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.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk.
On low speed, beat in half of the flour mixture (about 3 and 3/4 cups). Then slowly pour in the yeast mixture (careful here – this mixture can splash up if added to quickly!) and beat until smooth.
Add in the butter and beat until incorporated. Finally, beat in the remaining flour mixture. Beat until dough is smooth and cohesive; about 2 minutes.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
When Ready to Fry:
Line a large rimmed baking sheet with three layers of paper towels, set aside.
In a large enameled cast-iron pan, heat the oil until it reaches 360 degrees (F).
Remove the dough from the refrigerator. Scrape the dough out onto a lightly floured surface and knead once or twice, just until it comes together in a neat ball.
Roll the dough out into a 1/4-inch thick rectangle and then cut the dough into 3″ inch squares.
Working in batches, fry the dough until they puff up and are golden brown in color, turning halfway through, about 30 to 45 seconds on each side.
Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
For the Chocolate Filling:
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