We are a few days into October and there’s nothing better than whipping up some fun, festive treats to get in the spooky spirit. And if you’re looking to combine a bit of seasonal charm with a beloved classic, Ghost Beignets are the ultimate choice. Light, fluffy, and covered in powdered sugar, these ghost-shaped beignets are the perfect mix of spooky and delicious. Whether you’re hosting a Halloween party or just treating yourself, these little delights will bring a smile to your face as they float across your plate like little ghostly figures.
So grab your ghost cookie cutters and frying pan, and let’s make these hauntingly good Ghost Beignets!
Ingredients
For this recipe, we’ll be working with a traditional beignet dough that’s light and airy, perfect for frying up ghost-shaped pieces of deliciousness. Here’s what you’ll need:
Batter:
- 1 cup warm water: The base liquid to activate the yeast and hydrate the dough.
- ⅔ cup whole milk, warmed: Adds richness and tenderness to the dough.
- 2 teaspoons active yeast: For that essential rise and fluff.
- ⅓ cup white granulated sugar: Sweetens the dough.
- 1 egg + 1 egg yolk: Provides richness and structure.
- 1 teaspoon vanilla extract: Adds flavor and a slight hint of sweetness.
- 1 teaspoon salt: Balances the flavors.
- 4 cups all-purpose flour: The main dry ingredient for structure.
- 3 tablespoons unsalted melted butter: Gives the dough a soft, buttery texture.
- Frying oil: For crisping the beignets to golden perfection.
Topping:
- Honey: For drizzling and adding a slight sweetness.
- 1 ½ cups powdered sugar: The classic dusting for beignets, mimicking ghostly powder.
Ghost Beignet Dough
The heart of any good beignet is the dough. Fluffy on the inside, slightly crisp on the outside—this dough is all about creating the perfect balance of texture and flavor.
Activate the Yeast: Start by combining 1 cup warm water, ⅔ cup warm milk, and 2 teaspoons active yeast in a small bowl. Stir gently and let it sit for 5-10 minutes. The mixture should become foamy, which indicates that the yeast is alive and ready to work its magic.
Mix the Batter: In a separate large bowl, whisk together ⅓ cup granulated sugar, 1 whole egg, 1 egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon salt. Once combined, pour in the foamy yeast mixture and stir. Slowly add 4 cups of flour, one cup at a time, mixing as you go. The dough should start to come together but remain slightly sticky.
Knead and Let It Rise: After the flour is incorporated, stir in 3 tablespoons melted butter. Knead the dough for about 5 minutes, until it’s smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Cut Out & Fry Beignets
Once your dough has risen and is full of air, it’s time to roll it out and bring those spooky ghosts to life.
Roll the Dough: Transfer the dough to a lightly floured surface and roll it out to about ¼ inch thick. This thickness will allow the beignets to puff up perfectly when fried, while still holding their ghostly shape.
Cut Out Ghost Shapes: Use your ghost-shaped cookie cutters to cut out as many shapes as possible. Feel free to re-roll the dough scraps to get a few more beignets out of your batch.
Heat the Oil: In a deep frying pan or pot, heat enough oil to submerge the beignets. The oil should reach 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small piece of dough into it; if it sizzles and floats, the oil is ready.
Fry the Beignets: Carefully drop a few ghost beignets at a time into the hot oil. Fry each one for about 1-2 minutes per side, until they’re puffed up and golden brown. Be careful not to overcrowd the pan, as this will lower the oil’s temperature and affect the fry.
Drain the Beignets: Use a slotted spoon to transfer the fried beignets to a plate lined with paper towels to drain any excess oil.
Honey & Powdered Sugar
Now comes the fun part—finishing off your Ghost Beignets with the classic powdered sugar topping!
Drizzle with Honey: For a slight touch of sweetness and to help the powdered sugar stick, drizzle each beignet lightly with honey.
Dust with Powdered Sugar: While the beignets are still warm, sift 1 ½ cups powdered sugar over the tops. The powdered sugar not only gives them their signature look but also adds a melt-in-your-mouth sweetness that pairs perfectly with the crispy dough.
Serve Warm: Ghost Beignets are best enjoyed fresh and warm, so serve them immediately after dusting with powdered sugar. Whether they’re eaten for breakfast, dessert, or as a snack, they’re sure to be a hit at your Halloween gathering!
Tips for the BEST Beignets
Want to ensure your Ghost Beignets turn out perfectly every time? Here are some key tips to keep in mind:
- Use warm liquids: The water and milk should be warm, not hot. If they’re too hot, they could kill the yeast, preventing the dough from rising.
- Knead the dough well: Kneading the dough helps develop the gluten, which gives beignets their soft, chewy texture. Don’t skip this step!
- Let the dough rise fully: Don’t rush the rising process. Allow the dough to double in size for light and airy beignets.
- Maintain oil temperature: Be sure the oil stays at 350°F (175°C) while frying. If the oil is too cool, the beignets will absorb too much oil and become greasy. Too hot, and the outside will cook before the inside is done.
- Fry in small batches: Overcrowding the frying pan can lower the oil temperature, leading to uneven frying. Cook the beignets in small batches for the best results.
Whether you’re planning a spooky Halloween breakfast or simply want to add a playful twist to a classic treat, Ghost Beignets are a must-try. They’re fun to make, even more fun to eat, and they capture the essence of Halloween with their ghostly shapes and sugary sweetness. Plus, with a drizzle of honey and a dusting of powdered sugar, these beignets bring a hauntingly good balance of flavors that everyone will love.
So grab your ingredients, break out the ghost cookie cutters, and fry up a batch of these Ghost Beignets to bring a little Halloween magic into your kitchen!
Ghost Beignets
Equipment
- Frying Pan
- Ghost Cookie Cutters
Ingredients
Batter
- 1 cup warm water
- ⅔ cup whole milk warmed
- 2 teaspoons active yeast
- ⅓ cup white granulated sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 cups all purpose flour
- 3 tablespoons unsalted melted butter
- Frying Oil
- Topping
- Honey
- 1 ½ cups powdered sugar
Instructions
- Activate the Yeast: Mix warm water, milk, and yeast. Let it sit for 10 minutes until foamy.
- Make the Dough: In a large bowl, whisk sugar, egg, vanilla, and salt. Stir in the yeast mixture, then gradually add flour. Add melted butter and knead until smooth. Cover the dough and refrigerate for 1 hour until doubled in size.
- Shape and Cut: Roll dough to ¼-inch thickness on a floured surface. Use ghost cookie cutters to cut shapes.
- Fry the Beignets: Heat oil to 350°F. Fry beignets in batches, 1-2 minutes per side, until golden. Transfer to paper towels to drain.
- Add Toppings: Drizzle warm beignets with honey, dust generously with powdered sugar, and enjoy your spooky treats!
