Chocolate Hazelnut Beignets

Instructions

1. 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.
2. 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.
3. Transfer dough to lightly floured work surface; punch down dough. Dust rolling pin with flour; roll dough into 12 x 16" rectangle. Using a ruler as a guide, cut dough into 2" squares.
4. Attach candy thermometer to side of 4-quart saucepot. Fill pot with 2 inches of oil; heat oil to 375°F. Carefully add 3-4 beignets to hot oil; cook 1-1 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.
5. 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.