Decadent Nutella-Filled Beignets
Indulge in these fluffy, golden-brown beignets, beautifully fried to perfection and generously filled with a luscious Nutella cream. Each bite offers a delightful contrast of crispy exterior and creamy, dreamy interior, dusted with a generous layer of confectioners' sugar. Perfect for special occasions, dessert bites, or a luxurious treat any time of day, these beignets are sure to satisfy your sweet cravings. Whether served warm or at room temperature, they’re an irresistible addition to any gathering.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
flour
3 1/2 cups (All-purpose, sifted)
baking powder
1 tablespoon (N/A)
salt
2 teaspoons (N/A)
evaporated milk
1 cup (N/A)
unsalted butter
1/2 cup (Melted)
sugar
1/4 cup (N/A)
egg
1 large (Beaten)
vanilla extract
1 teaspoon (N/A)
water
1/4 cup (Heated to 110°F)
active dry yeast
1 (1/4 ounce) package (N/A)
vegetable oil
for frying (N/A)
heavy whipping cream
1 cup (N/A)
Nutella
1 1/2 cups (Room temperature)
confectioners' sugar
for garnish (N/A)
Instructions
1
Note: The estimated time does not include refrigeration time overnight.
2
In a medium bowl, combine the flour, baking powder, and salt, whisking to blend evenly.
3
In a large glass mixing bowl, whisk together the evaporated milk, melted butter, sugar, beaten egg, and vanilla extract until smooth.
4
In a measuring cup, heat water in the microwave until it reaches approximately 110°F, checking in 30-second increments. Add the active dry yeast, stirring until completely dissolved.
5
Gradually pour the yeast mixture into the evaporated milk mixture and whisk to combine.
6
Incorporate 2 cups of the flour into the wet ingredients and mix by hand using a rubber spatula.
7
Add the remaining 1 1/2 cups of flour and mix until a soft dough forms.
8
Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight to allow the dough to rise.
9
Heat vegetable oil in a Dutch oven until it reaches 375°F, ensuring there are at least 2 inches of oil for frying.
10
In a large bowl, pour in the heavy cream and beat with a hand mixer until medium peaks form.
11
In another bowl, add the room-temperature Nutella and beat on medium speed for about 15 seconds to soften it.
12
Carefully fold the whipped cream into the Nutella in three additions using a spatula until fully combined and smooth. Transfer this mixture to a pastry bag fitted with a #803 tip and refrigerate until ready to use.
13
Once the dough is chilled, punch it down and turn it out onto a lightly floured surface.
14
Roll out the dough into a 15-inch circle with a thickness of about 1/8 inch. Trim to form a 12-inch square.
15
Cut the square into 2 1/2-inch squares, yielding 20 pieces.
16
Fry the beignet squares in batches of four for approximately 2 minutes on each side, or until they turn a beautiful golden brown. Use a slotted spoon to transfer them to a paper towel-lined sheet tray to drain excess oil.
17
To fill, poke a lollipop stick or chopstick into one side of the beignet, insert the piping tip of the pastry bag, and squeeze gently to fill with Nutella cream.
18
Generously dust the filled beignets with confectioners' sugar before serving. Enjoy your delicious treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Nutella-Filled Beignets?
They are fluffy, golden-brown fried dough treats filled with a luscious Nutella cream and dusted with confectioners' sugar.
What kind of flour is recommended for this recipe?
The recipe calls for 3 1/2 cups of sifted all-purpose flour.
Does the beignet dough require yeast?
Yes, it requires one 1/4 ounce package of active dry yeast.
How long should the dough be refrigerated?
The dough should be covered with plastic wrap and refrigerated for at least 8 hours or overnight to rise.
What is the ideal water temperature for activating the yeast?
The water should reach approximately 110°F to properly dissolve and activate the yeast.
Can I skip the overnight refrigeration step?
The instructions specify refrigeration for at least 8 hours to allow the dough to rise properly; skipping this may affect the texture.
What type of milk is used in the dough?
This recipe uses 1 cup of evaporated milk for the wet ingredient mixture.
What temperature should the oil be for frying?
The vegetable oil should reach a temperature of 375°F before you begin frying.
How much oil is needed for frying the beignets?
Ensure there are at least 2 inches of vegetable oil in the Dutch oven for frying.
How many beignets does this recipe produce?
The recipe yields 20 square beignets after cutting the dough into 2 1/2-inch pieces.
How do I make the Nutella cream filling?
Beat heavy cream into medium peaks, soften the Nutella, and then carefully fold the cream into the Nutella in three additions.
How do I soften the Nutella for the filling?
Beat room-temperature Nutella on medium speed for about 15 seconds until it is softened.
What size should the beignet dough squares be?
The dough should be cut into 2 1/2-inch squares.
How thick should I roll the beignet dough?
Roll the dough out to a thickness of about 1/8 inch before trimming and cutting.
How long do I fry each side of the beignet?
Fry each side for approximately 2 minutes or until they turn a golden brown.
How do I fill the fried beignets with the cream?
Poke a hole into one side with a stick, insert the piping tip of the pastry bag, and squeeze gently to fill.
What equipment is recommended for piping the filling?
A pastry bag fitted with a #803 tip is recommended for filling the beignets.
What is used to garnish the finished beignets?
The beignets are finished with a generous dusting of confectioners' sugar.
Can these beignets be served at room temperature?
Yes, they can be enjoyed either warm or at room temperature.
How do I prep the heavy cream for the filling?
Pour the heavy cream into a large bowl and beat with a hand mixer until medium peaks form.
What are the dry ingredients for the dough?
The dry ingredients include all-purpose flour, baking powder, and salt.
Should the butter be melted before mixing?
Yes, the 1/2 cup of unsalted butter should be melted before being whisked with the milk and sugar.
How many eggs are used in this recipe?
This recipe uses one large beaten egg in the dough mixture.
Is vanilla extract used in the beignet dough?
Yes, 1 teaspoon of vanilla extract is whisked into the wet ingredients.
How should I drain the beignets after frying?
Use a slotted spoon to transfer them to a paper towel-lined sheet tray to drain excess oil.
Should the filling be refrigerated before use?
Yes, once the Nutella cream is transferred to a pastry bag, it should be refrigerated until you are ready to use it.
In how many batches should I fry the beignets?
The instructions suggest frying them in batches of four squares at a time.
What can I use to poke a hole in the beignet for filling?
You can use a lollipop stick or a chopstick to create the entry point for the piping tip.
How much sugar is in the beignet dough?
The dough mixture includes 1/4 cup of granulated sugar.
How much Nutella is required for the filling?
You will need 1 1/2 cups of room-temperature Nutella.