Go Back
Halloween Ghost Beignets

Ghost Beignets for Halloween

These yeast-free Halloween beignets create soft, cinnamon-scented fried dough without a long rise. Baking powder gives the no-yeast beignets lift, while buttermilk keeps the centers tender and powdered sugar gives each ghost a snowy finish. Serve these Halloween ghost treats with warm chocolate sauce at parties, brunches, or family celebrations. These easy Halloween treats offer a playful combination of homemade beignets, spooky shapes, and simple preparation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
10 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Desserts
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Beignets
  • 390 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 60 g caster sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 220 ml buttermilk
Chocolate ganache dip
  • 100 g dark/milk chocolate
  • 50 ml double cream
  • 1-2 tbsp golden syrup or you syrup of choice

Equipment

  • large mixing bowl
  • Whisk
  • Rolling Pin
  • Ghost-shaped cookie cutter

Method
 

  1. Mix the Dry Ingredients
    In a large mixing bowl, add the flour, baking powder, salt, cinnamon, and sugar. Whisk the ingredients together thoroughly so the baking powder, salt, and spices are evenly distributed throughout the flour.
  2. Mix the Wet Ingredients
    In a separate bowl, whisk the egg, vanilla extract, and buttermilk until smooth and fully combined. Mixing the wet ingredients separately helps them incorporate more evenly into the dough.
  3. Make the Dough
    Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until the ingredients come together and a soft dough forms. Avoid overmixing, as this can make the finished beignets less tender.
  4. Knead Briefly
    Transfer the dough to a lightly floured work surface. Gently knead it just until it becomes reasonably smooth. The dough may still feel slightly sticky, which is normal. If it is too difficult to handle, add flour 1 tablespoon at a time, mixing or kneading gently after each addition.
    Avoid adding too much flour, as a stiff or overly floured dough can produce heavy, dense beignets.
  5. Rest the Dough
    Wrap the dough and let it rest for about 10 minutes at room temperature. This short resting period allows the dough to relax, making it easier to roll without springing back.
  6. Roll the Dough
    Lightly flour the work surface and rolling pin. Unwrap the dough and roll it into an even rectangle about 3/8 inch thick. Try to keep the thickness consistent so the beignets cook evenly.
  7. Cut the Ghosts
    Use a ghost-shaped cookie cutter to cut the dough into individual Halloween ghost shapes. Carefully transfer the cutouts to a lightly floured surface or tray. Gather the remaining scraps, gently reroll them without overworking the dough, and continue cutting until all the dough is used.
  8. Heat the Oil
    Pour enough neutral oil into a deep, heavy-bottomed pan to allow the beignets to float while frying. Heat the oil to approximately 350°F, using a thermometer if available to maintain a consistent temperature.
  9. Fry the Beignets
    Carefully place 2–3 ghost-shaped pieces into the hot oil at a time. Fry for about 1–2 minutes per side, turning carefully, until the beignets puff up and become evenly golden brown.
    Do not overcrowd the pan, as adding too many pieces at once can lower the oil temperature and result in greasy beignets. Remove the finished beignets with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
  10. Add the Powdered Sugar
    While the beignets are still warm, generously dust them with powdered sugar. The warmth of the beignets helps the sugar stick to the surface and creates a snowy finish.
  11. Make the Chocolate Dip
    Add the chocolate and heavy cream to a microwave-safe bowl. Heat the mixture in short intervals, stirring well after each one, until the chocolate is completely melted and the mixture is smooth and creamy.
    If you prefer a sweeter or glossier dip, gradually stir in golden syrup until you reach the desired flavor and consistency.
  12. Serve
    Serve the ghost beignets while they are still warm with the chocolate dip on the side. For the best texture, enjoy them soon after frying.