Beignets are pillowy soft donuts that are the highlight of any trip to New Orleans! However, add nutella and you're in for even more of a treat! These nutella beignets are beyond delicious and so much fun to make as you cover yourself in mounds of powdered sugar. Enjoy with coffee or all alone, these are the perfect bite.
If you're looking for a classic beignet recipe, check out my New Orleans Style Beignets!Â
Friends, nutella has me in a chokehold and I have no plans on coming up for air. Ever since my trip to Italy last year, where I visited Alba (the place where nutella is made), I have been on a nutella spree. I'm talking sitting there with the jar and just going to town, especially during the last months of my pregnancy!
Ok, I know that you're here for the recipe so let's get into these nutella stuffed beignets. If you've ever been to Cafe Du Monde, you get the hype around New Orleans beignets. They're soft, chewy, sugary sweet fried pieces of heaven - and I'm here to show you how to make them in your own kitchen!
Different from French beignets which are made from choux pastry, this beignets recipe calls for a simple yeast mixture, browned butter, and a little flour and sugar magic for an easy to follow, delicious, way to celebrate mardi gras at home.Â
Cut up a portion of the dough, fry it until golden brown - then, best part - stuff those fresh beignets with nutella and WHOA. You will be doing the happy food dance IMMEDIATELY. Let's Bake!
What You'll Need
Bread Flour and All Purpose Flour: Bread flour has a higher protein content, which gives the beignets a better structure. It also gives them a nice chewiness, which is always a plus when eating these powdered sugar laden treats. 🙂Â
Whole Milk and Evaporated Milk: both whole milk and evaporated milk adds a beautiful richness to the dough. I decided to use warm milk instead of warm water for added fat as this recipe requires an extra egg white as opposed to an egg yolk.
Egg and Egg White: two things - the whole eggs acts as a binder and the egg white provides extra airiness to the dough, allowing it to puff up while frying. The air pocket provides room for us to stuff the nutella in the middle.Â
Butter: butter makes everything, so this is a must. Some use shortening, but I know that a lot of people don't regularly have shortening on hand so butter it is! We're using room temperature butter as opposed to melted butter here so be sure to have that ready to go (let the butter sit out for at least 1-2 hours)
Vegetable Oil: this is just for frying. You can use any kind of oil with a high smoke point, this includes peanut oil or grapeseed oil.Â
Nutella: any chocolate hazelnut spread will work!Â
Cooking Equipment:
Heavy Bottom Pot Like a cast iron dutch oven.
Pizza Cutter: I highly recommend using this to cut the dough, it makes it easier - however, a sharp knife will suffice.
Candy Thermometer: to measure the temperature of the oil. This is VERY important when deep frying to prevent burning or undercooking your beignets. Ensure that you have the correct temperature by using a candy thermometer.Â
Substitutions
- Evaporated milk can be substituted for heavy cream if you don't have any on hand.
Tips for the Perfect Beignets
- Maintain a consistent oil temperature: try to keep the oil temperature between 340-360 degrees F. This ensures even cooking and a nice golden-brown exterior.
- Fry in small batches: Avoid overcrowding the frying pan to ensure that each beignet cooks evenly.
- Drain excess oil: After frying, place the stuffed beignets on a paper towel to absorb any excess oil.
- Always do a test beignet before adding them all at once! Always start with 1 beignet to test the oil. If that beignet cooks up well, continue with adding more. If not, adjust your oil temperature.
How to make Beignets
- Add warm milk, active dry yeast, and 1 tbsp of sugar to a mixing bowl. Whisk together and allow the yeast to become bubbly, about 5-10 minutes. Then add the egg, egg white, and evaporated milk. Whisk together.
- In the bowl of a stand mixer, combine bread flour, all purpose flour, baking powder, kosher salt, and remaining sugar. Add the milk mixture and use a silicone spatula to mix everything together for about 30 seconds until the dough begins to form.Â
- Place the bowl in the stand mixer and attach the dough hook and mix on medium speed for 3 minutes, then add butter, one tablespoon at a time. Once added, continue to mix for another 6-8 minutes, until the dough is smooth and elastic.Â
- Place dough into a large mixing bowl with and cover with plastic wrap. Place in the refrigerator to rise for at least 2 hours, ideally overnight.Â
- Once the dough is risen, punch the dough down to degas the dough. roll into a ¼ inch thick rectangle. Cut 3x3 inch squares into the dough. Cover with a towel and begin preheating the oil. This will given the dough time to rest at room temperature and become slightly puffy again.Â
- When the oil reaches 340-360 degrees F. Add 2-3 beignets at a time and fry for 1-2 minutes on each side. The beignets should puff up slightly. If the beignets puff up too much, the oil is too hot.Â
- Remove from the hot oil with a slotted spoon and place onto a wire rack or onto paper towels to remove the excess grease. Let the beignets cool completely.
