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  • 1 cup warm water (105 to 115°)
  • 1 envelope (¼ ounce) active dry yeast
  • ¼ cup Food Club granulated sugar
  • 1 Roche Bros. large egg
  • 4 cups Food Club all-purpose flour plus additional for dusting
  • ½ cup Food Club evaporated milk
  • 2 tablespoons Food Club unsalted butter, softened
  • ¾ teaspoon Food Club salt
  • Nonstick cooking spray
  • 3½ to 4 cups Food Club canola or vegetable oil
  • 1 jar (13 ounces) Food Club creamy hazelnut & cocoa spread
  • 2 cups powdered sugar for dusting


1. In bowl of stand mixer with dough hook, stir water, yeast and sugar; let stand 5 minutes. Add egg, fl our, evaporated milk, butter and salt. Mix on low speed 2 minutes. Increase speed to medium; mix 2 minutes. 2. Transfer dough to lightly fl oured work surface; gently knead 2 minutes or until dough is smooth, dusting dough with fl our as needed (note: dough will be very sticky). Spray large bowl with nonstick 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 fl oured work surface; punch down dough. Dust rolling pin with fl our; roll dough to 12 x 16-inch rectangle. Using a ruler as a guide, cut dough into 2-inch squares. 4. Attach candy thermometer to side of 4-quart saucepot. Fill pot with 2 inches of oil; heat oil to 375°. Carefully add 3 to 4 beignets to hot oil; cook 1 to 1½ minutes or until golden brown, turning once halfway through cooking. With slotted spoon, transfer beignet to paper towel-lined cookie sheet to drain. Repeat process to cook remaining beignets, adding more oil to pot if necessary and reheating to 375°. 5. Fill pastry bag fi tted with small round piping tip with hazelnut spread. Gently insert piping tip about ¼ inch into side of each beignet; squeeze bag while slowly pulling out tip to fill. In large bowl, toss beignets in powdered sugar