Chocolate Beignets (Pastries)

Mix the yeast, sugar and water in a large mixer bowl. Let the mixture sit for 10 minutes. Note: You don’t need a stand mixer to make this recipe, but it will make things easier. Start with the standard paddle hook, but you’ll need the dough hook later.

In another bowl, beat together eggs, salt and evaporated milk. Pour egg mixture into the yeast mixture and stir well. Add 3 cups of flour and mix on low or stir until combined. Add shortening or butter and continue adding the remaining 4 cups of flour slowly until it’s all incorporated. Dough will be sticky.

At this point you can switch your mixer to the dough hook and beat on medium, adding more flour about a tablespoon at a time until the dough pulls away from the sides of the bowl and forms a smooth ball (about 4-6 minutes). If you don’t have a mixer or would rather knead it by hand, place the dough on a floured surface and knead until smooth, adding a little more flour as needed (about 8-10 minutes). The dough may still be a bit sticky, but shouldn’t be overly so.

Spray a bowl with non-stick spray and place the dough inside. If the bowl doesn’t have a cover, lightly place some plastic wrap on top. Let the dough rise for 2 hours in a warm spot. I like to turn my oven on to the lowest temperature for about a minute and then immediately turn it off again. Then I place the bowl in the warm oven.

For the dipping sauce:
In a microwave safe bowl, mix together butter, chocolate spread and milk. Microwave in 30 second intervals, stirring before the next 30 second interval and continuing until all the chocolate and butter is melted and the mixture is smooth.

Store in the fridge or let it sit out until beignets are ready. Warm it back up on the stove or in the microwave if you refrigerate it.

When the dough is ready place the dough on a lightly floured surface and roll it out into a square or rectangle. Roll to about 1/8 inch thick. Use a knife or pastry cutter to cut it into 3×3 inch squares (about 50 squares).

Scoop out a scant teaspoon of chocolate hazelnut spread and place in the middle of a square. Gently place another square on top and pinch the sides together. Fold each side in about 1/4 inch and pinch again. It is very important that the beignet is well sealed. If not, it could pop open while it fries and all the filling will spill out! Set the assembled beignets on a plate and repeat with the rest of the dough and filling.

Place a deep pot like a Dutch oven on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat oil to 350 F. I would recommend using an instant read thermometer so you know the exact temperature at all times. It will take about 10-15 minutes to heat up. If you don’t have a thermometer, you’ll know it’s ready when you sprinkle some flour in the pot and it sizzles. If it gets hotter than 350 F or starts smoking, remove the pot from burner immediately and let it cool down to the correct temperature.

Set several layers of paper towels near your pot. Fill a paper or plastic bag with powdered sugar and place that near the paper towels.

When the beinets are assembled and the oil is at the correct temperature, add a dough square, one a time, to the pot with a slotted spoon. Dpn’t crowd the pan. But you can probably fry 4-6 at time depending on the size of your pot. Be careful: if you add too many at once or you may wind up burning them. Use the slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with slotted spoon and place on paper towels to drain. Let them cool for a minute and then transfer to the bag of sugar. Hold the bag closed and toss to coat. Set the sugar coated beignets aside. Repeat cooking the remaining squares.

Serve with the dipping sauce. Enjoy!