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Chocolate Lavender Beignets

Chocolate Lavender Beignets

Pillowy, fluffy, easy fried yeast doughnuts are always a treat.  Adding chocolate and lavender sugar makes them even more special.  

Course Dessert
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 20 beignets

Ingredients

Lavender Sugar

  • 1/2 cup granulated sugar
  • 1 tsp dried lavender buds culinary grade

Beignets

  • 3/4 cup lukewarm water
  • 2 1/4 tsp active dry yeast or 1 envelope
  • 5 tbsp lavender sugar
  • 1 egg
  • 1/2 cup milk
  • 3 1/2 cups all-purpose flour Important: replace 2 tbsp of flour with 2 tbsp unsweetened cocoa powder, use a small strainer to sift the cocoa powder into the flour
  • 1/2 tsp salt
  • 2 tbsp butter unsalted and softened
  • vegetable oil for frying
  • powdered sugar for dusting
  • lavender buds for garnish optional

Instructions

Lavender Sugar

  1. In a mortar and pestle, crush the lavender buds. Place in a small bowl.

  2. Alternatively you can place the lavender buds into a small food chopper or blender and grind up coarsely.  

  3. Add the granulated sugar and toss well to combine. Store in a small glass jar.

Beignets

  1. In a small bowl combine the water, yeast and sugar. Whisk it all together a bit and let it sit for about 5 to 10 minutes until the yeast dissolves and starts to froth up.
  2. Once the yeast has dissolved, add the egg and milk, and whisk.
  3. To the bowl of your mixer add the flour and salt. Add the cocoa powder by passing it through a small strainer first to get rid of any lumps. Use a whisk to combine everything well.
  4. Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl.
  5. This isn't an overly stiff dough. So you could actually work this with your hands in a bowl, kneading gently till well combined.
  6. Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean damp towel or plastic wrap and let it sit and double in size, anywhere from 1 to 2 hours, in a warm place.
  7. Alternatively you can place the covered bowl into the fridge to proof overnight. This way you can get directly to frying up the doughnuts the next morning.

  8. Roll out the dough in a long rectangle that's about 3/4 of an inch in thickness. Cut the dough in long strips then cut the strips to form squares. Or use a ruler to determine what size you would like. Anywhere from 1 inch squares to 2 inch squares or rectangles are great. Don't go any larger.

  9. Add about 3 inches of oil to a deep frying pan. I use a wok. Before frying the beignets make sure the oil is hot, it needs to be 360 F degrees (180C). Fry the beignets, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly. Depending on the size and maintaining your oil temperature, this shouldn't take any longer than 2 minutes per batch.
  10. Transfer the beignets to a large plate or bowl lined with paper towels to drain some of the excess oil. Using a small strainer, dust beignets with plenty of powdered sugar. You can also use cocoa powder for a more sophisticated flavour.
  11. Garnish with extra lavender buds.

Recipe Notes

To freeze beignets before frying, take the cut up pieces and place them onto a wax paper lined baking sheet.  Freeze.  Once frozen you can transfer the doughnuts to a freezer bag.

When ready to enjoy some, pull out as many as you want. Let  them thaw and proceed with the recipe.