Description
These Halloween No Yeast Ghost Beignets are delightful, fluffy French donuts that are yeast-free and quick to make. Perfect for the spooky season, they are lightly fried to a golden color, dusted with powdered sugar, and served with a simple, rich chocolate dipping sauce. The dough is chilled for easy handling and cut into ghost shapes for a festive touch, making them a fun treat for the whole family to enjoy.
Ingredients
Dough Ingredients
- 2 ⅓ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons lukewarm milk
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup salted butter, softened to room temperature
- Oil for deep frying
Finishing
- ½ cup powdered sugar, for dusting
Chocolate Dipping Sauce
- ½ cup whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt thoroughly.
- Add Wet Ingredients: Pour in the lukewarm milk, vanilla extract, and eggs. Mix together until the mixture is crumbly.
- Change to Dough Hook and Add Butter: Switch the mixer to the dough hook attachment. Mix on medium speed for about 2 minutes, then add the softened butter.
- Knead the Dough: Continue mixing until the dough pulls away from the sides of the bowl, about 1 minute. The dough should be sticky; if too sticky, gradually add up to ¼ cup more flour.
- Chill the Dough: Place the dough in the refrigerator for 30 minutes to firm up for easier rolling and cutting.
- Roll and Cut Shapes: On a well-floured surface, roll the dough out to ¼-inch thickness. Use a ghost-shaped cookie cutter to cut out shapes. Cut two eye holes in each ghost with a large drinking straw.
- Prepare Remaining Dough: Gather scraps, form into a ball, and refrigerate until ready to cut and fry.
- Heat Oil: Fill a Dutch oven or heavy pot with enough oil for 2-inch deep frying and heat to 360°F (180°C).
- Fry Beignets: Fry the dough ghosts in batches until golden and puffed on one side, about 1 to 1½ minutes. Flip and fry the other side until golden. Remove with a slotted spoon and drain on paper towels.
- Dust with Powdered Sugar: Once slightly cooled, dust the beignets generously with powdered sugar.
- Fry Extra Dough Pieces: Roll out remaining dough, cut into squares with a pizza cutter, and fry as above.
- Make Chocolate Dipping Sauce: Combine whipping cream and chocolate chips in a microwave-safe bowl. Heat on high for 30 seconds, stir, then heat another 30 seconds until smooth. Serve warm alongside beignets.
Notes
- Chilling the dough makes it much easier to handle and work with.
- Maintain oil temperature at 360°F for optimal frying results and to prevent greasy beignets.
- If the dough is too sticky, add flour slowly to avoid making it tough.
- Use a large drinking straw to create ghost eyes for a fun Halloween effect.
- Serve beignets fresh for best texture and flavor.