Ingredients
Instructions
- In a small bowl, mix the lukewarm milk with the yeast and let it rest for 5-10 minutes until it becomes frothy
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt
- Add the vanilla extract, egg, and melted butter to the dry ingredients
- Gradually pour in the milk-yeast mixture and knead until you obtain a smooth, elastic dough (about 10 minutes) – you can use a stand mixer with a dough hook attachment or knead by hand
- Cover the dough with a damp kitchen towel and place in a warm spot to rise for 1.5-2 hours, or until it doubles in volume
- Once risen, gently punch down the dough to release air bubbles
- Flour your work surface and roll the dough to about 1cm thickness
- Using a knife, cut the dough into approximately 5x5cm squares
- Heat the oil in a deep pot or fryer to 170°C (340°F)
- Carefully drop the dough squares into the hot oil, frying in batches to avoid overcrowding. Fry for about 2 minutes on each side until golden brown
- Remove with a slotted spoon and drain on paper towels
- While the beignets are still warm, slightly heat the chocolate spread to make it more fluid and easily pipeable
- Fill a piping bag fitted with a small round tip with the chocolate spread
- Make a small hole on the side of each beignet with the tip of the piping bag and fill with the chocolate spread
- Generously dust the filled beignets with powdered sugar before serving
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