Warm Chocolate Beignets

Name: Warm Chocolate Beignets
Yield: Yield 1 kg / 2 lb 3.27 oz
Ingredients: 7 g / .25 oz vanilla paste; 59 g / 2.08 oz butter; 50 g / 1.76 oz dark chocolate, finely chopped; 2 kg / 4 lb 6.55 oz canola oil, for frying; 243 g / 8.57 oz milk, at 16°C / 60°F; 50 g / 1.76 oz sugar, for tossing, or as needed; 59 g / 2.08 oz sugar; 88 g / 3.1 oz eggs; 12 g / .42 oz instant dry yeast; 486 g / 1 lb 1.14 oz bread flour; 4 g / .14 oz salt; 44 g / 1.55 oz egg yolks

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

88 g / 3.1 oz eggs
7 g / .25

Dessert
Vegetarian

Method

Mix using the straight dough method: Place the eggs, vanilla paste, and milk in the bowl of an electric mixer first, then the flour, yeast, sugar, and salt, and finally the butter on top. Mix on medium speed using a dough hook until full gluten development is achieved.
Let the dough bulk ferment at room temperature for 30 minutes.
Fold the dough onto