Place the warm water [110°F (45°C)] in the bowl of a stand-mixer, stir in the teaspoon (4 g) of Redpath® Granulated Sugar and sprinkle the yeast over the water. Set aside for 5 minutes, or until foamy.
In a medium bowl or measuring cup, whisk together the buttermilk, Redpath® Dark Brown Sugar, vanilla extract, orange zest and egg, until blended.
In a large bowl, whisk together the bread flour, cocoa powder, cinnamon, salt and baking soda. Set aside until needed.
Add the buttermilk mixture to the yeast mixture and combine on low speed, using the paddle attachment. Add half of the flour mixture to the bowl and mix on low speed until just-combined. Add the remainder of the flour mixture and the softened butter and mix it into the dough, until just-incorporated.
Switch to the dough hook attachment. Knead on medium speed until dough cleans the sides of the bowl and becomes smooth; about 15 minutes.
Transfer the ball of dough into a lightly-greased or oiled bowl, turning over the dough to grease the top. Cover bowl with plastic wrap and set in a warm, draft-free location, until the dough has doubled in size; about 1 hour.
Punch the dough down to release the gas. Dust the work surface with bread flour and roll dough to about ¼ inch (6 millimetre) thickness. With a small, 2 inch (5 centimetre), round cutter, cut as many beignets as the dough allows. Ensure placement of the cutter is as close to the previous round as possible, as re-rolling and cutting out from scraps will yield a tough beignet; not recommended.
Cover beignets with plastic wrap to slightly proof, and prepare the sugar for rolling and oil.