If you have a sweet tooth and love French-inspired treats, this Nutella Beignets Recipe is going to become your new favorite indulgence. These golden, pillowy pockets are filled with luscious Nutella, making each bite an irresistible blend of crispy exterior and creamy chocolate-hazelnut center. Perfect for breakfast, dessert, or a special weekend treat, these beignets bring a touch of Parisian café magic right into your kitchen with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
Every ingredient in this Nutella Beignets Recipe plays a vital role in creating the perfect texture and flavor; each is simple but essential to this delightfully airy yet rich pastry.
- Warm water (¾ cup, about 110°F): Activates the yeast for fluffy dough.
- Active dry yeast (1 packet, 2¼ teaspoons): The leavening agent that makes the dough rise beautifully.
- Granulated sugar (¼ cup): Adds sweetness and feeds the yeast.
- Large egg (1): Provides structure and richness.
- Whole milk, warmed (½ cup): Adds tenderness and moisture to the dough.
- Unsalted butter, melted (3 tablespoons): Enhances flavor and softens dough.
- Salt (½ teaspoon): Balances sweetness and enhances flavors.
- All-purpose flour (3½ to 4 cups): The foundation of the dough, giving it the perfect consistency.
- Vegetable oil: For frying, it creates a crispy, golden crust.
- Nutella (1 cup): The star filling that brings the luscious chocolate-hazelnut goodness.
- Powdered sugar: For dusting, adding a pretty finishing touch and extra sweetness.
How to Make Nutella Beignets Recipe
Step 1: Activate the Yeast and Mix Wet Ingredients
Begin by combining warm water, sugar, and yeast in a large bowl. Let this mixture sit for 5 to 10 minutes until it’s frothy and bubbly — this means the yeast is alive and kicking! Once activated, add the egg, warm milk, melted butter, and a pinch of salt. Stir well to blend all those rich flavors and start the magic.
Step 2: Form the Dough
Gradually add your flour, about one cup at a time, mixing as you go. When the dough becomes too stiff to stir, transfer it to a floured surface and knead it for 6 to 8 minutes until it feels smooth and elastic. This kneading builds the structure that makes your beignets delightfully light and airy.
Step 3: Let the Dough Rise
Place your dough in a greased bowl, cover it with a clean towel or plastic wrap, and put it in a warm spot. Allow it to rise for 1½ to 2 hours, or until it doubles in size. This patient wait is crucial for a fluffy, tender beignet.
Step 4: Shape and Rest the Beignets
After rising, gently punch down the dough to release trapped air. Roll it out to about half an inch thick. Using a round cutter or knife, cut the dough into roughly 2½-inch squares or circles. Arrange these on a parchment-lined tray, cover, and let them rest for another 30 minutes — this final rest helps develop that perfect puff when fried.
Step 5: Fry to Golden Perfection
Heat vegetable oil in a deep pot or fryer to 350°F. Carefully fry the beignets in batches for 1 to 2 minutes per side until they’re beautifully puffed and golden brown. Once cooked, drain them on paper towels to remove excess oil but keep them warm.
Step 6: Fill and Dust
Let the beignets cool just enough so they don’t melt the filling. Then, using a piping bag fitted with a small tip, fill each one with creamy Nutella. Warming the Nutella slightly beforehand makes piping much easier. Finally, lavish a generous dusting of powdered sugar on top for that classic beignet look and touch of sweetness.
How to Serve Nutella Beignets Recipe
Garnishes
A dusting of powdered sugar is a classic finishing touch that adds sweetness and visual appeal, but you can also sprinkle finely chopped toasted hazelnuts for a nutty crunch or a drizzle of melted chocolate if you’re feeling extra indulgent.
Side Dishes
Nutella beignets shine on their own but pair wonderfully with fresh berries or a simple cup of rich, hot coffee or café au lait. A scoop of vanilla ice cream alongside can elevate your treat into pure decadence.
Creative Ways to Present
Serve your Nutella beignets on a rustic wooden board dusted with powdered sugar and scatter fresh mint leaves for color contrast. For a brunch gathering, stack them pyramid-style with skewers of berries or fruit. Alternatively, present them in individual small baskets lined with parchment paper for a charming touch.
