Cinnamon beignets with spiced chocolate sauce
- August 2014
- Makes 30-40
- Hands-on time 1 hour, plus rising
These beignets are more doughnut-like than the traditional version (made with choux pastry) but taste just as good especially when dipped in the spiced chocolate sauce.
- 12.7g (6.3g saturated)
- 20g (10.9g sugars)
Freeze the risen dough (step 2), wrapped well in a freezer bag, for up to a month. Defrost fully before continuing from step 3. The cooled sauce can be kept, covered in the fridge, for up to a week. Gently warm in the microwave.
Rate & review