These chocolatey beignets get an extra kick with a pinch of espresso. We fill them with a rich homemade salted caramel sauce, and dust them with cocoa and powdered sugar for a sweet finishing touch.

Quick Info

⏱️ 155 min • 🍽️ 16 servings • ⭐ 93%

Tags

[North American] • [Easy] • [Breakfast] • [Desserts] • [Snacks]

Ingredients

• 2½ cups whole milk, 110–115°F (43–46°C), divided
• ½ cup granulated sugar
• 2¼ teaspoons active dry yeast
• 7 cups bread flour, plus more for dusting
• 2 teaspoons kosher salt
• ¼ teaspoon ground cinnamon
• 8 tablespoons dark cocoa powder, divided
• 2 teaspoons instant espresso powder
• 2 large eggs, room temperature
• 5 tablespoons unsalted butter, melted and cooled
• 1 tablespoon vanilla extract
• 2 quarts peanut oil, for frying
• ½ cup powdered sugar
• 1 cup granulated sugar
• 6 tablespoons (¾ stick) unsalted butter, cubed, room temperature
• ½ cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon flaky sea salt

Instructions Preview

1. Make the beignet dough: In a 4-cup measuri…
2. In a large bowl, whisk together the flour,…
3. In a liquid measuring cup or small bowl, w…

…and 14 more steps

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Recipe by: Tikeyah Whittle, Breana Jackson • From: Tasty