Halloween No Yeast Ghost Beignets
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If you’re searching for a fun and spooky treat to make this Halloween, these Halloween No Yeast Ghost Beignets are a perfect choice! These adorable French-inspired donuts are light, fluffy, and shaped like cute little ghosts. Best of all, they are yeast-free, which means they come together quickly for a fun family activity in the kitchen. They have more of a cake donut texture.
Though there’s no yeast involved, the dough still needs 30 minutes in the fridge to chill before rolling and cutting into ghost shapes. This step ensures that the dough is firm enough to handle while maintaining a tender, flaky texture when fried. Once fried, the beignets are sprinkled with powdered sugar, giving them a ghostly appearance perfect for the Halloween season.
These ghostly treats come with a simple yet delicious chocolate dipping sauce for an extra touch. The combination of warm, sweet beignets and the rich, chocolatey sauce makes this Halloween treat irresistible. The kids will love their sugary ghosts, and it’s sure to be a hit at any Halloween gathering!
Ingredients to Make Halloween No Yeast Ghost Beignets
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWDER
- SALT
- MILK
- VANILLA EXTRACT
- EGGS
- BUTTER
- OIL (I USE CANOLA)
- POWDERED SUGAR
- WHIPPING CREAM
- SEMI-SWEET CHOCOLATE CHIPS
How to Make Halloween No Yeast Ghost Shape Beignets
Start by combining the flour, sugar, baking powder, and salt in a stand mixer fitted with a paddle attachment. Mix in the milk, vanilla extract, and eggs until the mixture becomes crumbly. Switch to the dough hook and mix for 2 minutes, adding in the butter. Continue mixing until the dough pulls away from the bowl’s sides (about 1 minute). Add up to ¼ cup of flour if the dough feels too sticky.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle. Once chilled, roll the dough on a well-floured surface until it’s ¼ inch thick. Use a ghost-shaped cookie cutter to cut out your beignets, and punch out eyes using a straw. I used a 3-inch ghost cookie cutter. Gather the leftover dough, re-chill, and roll out again, using a pizza cutter to cut into squares if preferred.
Heat about 2 inches of oil in a Dutch oven to 360°F (180°C). Use a thermometer to manage the temperature. Fry the beignets in batches until golden brown and puffy on both sides, about 1 to 1 ½ minutes per side. Drain on paper towels and dust with powdered sugar before serving. For the chocolate ganache dipping sauce, microwave the ingredients in a bowl, stirring every 30 seconds until smooth. Serve with your ghostly beignets! Makes about 25, depending on size.
Frequently Asked Questions
Can I use a different cookie-cutter shape for the beignets?
Yes, absolutely! While the ghost shape is fun for Halloween, you can use any cookie-cutter shape you prefer. The process remains the same, no matter what shape you choose.
What type of oil should I use for frying?
It’s best to use a neutral oil with a high smoke point, such as vegetable oil or canola oil. These oils work well for frying and won’t overpower the taste of the beignets.
How do I prevent the beignets from becoming too greasy?
Make sure the oil is at the correct temperature—around 360°F (180°C). If the oil is too cool, the dough will absorb more oil, making the beignets greasy. After frying, drain the beignets on paper towels to remove excess oil.
Can I finish these beignets with anything other than powdered sugar?
Yes, you can coat the warm beignets in a mixture of cinnamon and granulated sugar for a sweet, slightly spiced finish. Another option is to dip the beignets in a simple glaze made from powdered sugar, milk, and vanilla extract. You can add food coloring to the glaze to match your Halloween theme or add a hint of orange zest for a citrusy twist.
Is there an alternative dipping sauce I can serve these with?
A rich, buttery caramel sauce would add a sweet, creamy contrast to the beignets. Or try a cherry or strawberry sauce. It can provide a tart and fruity counterpoint to the sweetness of the beignets.
FOR MORE RECIPES LIKE THIS, TRY:
Halloween No Yeast Ghost Beignets
Real Mom Kitchen
Equipment
Ingredients
- 2 ⅓ cup flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 Tbsp milk lukewarm
- 1 tsp vanilla extract
- 3 eggs
- ¼ cup salted butter softened to room temperature
- oil for deep frying
- ½ cup powdered sugar
Chocolate dipping sauce
- ½ cup whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer with the paddle attachment, mix the flour, sugar, baking powder, and salt together.
- Add milk, vanilla extract, and eggs. Mix together until crumbly.
- Switch from the paddle attachment to the dough hook. Mix on a medium speed for about 2 minutes. Add in the butter.
- Continue to mix the dough until it comes away from the side of the bowl (about 1 minute). The dough will be sticky at this stage. If the dough is too sticky, feel free to add up to ¼ cup of flour.
- Place the dough in the refrigerator for 30 minutes before rolling. Chilling the dough really makes it easy to handle and roll or press out.
- Scrape the dough out of the bowl onto a well-floured work surface. Roll the dough until it reaches a thickness of ¼-inch. Use a ghost cookie cutter to cut the dough into ghost shapes. I then cut out 2 eyes on each ghost using a large drinking straw, like the McDonald's straw.
- Gather the scraps and form the dough back into a ball. Place in the refrigerator.
- Add some oil to a Dutch oven about 2 inches in depth. Heat until the temperature reaches 360°F (180°C). Fry the beignets in separate batches until the underside becomes puffy and turns a golden color.
- Flip them over, and once the other side has the same golden color, use a slotted spoon to carefully remove them from the oil. Frying, typically takes approximately 1 to 1 ½ minutes per side.
- Drain them on a plate lined with paper towels after frying to remove excess oil.
- Dust with a coating of powdered sugar before serving.
- At this point, I roll out the remaining dough in the fridge and use a pizza cutter to cut them into squares. Then fry them as above.
For the dipping sauce:
- Add the ingredients for the dipping sauce in a microwave safe bowl. Cook in the microwave on high for 30 seconds and give it a stir. Then heat again for 30 seconds and stir until chocolate is all melted and smooth. Serve alongside the beignets. Makes about 25 beignets depending on the size you make them.
Nutrition
Recipe adapted from The Gardening Foodie.