Gingerbread Surprise Beignets with Spiced Mocha Hot Chocolate

Gingerbread Surprise Beignets with Spiced Mocha Hot Chocolate requires roughly 2 hours and 40 minutes from start to finish. This recipe serves 24 and costs 59 cents per serving. One serving contains 394 calories, 4g of protein, and 24g of fat. A mixture of molasses, bread flour, instant coffee, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Christmas event. 977 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Half Baked Harvest. Plenty of people really liked this hor d'oeuvre. Overall, this recipe earns a rather bad spoonacular score of 32%. Similar recipes are Gingerbread Chocolate Mocha Latte #KraftHolidaySavings, Hot Spiced Mexican Hot Chocolate with Ice Cream Dusted with Chili Powder, and Spiced Mocha Chocolate Cookies.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions!BeignetsMix the yeast, brown sugar and water in the bowl of a stand mixer fitted with the dough hook. Let sit for 10 minutes and allow the yeast to proof, it will foam up. Once the yeast is ready, add the eggs, salt, buttermilk, melted butter, molasses and vanilla.Add 2 1/2 cups flour, the ginger, cinnamon, nutmeg and all-spice, mix on medium until combined. Continue adding the remaining 1/2 cup of flour slowly until it is all incorporated. Dough will be sticky. At this point begin adding a tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes). If you dont have a mixer or would rather knead the dough with you hands, place the dough on a floured surface and knead until smooth, adding a little more flour as needed (about 8-10 minutes). The dough may still be a bit sticky, but shouldnt be overly so.Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top. Let rise for 2 hours in a warm spot. When the dough is ready place the dough on a lightly floured surface and roll out into a square or rectangle.To make unstuffed beignets: Roll to 1/4 inch thick. Use a pizza cutter, knife or pastry cutter to cut the dough into 33 inch squares (about 25 squares).To make Nutella stuffed beignets: When the dough is ready place the dough on a lightly floured surface and roll out into a square or rectangle. Roll to 1/8 inch thick. Use a knife or pastry cutter to cut into 33 inch squares (about 50 squares).Scoop out a scant teaspoon of Nutella and place in the middle of a square. Gently place another square on top and pinch the sides together. Fold each side in about 1/4 inch and pinch again. It is VERY important that the beignet is well sealed. If not, it could pop open while it fries and all the filling will spill out!*Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. I would recommend using an instant read thermometer so you know the exact temperature at all times.Once the oil is ready, fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares. Dust the warm beignets with powdered sugar on both sides.!Hot ChocolateIn a small bowl, mix together the cocoa powder, sugar, cinnamon, instant coffee and salt. Heat a large saucepan over medium heat. Add the milk and cream. Bring it to a simmer, stirring every few minutes. Sprinkle the dry chocolate mixture over the hot milk, turning the heat down to low. Whisk continuously until smooth (do not let it boil), then whisk in the chopped chocolate and vanilla extract.!To serveServe the warm beignets with a big mug of hot chocolate...enjoy by the fire while listening to Christmas music. Obviously.

 

Step by step:

1. Mix the yeast, brown sugar and water in the bowl of a stand mixer fitted with the dough hook.

2. Let sit for 10 minutes and allow the yeast to proof, it will foam up. Once the yeast is ready, add the eggs, salt, buttermilk, melted butter, molasses and vanilla.

3. Add 2 1/2 cups flour, the ginger, cinnamon, nutmeg and all-spice, mix on medium until combined. Continue adding the remaining 1/2 cup of flour slowly until it is all incorporated. Dough will be sticky. At this point begin adding a tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes). If you dont have a mixer or would rather knead the dough with you hands, place the dough on a floured surface and knead until smooth, adding a little more flour as needed (about 8-10 minutes). The dough may still be a bit sticky, but shouldnt be overly so.Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top.

Let rise for 2 hours in a warm spot. When the dough is ready place the dough on a lightly floured surface and roll out into a square or rectangle.To make unstuffed beignets

1. Roll to 1/4 inch thick. Use a pizza cutter, knife or pastry cutter to cut the dough into 33 inch squares (about 25 squares).To make Nutella stuffed beignets: When the dough is ready place the dough on a lightly floured surface and roll out into a square or rectangle.

2. Roll to 1/8 inch thick. Use a knife or pastry cutter to cut into 33 inch squares (about 50 squares).Scoop out a scant teaspoon of Nutella and place in the middle of a square. Gently place another square on top and pinch the sides together. Fold each side in about 1/4 inch and pinch again. It is VERY important that the beignet is well sealed. If not, it could pop open while it fries and all the filling will spill out!*

3. Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. I would recommend using an instant read thermometer so you know the exact temperature at all times.Once the oil is ready, fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature.

4. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares. Dust the warm beignets with powdered sugar on both sides.!Hot Chocolate

5. In a small bowl, mix together the cocoa powder, sugar, cinnamon, instant coffee and salt.

6. Heat a large saucepan over medium heat.

7. Add the milk and cream. Bring it to a simmer, stirring every few minutes. Sprinkle the dry chocolate mixture over the hot milk, turning the heat down to low.

8. Whisk continuously until smooth (do not let it boil), then whisk in the chopped chocolate and vanilla extract.!To serve

9. Serve the warm beignets with a big mug of hot chocolate...enjoy by the fire while listening to Christmas music. Obviously.

Nutrition Information:

covered percent of daily need