Nutella Cream-Stuffed Beignets

READY IN: 1hr 25mins




  • Note: the estimated time does not include refrigerating overnight.
  • Whisk together flour, baking powder, and salt in a bowl.
  • In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.
  • 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.
  • Gradually whisk the yeast mixture into the evaporated milk mixture.
  • Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.
  • Add remaining 1 ½ cups flour and stir to combine.
  • Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.
  • Heat about 2 inches of oil in a Dutch oven to 375°F.
  • Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.
  • Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.
  • 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.
  • Punch down dough and turn out onto a lightly floured surface.
  • Roll out the dough to a 15-inch circle, about 1/8 inch thick.
  • Trim the circle into a 12” square.
  • Cut 20 squares that are 2 ½ inches each.
  • When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.
  • Drain the beignets on a paper towel lined sheet tray.
  • Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.
  • Dust heavily with confectioners’ sugar and enjoy!