Andouille Onion Dip Stuffed Beignets - Tony Chachere's

Ingredients

• For the Beignet:
• 1 1/2 cup warm water (110°F)
• 2/3 cup sugar
• 1 Tablespoon active dry yeast
• 2 large eggs at room temperature, lightly beaten
• 1 cup room temperature evaporated milk
• 2 tsp vanilla extract
• 7 cups bread flour or all purpose flour (plus 1/4 cup for rolling)
• 3 Tablespoons Tony Chachere’s Bold Creole Seasoning
• 5 Tablespoons unsalted butter, melted
• 2 Tablespoons Tony Chachere’s Creole Style Butter Marinade
• For Andouille Onion Dip Filling:
• 2 medium onions, finely grated or chopped
• 2 Tablespoons cooking oil
• 3 chicken andouille sausages, grated or finely chopped
• 3 Tablespoons Tony Chachere’s 30 Minute Chicken Marinade
• 2 Tablespoons Tony Chachere’s No Salt Seasoning
• 2 cups mascarpone cheese (or cream cheese), at room temperature
• 5 stalks green onion, thinly sliced
• Clear