Nutella-filled Beignets

Name: Nutella-filled Beignets
Total time: 155 min
Cuisine: Indian
Ingredients: 4 cups Flour; 1 tsp Salt; 0.25 tsp Cardamom; 0.25 tsp Cinnamon; 0.75 cup Water; 0.25 cup Sugar; 1 package Active dry yeast; 0.5 cup Milk; 1 tbsp Vanilla extract; 1 Egg; 0.25 cup Sugar; 4 tbsp Butter (room temperature); Oil; Nutella; Powdered sugar

2h 35m

Serves 1

tiktok.com

Nutella-filled Beignets

tiktok.com

2h 35m

Serves 1

Directions

1Combine flour, salt, cardamom, and cinnamon in a bowl and set aside.
2Combine warm water, 1/4 cup sugar, and one packet of active dry yeast in another bowl, then set aside for about 5 minutes until foamy.
3Once the yeast mixture is ready, add milk, vanilla extract, one egg, and the remaining 1/4 cup sugar to it, mixing well.
4Add half of the dry flour mixture to the wet ingredients and mix thoroughly.
5Place the bowl on a stand mixer and, using the dough hook, gradually add the remaining flour mixture.
6Once the dough starts to come together, slowly add four tablespoons of room temperature butter, mixing until the dough pulls away from the sides of the bowl.
7Place the sticky dough into an oiled bowl, cover it, and let it rise for about 2 hours.
8After the dough has risen, place it onto a well-floured surface, dust the top with flour, and roll it out to about half an inch thickness.
9Cut the dough into rectangular pieces and place them on a parchment-lined baking sheet.
10Cover the cut dough pieces and let them rest for an additional 30 minutes, or overnight in the fridge.
11Fry the beignets in oil heated to 350 F (175 C) until golden brown.
12Remove the fried beignets and place them on a cooling rack.
13Optionally, use a piping bag to fill the warm beignets with Nutella.
14Plate the warm beignets and dust them generously with powdered sugar.

Ingredients

4 cups Flour
1 tsp Salt
0.25 tsp Cardamom
0.25 tsp Cinnamon
0.75 cup Water
0.25 cup Sugar
1 package Active dry yeast
0.5 cup Milk
1 tbsp Vanilla extract
1 Egg
0.25 cup Sugar
4 tbsp Butter (room temperature)
Oil
Nutella
Powdered sugar

Equipment

Mixing bowlWhiskKitchen scaleStand mixerDough hookRolling pinKnifeBaking sheetParchment paperPlastic wrapPotThermometerCooling rackPiping bagSieve

Tips

Use warm water for the yeast mixture to ensure it foams up properly.
Make sure to roll the dough to about half an inch thickness; if it's too thin, the beignets won't puff up well.
Use a thermometer when frying and maintain the oil at 350 F (175 C) for perfectly fluffy and bready beignets without large air pockets.
If the dough is too sticky after mixing, add one tablespoon of flour at a time until it reaches the desired consistency.
For a traditional taste, skip the Nutella filling and just use powdered sugar.

Nutella-filled Beignets

2h 35m

Serves 1

tiktok.com

Nutella-filled Beignets

tiktok.com

2h 35m

Serves 1

Directions

1Combine flour, salt, cardamom, and cinnamon in a bowl and set aside.
2Combine warm water, 1/4 cup sugar, and one packet of active dry yeast in another bowl, then set aside for about 5 minutes until foamy.
3Once the yeast mixture is ready, add milk, vanilla extract, one egg, and the remaining 1/4 cup sugar to it, mixing well.
4Add half of the dry flour mixture to the wet ingredients and mix thoroughly.
5Place the bowl on a stand mixer and, using the dough hook, gradually add the remaining flour mixture.
6Once the dough starts to come together, slowly add four tablespoons of room temperature butter, mixing until the dough pulls away from the sides of the bowl.
7Place the sticky dough into an oiled bowl, cover it, and let it rise for about 2 hours.
8After the dough has risen, place it onto a well-floured surface, dust the top with flour, and roll it out to about half an inch thickness.
9Cut the dough into rectangular pieces and place them on a parchment-lined baking sheet.
10Cover the cut dough pieces and let them rest for an additional 30 minutes, or overnight in the fridge.
11Fry the beignets in oil heated to 350 F (175 C) until golden brown.
12Remove the fried beignets and place them on a cooling rack.
13Optionally, use a piping bag to fill the warm beignets with Nutella.
14Plate the warm beignets and dust them generously with powdered sugar.

Ingredients

4 cups Flour
1 tsp Salt
0.25 tsp Cardamom
0.25 tsp Cinnamon
0.75 cup Water
0.25 cup Sugar
1 package Active dry yeast
0.5 cup Milk
1 tbsp Vanilla extract
1 Egg
0.25 cup Sugar
4 tbsp Butter (room temperature)
Oil
Nutella
Powdered sugar

Equipment

Mixing bowlWhiskKitchen scaleStand mixerDough hookRolling pinKnifeBaking sheetParchment paperPlastic wrapPotThermometerCooling rackPiping bagSieve

Tips

Use warm water for the yeast mixture to ensure it foams up properly.
Make sure to roll the dough to about half an inch thickness; if it's too thin, the beignets won't puff up well.
Use a thermometer when frying and maintain the oil at 350 F (175 C) for perfectly fluffy and bready beignets without large air pockets.
If the dough is too sticky after mixing, add one tablespoon of flour at a time until it reaches the desired consistency.
For a traditional taste, skip the Nutella filling and just use powdered sugar.