Nutella Stuffed Beignets
Imagine biting into a beignet that is slightly crispy on the outside, pillowy soft on the inside, oozing with nutella and heavily dusted with powdered sugar. That is exactly what it is like to bite into these beignets and yes, they are as amazing as they look and sound. Classic beignets are already hard to resist but these Nutella Stuffed Beignets are on another level. If you want a fun treat today, this recipe is a must try.
These Nutella Stuffed Beignets are just right, they aren’t too sweet so the Nutella doesn’t overpower the whole beignet. You need only a few ingredients, and the recipe is pretty straight forward. They are pretty easy to make (I know I always say this but it is true!). Like most yeasty recipes, it just needs time to rise. And with this one, it also takes some time to distribute the Nutella to each beignet. But believe me when I say every minute spent on this recipe is worth it. So if you are like me and you love Nutella and pretty much anything fried, you will love these beignets.
Some Tips
- Using whole fat milk is ideal for a nice rich final product
- As tempting as it may be, do not put too much Nutella in the center of your rectangle. When you try to fold it, Nutella will ooze out of the corners and it will be impossible to seal.
- Do not skip rubbing a little water around the edge of your rectangle before folding it. It will mostly not seal and open in the hot oil if you skip this part.
- If you don’t have a thermometer to test the oil (I don’t), you can test it by dropping a little piece of dough in the oil after a few minutes of heating up. If your dough sinks to the bottom of the pan with few to no bubbles, it is not hot enough. If/when bubbles form around the dough and it rises, your oil is hot enough. If your oil starts to smoke and your dough begins to brown really quickly, it is too hot; turn the heat down and wait a few minutes.
Nutella Stuffed Beignets
Ingredients
- 1 1/4 cup milk, warm
- 2 1/4 tsp yeast
- 3 tbsp butter
- 1/4 cup sugar
- 1 egg
- 3/4 tsp salt
- 3 1/2 cups all purpose flour
- 1/2-3/4 cup Nutella
- oil for deep frying (canola, vegetable or similar)
- powdered sugar for dusting
Instructions
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Bloom yeast by mixing it in the warm milk along with a teaspoon of your sugar. Set aside for about 10 minutes.
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In a bowl, mix butter, sugar, egg and salt until fully combined.
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Mix in yeast and milk mixture.
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Add flour a little at a time and mix until fully incorporated. Transfer to a floured surface (or keep in the bowl) and knead for about 3 to 5 minutes.
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Form though into a ball and place in a greased bowl. Cover and let rise for 1-2 hours or until doubled in size.
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After dough has risen, turn it over unto a floured surface. Roll out dough into a rectangular shape until it is pretty flat (about 1/4 of an inch).
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With a pizza cutter or knife, cut dough into rectangles (about 2 by 3 inches).
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Place about .5 to 1 tsp Nutella in the middle each rectangle.
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One at a time, run a wet finger around the edges of the rectangle, fold it in half and press the edges together to seal it.
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Fill a deep fryer or deep pan with oil and place it on medium high heat. When the oil is hot (about 360ºF), fry your sealed beignets in batches. Be sure to not over crowd the pan.
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Fry the beignets until golden brown, turning them around midway so they fry evenly on both sides.
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Place them in a strainer and after excess oil has drained off, dust them very generously with powdered sugar. Enjoy while still warm.
2 Comments
Ajab
March 1, 2022 at 11:34 am
I had these and they are as yummy as they look… making me hungry all over again
fuajia
March 12, 2022 at 5:17 pm
Haha! Thank you 🙂