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1
In a small saucepan, heat milk over medium low heat until warm to the touch, then take off heat. Whisk in buttermilk, 1 teaspoon sugar, and yeast and let stand 5 minutes.
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2
In a small bowl, whisk together flour, baking soda, and salt.
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3
Pour yeast mixture into a stand mixer fitted with a dough hook. Add flour mixture, remaining sugar, and butter to mixer. Mix until ingredients are combined and form a ball, then continue to let the mixer kneed for 5 minutes. Cover bowl with a dish towel and let sit in a warm place for 40 minutes.
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4
On a lightly floured surface, roll dough out into a half-inch thick rectangle. Cut dough into rectangles measuring approximately 1 by 2 inches.
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5
Line two baking sheets with parchment paper. Place beignets on baking sheet, cover with a dish towel, and let rest 20 minutes.
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6
Preheat oven to 400u00b0F. Bake beignets until puffed and golden brown, about 12 minutes.
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7
Fill a shallow dish with confectioners' sugar. While still hot, roll beignets in sugar to coat. When ready to serve beignets, roll or dust them with extra sugar.
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8
In a medium saucepan, heat heavy cream over medium heat until simmering. Whisk in sugar. Take heavy cream off heat and whisk in chocolate until melted.
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9
Whisk in salt, coffee, and vanilla extract. Serve warm with beignets.
