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Nutella Cream-Stuffed Beignets

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1hr 25mins

Ingredients Nutrition


  1. Note: the estimated time does not include refrigerating overnight.
  2. Whisk together flour, baking powder, and salt in a bowl.
  3. In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.
  4. Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110°F Add the yeast and whisk until dissolved.
  5. Gradually whisk the yeast mixture into the evaporated milk mixture.
  6. Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.
  7. Add remaining 1 ½ cups flour and stir to combine.
  8. Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.
  9. Heat about 2 inches of oil in a Dutch oven to 375°F.
  10. Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.
  11. Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.
  12. Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge.
  13. Punch down dough and turn out onto a lightly floured surface.
  14. Roll out the dough to a 15-inch circle, about 1/8 inch thick.
  15. Trim the circle into a 12” square.
  16. Cut 20 squares that are 2 ½ inches each.
  17. When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.
  18. Drain the beignets on a paper towel lined sheet tray.
  19. Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.
  20. Dust heavily with confectioners’ sugar and enjoy!

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