Nutella Beignets
Get ready for these warm, pillowy delight of Nutella-filled beignets, where golden fried dough meets a rich, chocolate-hazelnut surprise, creating a comforting treat that satisfies both your sweet tooth and craving for a cozy snack. The crispy exterior gives way to a luscious Nutella center, making each bite a simple yet delightful pleasure.
Equipment
- Pizza Cutter or Sharp Skife
- Heavy Bottom Pan
Ingredients
- 1/2 cup (122 g) Whole Milk , (warmed to 105-110 degrees F)
- 1 1/2 tsp (4.67 g) Active Dry Yeast
- 1/4 cup (50 g) Sugar
- 1 (44 g) Egg
- 1 (30 g) Egg White
- 1/2 cup (126 g) Evaporated Milk
- 2 cups (250 g) Bread Flour
- 2 cups (250 g) All Purpose Flour
- 1/4 tsp (1 g) Baking Powder
- 1 tsp (6 g) Kosher Salt
- 4 tbsp (56 g) Salted Butter, (room temperature)
- 2 cups (600 g) Nutella
- 2 cups (240 g) Powdered Sugar
Instructions
- 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.
- 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 1/4 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.
- 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 1/2 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
Substitutions
- 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: 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.
Nutrition
Calories: 265kcal, Carbohydrates: 45g, Protein: 4g, Fat: 8g, Saturated Fat: 7g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Trans Fat: 0.001g, Cholesterol: 8mg, Sodium: 125mg, Potassium: 145mg, Fiber: 2g, Sugar: 26g, Vitamin A: 40IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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