Ingredients
For the Chocolate Beignets:
- 1 and 1/2 cups warm water, between 110 and 115 degrees (F) (340 grams)
- 2/3 cup granulated sugar (131 grams)
- 2 and 1/4 teaspoons active dry yeast
- 7 cups bread flour (845 grams)
- 1 and 1/2 teaspoons salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup Dutch-process cocoa powder (23 grams)
- 2 large eggs, at room temperature
- 2 and 1/2 teaspoons pure vanilla extract
- 1 cup evaporated milk (227 grams)
- 5 tablespoons unsalted butter, at room temperature, cut into tiny pieces (71 grams)
- 5 cups peanut oil, for deep frying (992 grams)
- For the Chocolate Filling:
- 1 cup (170g) semisweet chocolate, finely chopped
- 1/8 teaspoon salt
2 tablespoons (25g) confectioners' sugar
1/2 teaspoon espresso powder, optional
1 cup (227g) heavy cream
1 teaspoon vanilla extract
For the Chocolate Sugar:
1 and 1/2 cups confectioners' sugar (170 grams)
1 Tablespoon cocoa powder, unsweetened or Dutch-process
Instructions
For the Chocolate Beignets:
In a medium-sized bowl, add the warm water, sugar, and yeast and whisk well to combine. Set aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
In a large bowl sift together the bread flour, salt, cinnamon, and cocoa powder, set aside until needed.
