Servings: 12 servings

Beignets: subheading: Beignets:
¼ cup warm water (105 degrees to 115 degrees F) ¼ cup warm water (105 degrees to 115 degrees F)
1 pkg. quick-rising active dry yeast 1 pkg. quick-rising active dry yeast
¼ cup granulated sugar ¼ cup granulated sugar
3 cups all-purpose flour 3 cups all-purpose flour
1½ tsp. baking powder 1½ tsp. baking powder
½ tsp. baking soda ½ tsp. baking soda
½ tsp. salt ½ tsp. salt
4 Tbsp. cold butter or margarine, cut up 4 Tbsp. cold butter or margarine, cut up
¾ cup low-fat buttermilk ¾ cup low-fat buttermilk
1 lg. egg 1 lg. egg
¼ cup confectioners' sugar ¼ cup confectioners' sugar
 
Cafe au Lait Dip Cafe au Lait Dip
⅓ cup granulated sugar ⅓ cup granulated sugar
2 Tbsp. plus 1 tsp. instant espresso powder 2 Tbsp. plus 1 tsp. instant espresso powder
1 Tbsp. plus 1 tsp. cornstarch 1 Tbsp. plus 1 tsp. cornstarch
2 cups whole milk 2 cups whole milk
1½ oz. unsweetened chocolate, finely chopped 1½ oz. unsweetened chocolate, finely chopped

Prepare Beignets: Place warm water in small bowl; sprinkle with yeast and 1 teaspoon granulated sugar. Stir and let stand until foamy, about 5 minutes.
In large bowl, stir flour, baking powder, baking soda, salt and remaining granulated sugar until combined. With pastry blender or two knives used scissors-fashion, cut in butter until mixture resembles fine crumbs. With fork, stir buttermilk and egg into yeast mixture until blended. Make well in flour mixture; pour in yeast mixture. Stir until combined and soft dough forms.
On lightly floured work surface, knead until dough is smooth. Spray same bowl (no need to clean) with nonstick cooking spray and place dough in bowl. Cover with plastic wrap; let stand 10 minutes.
Spray 2 large cookie sheets with non-stick cooking spray. Punch down dough. On floured work surface, with floured rolling pin, roll dough to 9-inch square. With floured chef's knife, cut dough into 6 strips, then cut each strip into 6 pieces, making 36 (1 ½-in) square pieces. Transfer Beignets to prepared cookie sheets, placing about 1 ½ inches apart. Spray sheet of plastic wrap with with nonstick cooking spray; cover beignets with wrap, sprayed side down. Let rise 20 minutes.
While Beignets are rising, prepare Cafe au Last Dip: In 3-quart saucepan, with wire whisk, combine granulated sugar, espresso powder and cornstarch. Whisk in milk. Cook on medium 8 minutes or until mixture comes to a boil and thickens slightly, whisking. Reduce heat to low and simmer 2 minutes, whisking. Remove pan from heat. Add chocolate to pan and whisk until melted and smooth; cover and set aside. Makes 1 ¾ cups.
Preheat oven to 400 degrees F. Bake Beignets 10 to 12 minutes, or until golden brown, rotating sheets between upper and lower racks halfway through baking. While Beignets are hot, toss with confectioners' sugar. Rewarm dip if necessary. Serve Beignets warm with warm Cafe au Lait Dip.