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Chocolate Hazelnut Beignets

Total Time: 1 hour 15 minutes plus standing
Makes: 4 dozen beignets

1 cup warm water (105° to 115°F)
1/4 cup Schnucks granulated sugar
1 envelope (1/4 ounce) active dry yeast
4 cups Schnucks all-purpose flour plus additional for dusting
1/2 cup Schnucks evaporated milk
2 tablespoons Schnucks unsalted butter, softened
3/4 teaspoon salt
1 Schnucks large egg
Schnucks nonstick cooking spray
3-1/2 -4 cups canola or vegetable oil
1 jar (13 ounces) chocolate hazelnut spread
2 cups Schnucks powdered sugar for dusting

In bowl of stand mixer with dough hook, stir water, sugar and yeast; let stand 5 minutes. Add flour, evaporated milk, butter, salt and egg; mix on low speed 2 minutes. Increase speed to medium; mix 2 minutes.

Transfer dough to lightly floured work surface; gently knead 2 minutes or until dough is smooth, dusting dough with flour as needed (dough will be very sticky). Spray large bowl with cooking spray; transfer dough to prepared bowl. Cover with plastic wrap; let stand in warm place 2 hours or until doubled in size.

Transfer dough to lightly floured work surface; punch down dough. Dust rolling pin with flour; roll dough into 12 x 16-inch rectangle. Using a ruler as a guide, cut dough into 2-inch squares.

Attach candy thermometer to side of 4-quart saucepot. Fill pot with 2 inches of oil; heat oil to 375°F. Carefully add 3 to 4 beignets to hot oil; cook 1 to 1-1/2 minutes or until golden brown, turning once halfway through cooking. With slotted spoon, transfer beignets to paper towel-lined cookie sheet to drain. Repeat process to cook remaining beignets; add additional oil to pot if necessary and reheat to 375°F.

Fill pastry bag fitted with small round piping tip with hazelnut spread. Gently insert piping tip about 1/4 inch into side of each beignet; squeeze bag while slowly pulling out tip to fill. In large bowl, toss beignets in powdered sugar.

Each serving (2 beignets): about 385 calories, 24 g total fat (7 g saturated), 11 mg cholesterol, 88 mg sodium, 38 g carbohydrates, 1 g fiber, 21 g sugars, 4 g protein

Cook’s Wisdom
The beignets taste best served the day they are made.

You can make this recipe without using a stand mixer by stirring the ingredients together by hand in a large mixing bowl and kneading the dough for 7 to 9 minutes until it’s smooth, dusting with flour as needed.