Chocolate filled Beignet

Ingredients

• ½ cup Barefoot & Chocolate Hazelnut and Chocolate Spread
• ¾ cup lukewarm water
• 1 ¼ tsp dry active yeast
• ¼ tsp sugar
• 1 egg
• ½ tsp salt
• ½ cup milk
• 2 tbsp melted unsalted butter
• 3 ½ cup all-purpose flour
• canola oil
• powdered sugar

Directions

1. Place a piece of parchment paper on a small sheet pan. Spoon chocolate spread into a zip lock bag or pastry bag. Snip the edge of the bag off. Pipe 30 small rounds of chocolate onto the parchment paper. Each should be only ½ to 1 inch round. Place in the freezer.
2. In a small bowl, combine the water, yeast and sugar. Stir and set aside until yeast and sugar dissolves.
3. Bring milk to a simmer over medium-low heat.
4. Combine egg, salt butter in a mixing bowl. With the mixer on low, drizzle in the milk.
5. Pour in the yeast and water mixture, mix to combine.
6. Add all of the flour and use a dough hook to mix on low. Once the dough comes together, transfer to a lightly floured surface and knead for 2 minutes.
7. Place the dough in a large, lightly oiled bowl and cover with a tea towel. Let a dough rise in a warm place for 3 hours.
8. Once a dough has nearly tripled in size, transfer to a lightly floured surface and roll our to ½ inch thick. Cut into 3-inch squares.
9. Remove chocolate from the freezer. Working quickly so chocolate stays frozen, place one piece of frozen chocolate in the center of dough cut out. Fold the edge up to cover the chocolate and pinch to seal.
10. Repeat with all dough, placing each seam down on a parchment lined baking sheet.
11. Heat canola oil in a cast iron pot to 375. Once it reaches 375, drop in 3 doughnuts. Allow them to fry until golden, and then transfer to a paper towel-lined plate. Repeat with remaining dough, adjusting burner temperature as necessary to keep oil at 375.
12. Roll cooled beignets in powdered sugar before serving.
    • ½ cup Barefoot & Chocolate Hazelnut and Chocolate Spread
    • ¾ cup lukewarm water
    • 1 ¼ tsp dry active yeast
    • ¼ tsp sugar
    • 1 egg
    • ½ tsp salt
    • ½ cup milk
    • 2 tbsp melted unsalted butter
    • 3 ½ cup all-purpose flour
    • canola oil
    • powdered sugar