These Homemade Beignets with French Hot Chocolate are the ultimate cozy treat. The beignets fry up soft and pillowy on the inside with a perfectly golden, crisp, and slightly chewy exterior, then get buried under a generous snowfall of powdered sugar. Dip them warm into the thick, rich, velvety French hot chocolate that’s decadently smooth and topped with marshmallow fluff, homemade whipped cream, and chocolate shavings. It’s the dreamiest café-style pairing — cozy, indulgent, and truly unforgettable.

Ingredients You Need:

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

Milk Of Choice: Warmed to activate the yeast and create soft, pillowy beignets.

Granulated Sugar: Sweetens the dough and feeds the yeast for a light, airy rise.

Active Dry Yeast: Helps the beignets puff up with their signature pillowy texture.

Eggs: Add richness, structure, and softness to the dough.

Salted Butter: Creates a tender crumb and adds buttery flavor to each bite.

Vanilla Bean Paste Or Extract: Infuses the dough and hot chocolate with warm vanilla flavor.

Bread Flour: Provides the strength and elasticity needed for tall, fluffy beignets.

Salt: Enhances flavor in both the dough and hot chocolate.

Olive Or Avocado Oil: Used for frying to achieve perfectly golden, crisp exteriors.

Whole Milk Or Milk Of Choice: Forms the base of the thick, velvety French hot chocolate.

Heavy Cream: Adds richness and creates that silky, decadent hot chocolate texture.

Unsweetened Dutch-Processed Cocoa Powder: Deepens the chocolate flavor and adds richness.

Instant Coffee (Optional): Intensifies the chocolate flavor without tasting like coffee.

Dark Chocolate: The key to true French-style hot chocolate—rich, thick, luxurious, and melt-in-your-mouth smooth.

Heavy Whipping Cream: Whips into a fluffy topping for serving.

Powdered Sugar: Sweetens the whipped cream and dusts the warm beignets.

Why You’ll Love Homemade Beignets with French Hot Chocolate:

Soft, Pillowy Centers: These beignets fry up incredibly fluffy on the inside with that signature airy, cloud-like texture. 1.

Perfectly Crisp & Golden Exterior: Lightly crisp, slightly chewy edges make every bite addictive. 1.

Powdered Sugar Dream: A generous dusting of powdered sugar gives them that classic café-style finish. 1.

Rich & Velvety Hot Chocolate: The homemade French hot chocolate is thick, decadent, and luxurious — perfect for dipping. 1.

Dipping Heaven: Every warm beignet soaks up the rich chocolate beautifully for the ultimate cozy treat. 1.

Marshmallow Fluff & Whipped Cream: The toppings make the hot chocolate extra indulgent and café-worthy. 1.

Perfect Holiday or Weekend Treat: Warm, cozy, and comfort-filled — ideal for slow mornings or festive gatherings. 1.

Surprisingly Easy to Make: Simple ingredients and straightforward steps make this bakery-quality treat totally doable at home. 1.

Better Than Café-Style: Freshly fried at home means warmer, softer, fluffier beignets than anything store-bought.

Tips for Making Homemade Beignets with French Hot Chocolate:

Use Warm Milk: Your liquid should be around 105–110°F to properly activate the yeast without killing it. 1.

Let the Dough Rise Fully: Beignets need a soft, airy dough — allow the dough to double in size before rolling. 1.

Don’t Over-Flour the Surface: Too much extra flour can make the dough tough instead of pillowy. 1.

Roll Dough Evenly: Aim for an even thickness so the beignets fry uniformly and puff up correctly. 1.

Cut Clean Squares: Use a sharp knife or bench scraper to cut neat pieces that puff evenly in the oil. 1.

Use a Thermometer for Frying: Keep your oil between 350–365°F for perfectly golden, crisp exteriors. 1.

Fry in Small Batches: Overcrowding lowers the oil temperature and prevents proper puffing. 1.

Flip Quickly & Gently: Beignets cook fast — turn them once the bottom is golden, usually within 45–60 seconds. 1.

Drain on Paper Towels: This keeps them crisp instead of soggy. 1.

Dust with Powdered Sugar While Warm: The sugar clings beautifully without melting. 1.

Make the Hot Chocolate Slowly: Heat the mixture over medium-low so it thickens without scorching. 1.

Use High-Quality Chocolate: The better the chocolate, the richer and more velvety the French hot chocolate. 1.

Serve Immediately: Beignets are best fresh — soft, warm, and perfectly fluffy right out of the fryer.

FAQs:

Q: Can I make the beignet dough ahead of time? A: Yes. You can prepare the dough, let it rise once, then refrigerate it overnight. The next day, roll it out, cut, and fry. You can also cut the dough into squares first, place on a baking sheet, cover, and refrigerate overnight. The next morning, pull them out from the refrigerator and allow them to come to room temperature (about 45-60 minutes) before frying.

Q: Do beignets have to be fried, or can I bake them? A: Traditional beignets must be fried to get the classic crisp-yet-pillowy texture. Baking will not create the same rise or chewiness.

Q: Why did my beignets not puff up? A: This usually means the oil wasn’t hot enough or the dough didn’t rise long enough. The dough should be soft, puffy, and slightly airy before frying, and the oil should stay between 350–365°F.

Q: Can I use instant yeast instead of active dry yeast? A: Yes. Instant yeast can be mixed directly with the dry ingredients—no need to activate in warm liquid first.

Q: What’s the best oil for frying beignets? A: Neutral oils with a high smoke point like avocado oil, canola oil, vegetable oil, or peanut oil work best.

Q: How thick should the dough be rolled? A: About ¼ inch thick. Too thin and they won’t puff, too thick and they may stay doughy inside.

Q: Can I make the French hot chocolate ahead of time? A: Absolutely. It stores very well in the refrigerator for up to 4 days. Reheat gently over low heat while stirring until smooth and velvety again.

Q: Can I serve the hot chocolate without the toppings? A: Yes. The marshmallow fluff, whipped cream, and chocolate shavings make it extra indulgent, but it’s delicious on its own.

Q: How do I keep powdered sugar from melting into the beignets? A: Dust them generously right before serving. If the beignets are too hot, the sugar may melt — letting them cool for 2–3 minutes first helps.