Executive Chef Jeff Bolton, Kachina Southwestern Grill
1 lbs Water
1 ½ oz. Yeast
2 lbs. 9oz. High-Gluten Flour
3 oz. Shortening
4 oz. Sugar
½ oz. Salt
1 t. Serrano Chili Powder
1 ½ oz. Non Fat Milk Solids
4 oz. Liquid Eggs
32 pieces Bittersweet chocolate (broken into small pieces)
Yield: 32 beignets
In mixing bowl, mix water and yeast (with whisk)
Next add high-gluten flour
Then add shortening, sugar, salt, chili powder, milk solids and eggs
Place mixing bowl onto the mixer with dough hook attachment
Mix at low speed for 5 minutes (Place in cooler, let rest 1 hour)
On floured wooden bench, roll out beignet 1/8 inch thick
Cut beignets using ruler technique (1 ¾ inches x 3 ½ inches).
Place a chocolate baton pieces in each beignet.
Spray with water and fold over (using your hands as little as possible)
Press down on 3 sides to form a strong seam that will hold. Place on sheet tray with paper
Put plastic bag over tray and allow to proof at room temperature for 5 minutes.
Fry in 350 degree oil, 45 seconds on each side.