Description
These Nutella Beignets are a decadent and irresistible treat featuring light, fluffy fried dough pockets filled with creamy Nutella and dusted with powdered sugar. Perfect for breakfast, dessert, or a sweet snack anytime, this recipe combines classic French-inspired beignets with the rich, hazelnut-chocolate flavor of Nutella for a delightful indulgence.
Ingredients
Scale
For the Dough:
- 1 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 4 cups all-purpose flour
- 1/4 cup unsalted butter, softened
For the Filling:
- Nutella, as needed
For Dusting:
- Powdered sugar, for dusting
Instructions
- Activate Yeast: In a small bowl, combine 1 cup of warm water with 2 1/4 teaspoons of active dry yeast and a pinch of granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active.
- Mix Ingredients: In a large mixing bowl, add 1/4 cup sugar, 1 teaspoon salt, 1 large egg, and 1/2 cup whole milk to the activated yeast mixture. Stir to combine all the wet ingredients thoroughly.
- Form Dough: Gradually incorporate 4 cups of all-purpose flour into the mixture, stirring continuously until the dough begins to come together. Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. Then knead in 1/4 cup of softened unsalted butter until fully incorporated.
- Let Rise: Place the dough ball in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours, or until the dough has doubled in size.
- Roll and Cut: Once risen, punch down the dough and roll it out on a floured surface to about 1/4 inch thickness. Use a knife or a square cutter to cut the dough into squares.
- Fill and Seal: Place a small spoonful of Nutella in the center of each square. Fold the dough over the filling to form a triangle or rectangle, then pinch the edges firmly to seal the beignets and prevent the Nutella from leaking during frying.
- Fry Beignets: Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). Carefully place the filled beignets in the hot oil and fry for 2 to 3 minutes on each side, or until they turn golden brown and puffed up.
- Drain and Dust: Remove the beignets from the oil using a slotted spoon, and place them on paper towels to drain excess oil. Once slightly cooled, generously dust each beignet with powdered sugar before serving.
Notes
- Ensure the oil temperature is steady at 350°F to get perfectly fried beignets that are golden but not greasy.
- Do not overfill the beignets with Nutella to avoid leakage while frying.
- Serve beignets warm for the best texture and flavor.
- Store leftover beignets in an airtight container and reheat lightly before serving to enjoy them fresh.
- Make sure the yeast is fresh and the water is warm but not hot to activate properly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French