- Add nutella to a pastry bag or piping bag (you can also use a ziploc bag) and cut a ½ inch slit into the bottom tip of the bag. Use a butter knife to cut a small hole into one side of the beignet and insert the piping bag. Press the nutella into the beignet. Repeat with remaining beignet and dust with a generous amount of powdered sugar.
Variations
- Make Chocolate Beignets! If you don't have nutella, simply swap out the nutella for chocolate ganache.
- Omit the filling entirely, it's still extremely delicious! Pile on that powdered sugar and you're in for a treat.
- Make it fruity and fill your beignets with your favorite jam or jelly (I've tried adding blueberry jam and it's delicious!)
What to Serve with Beignets
This is where we can get creative and have some fun! Beignets and coffee go together like peanut butter and jelly! Serve with a freshly brewed cup of chicory coffee. You can also enjoy with some chocolate sauce or caramel sauce for added decadence.
For something creamy, top with whipped cream (in addition to the powdered sugar) for added deliciousness! My last recommendation - and this one is my favorite. Nutella stuffed beignets with ice cream is SO delicious.
More Donut Recipes
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Nutella Beignets
Equipment
- Stand Mixer
- Mixing Bowls
- Pizza Cutter or Sharp Skife
- Heavy Bottom Pan
Ingredients
- ½ cup Whole Milk   (warmed to 105-110 degrees F)
- 1 ½ tsp Active Dry Yeast
- ¼ cup Sugar
- 1 Egg
- 1 Egg White
- ½ cup Evaporated Milk
- 2 cups Bread Flour
- 2 cups All Purpose Flour
- ¼ tsp Baking Powder
- 1 tsp Kosher Salt
- 4 tbsp Salted Butter (room temperature)
- 2 cups Nutella
- 2 cups Powdered Sugar
Directions
- Add warm milk, active dry yeast, and 1 tbsp of sugar to a mixing bowl. Whisk together and allow the yeast to become bubbly, about 5-10 minutes. Then add the egg, egg white, and evaporated milk. Whisk together.
- In the bowl of a stand mixer, combine bread flour, all purpose flour, baking powder, kosher salt, and remaining sugar. Add the milk mixture and use a silicone spatula to mix everything together for about 30 seconds until the dough begins to form.Â
- Place the bowl in the stand mixer and attach the dough hook and mix on medium speed for 3 minutes, then add butter, one tablespoon at a time. Once added, continue to mix for another 6-8 minutes, until the dough is smooth and elastic. (dough may be slightly sticky, this is normal)
- Place dough into a large mixing bowl with and cover with plastic wrap. Place in the refrigerator to rise for at least 2 hours, ideally overnight. (8 hours)
- Once the dough is risen, punch the dough down to degas the dough. roll into a ¼ inch thick rectangle. Cut 3x3 inch squares into the dough. Cover with a towel and begin preheating the oil. This will given the dough time to rest at room temperature and become slightly puffy again.Â
- When the oil reaches 340-360 degrees F. Add 2-3 beignets at a time and fry for 1-2 minutes on each side. The beignets should puff up slightly. If the beignets puff up too much, the oil is too hot. Fry until the beignets are golden brown and puffy.
- Remove from the hot oil with a slotted spoon and place onto a wire rack or onto paper towels to remove the excess grease. Let the beignets cool completely.
- Add nutella to a pastry bag or piping bag (you can also use a ziploc bag) and cut a ½ inch slit into the bottom tip of the bag. Use a butter knife to cut a small hole into one side of the beignet and insert the piping bag. Press the nutella into the beignet.
- Repeat with remaining beignet and dust with a generous amount of powdered sugar.
Notes
- Evaporated milk can be substituted for heavy cream if you don't have any on hand.
- If you don't have bread flour, you can simply use the equal amount of all purpose flour.
- Maintain a consistent oil temperature:Â try to keep the oil temperature between 340-360 degrees F. This ensures even cooking and a nice golden-brown exterior.
- Fry in small batches:Â Avoid overcrowding the frying pan to ensure that each beignet cooks evenly.
- Drain excess oil:Â After frying, place the stuffed beignets on a paper towel to absorb any excess oil.
- Always do a test beignet before adding them all at once! Always start with 1 beignet to test the oil. If that beignet cooks up well, continue with adding more. If not, adjust your oil temperature.
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