Description
Delight in these homemade Nutella Beignets featuring a soft, airy dough fried to golden perfection and filled generously with creamy Nutella. Finished with a dusting of powdered sugar, these beignets are an irresistible treat perfect for brunch or dessert.
Ingredients
Dough
- 1/2 cup Whole Milk (warmed to 105-110 degrees F)
- 1 1/2 tsp Active Dry Yeast
- 1/4 cup Sugar, divided
- 1 Egg
- 1 Egg White
- 1/2 cup Evaporated Milk
- 2 cups Bread Flour
- 2 cups All Purpose Flour
- 1/4 tsp Baking Powder
- 1 tsp Kosher Salt
- 4 tbsp Salted Butter (room temperature)
Filling & Topping
- 2 cups Nutella
- 2 cups Powdered Sugar
Instructions
- Activate Yeast: In a mixing bowl, add warm milk, active dry yeast, and 1 tablespoon of sugar. Whisk together and let the yeast become bubbly, about 5-10 minutes. Then whisk in the egg, egg white, and evaporated milk until combined.
- Combine Dry Ingredients: In the bowl of a stand mixer, mix bread flour, all-purpose flour, baking powder, kosher salt, and remaining sugar together. Pour in the milk mixture and stir with a silicone spatula for 30 seconds until dough begins to form.
- Knead Dough: Attach the dough hook and mix on medium speed for 3 minutes. Add the softened butter one tablespoon at a time, then continue kneading for 6-8 more minutes until the dough is smooth, elastic, and slightly sticky.
- First Rise: Transfer dough to a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours or ideally overnight for optimal flavor and texture.
- Prepare Dough for Frying: After the dough has risen, punch it down to release air. Roll out dough to 1/4 inch thickness into a rectangle and cut into 3×3 inch squares. Cover with a towel and let rest at room temperature while heating oil.
- Fry Beignets: Heat oil to 340-360°F. Fry 2-3 beignets at a time for 1-2 minutes per side until golden brown and puffed. Avoid overcrowding to maintain oil temperature.
- Drain Excess Oil: Remove beignets with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Allow to cool completely before filling.
- Fill with Nutella: Spoon Nutella into a pastry or piping bag, or a zip-top bag with the tip cut. Make a small hole in the side of each beignet using a butter knife and pipe Nutella inside until filled.
- Serve: Dust filled beignets generously with powdered sugar and serve immediately for the best flavor and texture.
Notes
- Make sure the milk is warmed to the correct temperature (105-110°F) to properly activate the yeast without killing it.
- Dough may be slightly sticky after kneading; this is normal and helps produce a tender beignet.
- Maintain oil temperature between 340-360°F for best frying results; too hot oil will over-puff and burn the beignets.
- Allow beignets to cool before filling to prevent Nutella from melting excessively.
- For best texture, refrigerate dough overnight to develop flavor before shaping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
