Cajun Chocolate Beignet Tower with Spicy Cinnamon Sugar

Allergens

Eggs, Dairy, Gluten

Ingredients

• 1 cup warm milk (105
• 110°F)
• 2 1/4 tsp active dry yeast
• 3 cups all
• purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs, room temperature
• 1/4 cup unsalted butter, melted and cooled
• Canola oil, for frying
• 1/2 cup granulated sugar + 1 tbsp ground cinnamon, mixed
• 2 oz semi
• sweet chocolate, melted
• Powdered sugar, for dusting

Instructions

1. In a large bowl, combine warm milk and active dry yeast. Stir gently and let sit for 5 minutes until foamy.
2. In another bowl, whisk together flour, cocoa powder, 1/2 cup sugar, salt, ground cinnamon, and ground nutmeg.
3. Add the eggs one at a time to the yeast mixture, whisking well after each addition. Gradually add the dry ingredients, mixing until combined. Stir in the cooled melted butter.
4. Knead the dough on a floured surface for 5 7 minutes or until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat canola oil to 350°F in a deep frying pan or heavy pot.
6. On a floured surface, roll out the dough to a 1/4 inch thickness and cut into 2 inch squares. Carefully drop the beignets into the hot oil and fry for 2 minutes per side or until golden brown. Remove with a slotted spoon and place on paper towels to drain.
7. Dip each warm beignet in melted chocolate, then roll in the cinnamon sugar mixture. Place on a wire rack to cool slightly.
8. Arrange the beignets on a serving plate, forming a tower, and drizzle with additional melted chocolate if desired. Dust with powdered sugar before serving.

Chef’s Insight

The combination of spicy cinnamon sugar and rich chocolate creates an unforgettable dessert experience.

Notes

Serve with a side of chicory coffee for an authentic Cajun experience.