Nutella-Stuffed Beignets – A Homemade French Treat Recipe

Ingredients

• 450 g all-purpose flour
• 200 ml warm milk (30°C)
• 2 eggs
• 65 g unsalted butter, melted
• 30 g vanilla sugar
• 10 g granulated sugar
• 8 g dry yeast
• 200 g dark chocolate (70%)
• 200 g 15% cream
• 200 g finely grated hazelnuts (store-bought)
• Or store-bought Nutella, softened slightly at room temperature
• Granulated sugar
• 1 tsp cinnamon

Instructions

1. 1

   Activate the yeast: In a bowl, whisk together 200 ml warm milk (30°C), 8 g dry yeast, and 10 g sugar. Let it sit for 15 minutes until the mixture becomes foamy, indicating the yeast is active.

2. 2

   Mix the dough: In a large bowl, combine the yeast mixture with 2 eggs, 30 g vanilla sugar, and 65 g melted cooled butter. Gradually add 450 g all-purpose flour, starting with one third to create a smooth batter, then mix in the remaining flour until a soft dough forms.

3. 3

   Knead the dough by hand for 5 to 8 minutes or use a mixer with a dough hook for 5 minutes until the dough is smooth and slightly sticky. Shape it into a ball, place in a bowl, cover, and let rise for 1 hour or until it doubles in size.

4. 4

   Prepare the filling: Melt 200 g dark chocolate (70%) with 200 g 15% cream in a saucepan over low heat, stirring until smooth and glossy. In a dry skillet, toast 200 g finely grated hazelnuts for 4 to 5 minutes, stirring often until lightly golden and fragrant. Stir the toasted hazelnuts into the ganache, let cool, and refrigerate until thickened (about 30 minutes). Alternatively, use softened store-bought Nutella.

5. 5

   Shape the beignets: Once the dough has risen, roll it out on a floured surface to about 1 cm thickness. Cut into circles using a round cutter 8–10 cm in diameter. Place on a floured tray, cover with a towel, and let rise for another 15 minutes.

6. 6

   Fry the beignets: Heat neutral oil to 165°C (330°F) in a deep pot. Fry the beignets in small batches for about 2 minutes per side until golden brown. Remove and drain on paper towels.

7. 7

   Coat the beignets: While still warm, roll the beignets in granulated sugar mixed with 1 tsp cinnamon to coat evenly.

8. 8

   Fill the beignets: Once cooled, make a small incision on the side of each beignet and fill generously with the chilled ganache or Nutella using a piping bag fitted with a round tip. Serve fresh and enjoy warm!