 1/2 t salt
  • 1 T vanilla extract
  • 1 cup water
  • 1 x 10g sachet dry instant yeast
  • 425 g flour
  • 1 free-range egg
  • 1 T ground cinnamon
  • 200 g sugar
  • 2 cups canola oil
  • For the chocolate filling
  • 200 g 40 - 60% dark chocolate, melted
  • 2 T cream
  • 15 g butter

Combine Sugar, Salt, Vanilla Extract and Water in a jug.

Sprinkle over yeast and cover with a clean tea towel. Set aside until doubled in size

Place mixture in a cake mixer and add the flour, mix into a dough. Chill dough for 1 hour

Roll out the dough onto a floured surface to a thickness of 0.5cm. Cut out circles with a 5cm cookie cutter.

Spoon 1/2 tsp of chocolate filling (recipe below) onto one half of each disc.

Paint the edges of the pastry discs with a little beaten egg and fold over into a half moon shape. Pinch the edges closed to seal.

Place in the freezer for 30 minutes.

Combine cinnamon amd sugar in a shallow bowl.

Heat the oil in a saucapan over a medium to high heat and fry the beignets in batches for 4 minutes, or until golden and puffy.

Remove using a slotted spoon and drain on kitchen paper.

Coat in cinnamon sugar and serve hot

Chocolate Filling

Mix chocolate, butter and cream until smooth and chill until needed.

Andrew Atkinson

Recipe by: Andrew Atkinson

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