Apple Molé Beignets

Apple Molé Beignets recipe from indi chocolate

apple mole
This is an extra special recipe from Chef Eric at Eat Seattle for #MoléMonday
Makes 12 large or 30 small beignets
Beignets Ingredients:
  • 2 cups flour
  • 1/4 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup milk
  • Extra all purpose flour so beignets don't stick to surfaces
  • Brown Paper Bag for serving
  • 3 Tablespoons Powdered Sugar
Molé Apple Ingredients:
  • 1 Large Honey crisp Apple, Chopped to 1/4 inch pieces
  • 3 Tablespoons Indi Chocolate Molé Spice Rub
  • 1 Tablespoon butter


  1.  In a saute pan, melt butter on medium low heat, add chopped apples and indi chocolate Molé Spice Rub. Stir until rub is even distributed on the apples and let simmer for 5 minutes
  2. Heat a frying pan or cast iron skillet with 1 inch of canola or cottonseed oil to 375 degrees F (Medium High).
  3. Combine dry ingredients from beignet mix in large mixing bowl, add mole apples from saute pan. Add milk. Stir with a wooden spoon until dough forms. Too much stirring will result in flat, non fluffy beignets.
  4. Spread extra flour over hands and large surface. Roll out beignet dough until 1/4 inch thick.
  5. Cut dough into square pieces according to desired size and lay gently into the frying pan. Dough should brown and start to puff up within 1 minute. Adding too many beignets to the frying pan at once will lower the heat of the oil and result in flat beignets that take longer to brown.
  6. Flip beignets when they have become golden brown on the bottom and puffed up. Allow beignets to cook for an additional 45 seconds to 1 minute and remove from frying pan to plate with paper towel to dry.
  7. Repeat until all dough is fried. After 3-5 minutes of sitting on the paper towel, add beignets to brown paper bag with powdered sugar. Shake bag to evenly distribute sugar and serve hot with coffee.