These Ghost Beignets are the perfect Halloween treat – light, fluffy, and completely yeast-free, so they’re super quick and easy to make at home! You don’t need to hop on a plane to New Orleans to enjoy fresh homemade beignets – this no-yeast version gives you that same café-style flavour in a fraction of the time.
Just imagine yourself at Café du Monde, sipping a latte and biting into warm, sugar-dusted beignets… except this time, they’re shaped like adorable little ghosts for spooky season. 🕸️
So, what exactly are beignets? Think of them as a cross between a doughnut and a fritter – crisp on the outside, soft and pillowy inside, and covered in a generous dusting of icing sugar.
Because it’s Halloween, I couldn’t resist cutting them into ghost shapes using a cookie cutter – and honestly, they might be the cutest Halloween dessert I’ve made all year!
How to pronounce Beignets?
Whatever you do…do not pronounce it Beg-net… it’s Ben-yay!
Why should I make these Ghost Beignets for Halloween?
- You should make these ghost shape beignets because they are perfect for spooky season! They are easy to make as I have created a yeast free recipe, so you just make the dough and fry them up straight away! No waiting around for dough to rise.
- Imagine making them for breakfast on Halloween, that would be very cute and on theme.
- All you do is dust them in icing sugar and they instantly turn into ghosts, no complicated decorating involved.
Scroll down to find out how to make them…
Tips for Perfect Halloween Ghost-Shaped Beignets (No Yeast & Easy to Make!)
- No yeast, no wait: This recipe skips the yeast, which means no proofing or long rise time! Just mix, roll, and fry – perfect for when you want beignets fast.
- Don’t overmix: Once your dough comes together, stop mixing. Overworking it can make your beignets dense instead of soft and fluffy.
- Roll evenly: Keep your dough an even thickness (about 1cm) so all your ghost beignets cook evenly and puff nicely.
- Check your oil temperature: The oil should be around 175°C (350°F). If your ghost beignets don’t puff up, your oil isn’t hot enough. Let it heat a little longer before adding more dough.
- Fry in small batches: Crowding the pan lowers the oil temperature, so fry 2–3 ghosts at a time for best results.
- Dust generously: Coat your warm beignets with lots of icing sugar while they’re still hot for that café-style, melt-in-your-mouth finish.
FAQ: Halloween Ghost-Shaped Beignets
Can I make the dough ahead of time?
Because this recipe doesn’t use yeast, it’s best made fresh. The dough can rest for about 15–20 minutes before frying, but avoid refrigerating it for long periods.
Can I bake them instead of frying?
You can! Bake at 190°C (375°F) for around 10–12 minutes, but they won’t puff up as much as fried ones. Still delicious though — especially dusted with sugar.
What’s the best oil for frying?
Go for a neutral oil with a high smoke point, like sunflower or vegetable oil. Avoid olive oil – it can add a strong flavor and smoke too quickly.
Why are my beignets not puffing up?
The most common reason is oil that’s not hot enough. Make sure your oil is fully heated to about 175°C (350°F) before frying – that’s what makes them puff into those cute, ghostly shapes.
How do I store leftover beignets?
They’re best fresh, but you can store them in an airtight container for up to a day. Reheat in a warm oven for 5 minutes to bring back that light, crisp texture.
How to make these spooky beignets?
- Add plain flour, baking powder, cinnamon, caster sugar and salt in a bowl. Mix together with a whisk until combined.
- In a separate bowl add an egg, vanilla extract and buttermilk. Whisk together until combined, then put into the bowl with the dry ingredients.
- Mix together using a spoon until the dough starts to come together, then knead on a flour dusted counter until the dough is smooth. It will be a bit sticky, just add more flour if needed.
- Wrap the dough in cling film and let it rest for 10 mins (otherwise you will to be able to roll it out)
- Dust the counter with flour and the top of the dough, into a large rectangle keeping the thickness approx. 1cm.
- Use a ghost cookie cutter to cut out the beignets, then fry on each side medium heat for 1-2 mins or until golden brown.
Scroll down to get the full recipe…
How to serve these Ghost beignets?
Beignets are traditionally served with a dusting of icing/powdered sugar which tastes delicious. I love to serve them with a chocolate ganache dip which is super easy to make, just 2 ingredients. Melt either dark or milk chocolate in the microwave with some cream and dip away!
If you love these ghost beignets, check out these recipes…
Scroll down to get the full recipe…
Ingredients
Beignets
- 390g plain flour
- 2tsp baking powder
- 1/2tsp salt
- 1tbsp cinnamon
- 60g caster sugar
- 1 egg
- 1tbsp vanilla extract
- 220ml buttermilk
Chocolate ganache dip
- 100g dark/milk chocolate
- 50ml double cream
- 1-2tbsp golden syrup (or you syrup of choice)
Instructions
- Add 390g plain flour, 2tsp baking powder, 1tbsp cinnamon, 60g caster sugar and 1/2tsp salt in a bowl. Mix together with a whisk until combined.
- In a separate bowl add 1 egg, 1tbsp vanilla extract and 220ml buttermilk. Whisk together until combined, then put into the bowl with the dry ingredients.
- Mix together using a spoon until the dough starts to come together, then knead on a flour dusted counter until the dough is smooth. It will be a bit sticky, just add more flour if needed.
- Wrap the dough in cling film and let it rest for 10 mins (otherwise you will to be able to roll it out)
- Dust the counter with flour and the top of the dough, roll the dough into a large rectangle keeping the thickness approx. 1cm
- Use a ghost cookie cutter to cut out the beignets, then fry on each side medium heat for 1-2 mins or until golden brown. Fry the front first, then flip over and fry the back.
- If the beignets are not puffing up the oil is not warm enough.
- Once finished frying place the beignets on kitchen towel to suck up some of the oil.
- Dust with icing sugar, set aside whilst you make the chocolate ganache dip.
- Melt the chocolate and cream in the microwave, 10 seconds at a time until the chocolate is melted. Stir until combined and creamy. If you used dark chocolate add the golden syrup or your choice if syrup to sweeten if needed.
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