Make Ahead and Storage
Storing Leftovers
If you have leftover beignets, you can store them in an airtight container at room temperature for up to two days. To keep the crust as crisp as possible, place a paper towel inside the container to absorb moisture.
Freezing
Unfilled beignets freeze beautifully. After frying and cooling completely, place them in a single layer on a baking sheet and freeze until solid. Transfer to freezer bags and store for up to one month. Fill them with Nutella after thawing for fresh results.
Reheating
Reheat frozen or stored beignets by warming them gently in a 350°F oven for about 5 to 7 minutes. This restores their crisp exterior while keeping interiors soft. Avoid microwaving, as it can make them soggy.
FAQs
Can I use store-bought dough for this Nutella Beignets Recipe?
While homemade dough gives the best texture and flavor, you can experiment with store-bought pizza or pastry dough in a pinch. Just be aware the results may differ slightly from the classic fluffy beignets.
What can I use if I don’t have Nutella?
If Nutella is unavailable, any chocolate-hazelnut spread works well, or you can fill your beignets with chocolate ganache, fruit jam, or even peanut butter for a twist.
How do I know when the oil is hot enough for frying?
The ideal frying temperature is 350°F. Use a kitchen thermometer for accuracy, or drop a small piece of dough into the oil — if it bubbles and rises quickly, the oil is ready.
Can these be made gluten-free?
Traditional beignets rely on gluten for their characteristic texture, but you could try gluten-free flour blends specifically designed for yeast dough. Keep in mind the texture might be different, so some experimentation is key.
What’s the best way to fill the beignets with Nutella?
Using a piping bag with a small round tip gives you control and keeps the filling neat. Slightly warming the Nutella until it’s just runny makes piping smoother and prevents tearing the dough.
Final Thoughts
There is something incredibly joyful about making your own Nutella beignets at home, from the warm fragrance filling the kitchen to that first delicious bite oozing with chocolate-hazelnut goodness. This Nutella Beignets Recipe invites you to savor a soft, crispy, sweet treat that’s as much fun to make as it is to eat. Don’t hesitate to dive in and share these little pieces of heaven with friends and family — they’re sure to ask for seconds!
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Nutella Beignets Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 20 beignets
- Category: Dessert
- Method: Frying
- Cuisine: French-American
- Diet: Vegetarian
Description
Delight in these homemade Nutella Beignets—light, fluffy fried pastries filled with creamy Nutella and dusted with powdered sugar. Perfect as a decadent dessert or sweet treat, these French-American style beignets combine a soft yeasted dough with the rich flavor of chocolate hazelnut spread, fried to golden perfection.
Ingredients
Dough
- ¾ cup warm water (about 110°F)
- 1 packet (2¼ teaspoons) active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ½ cup whole milk, warmed
- 3 tablespoons unsalted butter, melted
- ½ teaspoon salt
- 3½ to 4 cups all-purpose flour
Frying
- Vegetable oil for frying
Filling and Topping
- 1 cup Nutella (for filling)
- Powdered sugar for dusting
Instructions
- Activate yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix wet ingredients and form dough: Add the egg, warm milk, melted butter, and salt to the yeast mixture. Mix well to combine. Gradually incorporate the flour, adding 1 cup at a time, stirring until a soft dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm spot for 1½ to 2 hours, or until it has doubled in size.
- Shape beignets: Punch down the dough and roll it out to about ½-inch thickness. Cut into 2½-inch squares or circles. Place the pieces on a parchment-lined tray, cover, and let them rest for 30 minutes to rise slightly.
- Heat oil and fry: Heat vegetable oil in a deep pot to 350°F. Fry the beignets in small batches for 1–2 minutes on each side until they are puffed and golden brown. Remove and drain on paper towels.
- Fill with Nutella: Once slightly cooled, fill a piping bag fitted with a small tip with Nutella. Insert the tip into the side or bottom of each beignet and gently squeeze to fill them with the chocolate-hazelnut spread.
- Finish and serve: Dust the filled beignets generously with powdered sugar and serve warm for the best texture and flavor.
Notes
- To make filling easier, slightly warm the Nutella so it pipes smoothly.
- Unfilled beignets can be frozen after frying and filled later for convenience.
- Serve beignets warm to enjoy their soft texture and rich flavor fully.
