Warm chocolate beignets

1. Combine Sugar, Salt, Vanilla Extract and Water in a jug.
2. Sprinkle over yeast and cover with a clean tea towel. Set aside until doubled in size
3. Place mixture in a cake mixer and add the flour, mix into a dough. Chill dough for 1 hour
4. Roll out the dough onto a floured surface to a thickness of 0.5cm. Cut out circles with a 5cm cookie cutter.
5. Spoon 1/2 tsp of chocolate filling (recipe below) onto one half of each disc.
6. Paint the edges of the pastry discs with a little beaten egg and fold over into a half moon shape. Pinch the edges closed to seal.
7. Place in the freezer for 30 minutes. 
8. Combine cinnamon amd sugar in a shallow bowl.
9. Heat the oil in a saucapan over a medium to high heat and fry the beignets in batches for 4 minutes, or until golden and puffy. 
10. Remove using a slotted spoon and drain on kitchen paper.
11. Coat in cinnamon sugar and serve hot

Chocolate Filling:

Mix chocolate, butter and cream until smooth and chill until needed.