New Recipe

Nutella Cream-Stuffed Beignets

Hungry for more?

Explore thousands of top-rated recipes on GeniusKitchen.com!

Find recipes now

Now Watching: {{ playlist.onNowText }}

Up Next: {{ playlist.upNextText }}

READY IN:
1hr 25mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: