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Ghost Beignets with Chocolate Ganache Dip Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Approximately 12-15 beignets depending on size
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Description

Enjoy these delightful Ghost Beignets, a yeast-free, cinnamon-flavored fried dough treat perfect for Halloween or any fun occasion. Served with a rich chocolate ganache dip sweetened with golden syrup, these beignets are easy to make and irresistibly delicious.

Ingredients

Beignet Dough

  • 390g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 60g caster sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 220ml buttermilk

Chocolate Ganache Dip

  • 100g dark or milk chocolate
  • 50ml double cream
  • 1-2 tbsp golden syrup (or syrup of choice)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together 390g plain flour, 2 tsp baking powder, 1 tbsp cinnamon, 60g caster sugar, and 1/2 tsp salt until fully combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk 1 egg, 1 tbsp vanilla extract, and 220ml buttermilk until smooth.
  3. Form Dough: Pour the wet mixture into the dry ingredients and stir with a spoon until a rough dough forms. Transfer to a lightly floured surface and knead gently until the dough becomes smooth but slightly sticky, adding flour as necessary to prevent excess stickiness.
  4. Rest Dough: Wrap the dough tightly in cling film and let it rest for 10 minutes; this helps to relax the dough and makes rolling easier.
  5. Roll and Cut Shapes: Lightly flour your counter and dough surface, then roll the dough into a large rectangle about 1 cm thick. Use a ghost-shaped cookie cutter to cut out the beignets.
  6. Fry Beignets: Heat oil in a frying pan over medium heat. Fry the cut-outs for 1-2 minutes on each side until golden brown and puffed up. If they do not puff, the oil may not be sufficiently hot. Remove and drain on kitchen towels to absorb excess oil.
  7. Dust with Icing Sugar: Once drained, dust the beignets generously with icing sugar and set aside while preparing the ganache.
  8. Prepare Chocolate Ganache Dip: In a microwave-safe bowl, combine 100g chocolate and 50ml double cream. Microwave in 10-second intervals, stirring between each, until melted and smooth. If using dark chocolate, stir in 1-2 tbsp golden syrup or syrup of your choice to sweeten the ganache.

Notes

  • Ensure the frying oil is at medium heat to achieve golden and evenly cooked beignets.
  • If the dough is too sticky to handle, dust with a little more flour but avoid over-flouring to keep the texture light.
  • Use fresh buttermilk for best flavor and tenderness of the dough.
  • The rest time is essential to make rolling out and cutting the dough easier.
  • Golden syrup in the ganache adds a lovely sweetness, especially when using dark chocolate.
  • Serve beignets warm for the best taste experience.

Find it online: https://evelynscooking.com/ghost-beignets-with-chocolate-ganache-dip-recipe/