Nutella-filled Beignets

155 mins
Serves 1
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Directions

  1. 1Combine flour, salt, cardamom, and cinnamon in a bowl and set aside.
  2. 2Combine flour, salt, cardamom, and cinnamon in a bowl and set aside.
  3. 3Combine flour, salt, cardamom, and cinnamon in a bowl and set aside.
  4. 4Combine 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.
  5. 5Combine 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.
  6. 6Combine 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.
  7. 7Once the yeast mixture is ready, add milk, vanilla extract, one egg, and the remaining 1/4 cup sugar to it, mixing well.
  8. 8Once the yeast mixture is ready, add milk, vanilla extract, one egg, and the remaining 1/4 cup sugar to it, mixing well.
  9. 9Once the yeast mixture is ready, add milk, vanilla extract, one egg, and the remaining 1/4 cup sugar to it, mixing well.
  10. 10Add half of the dry flour mixture to the wet ingredients and mix thoroughly.
  11. 11Add half of the dry flour mixture to the wet ingredients and mix thoroughly.
  12. 12Add half of the dry flour mixture to the wet ingredients and mix thoroughly.
  13. 13Place the bowl on a stand mixer and, using the dough hook, gradually add the remaining flour mixture.
  14. 14Place the bowl on a stand mixer and, using the dough hook, gradually add the remaining flour mixture.
  15. 15Place the bowl on a stand mixer and, using the dough hook, gradually add the remaining flour mixture.
  16. 16Once 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.
  17. 17Once 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.
  18. 18Once 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.
  19. 19Place the sticky dough into an oiled bowl, cover it, and let it rise for about 2 hours.
  20. 20Place the sticky dough into an oiled bowl, cover it, and let it rise for about 2 hours.
  21. 21Place the sticky dough into an oiled bowl, cover it, and let it rise for about 2 hours.
  22. 22After 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.
  23. 23After 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.
  24. 24After 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.
  25. 25Cut the dough into rectangular pieces and place them on a parchment-lined baking sheet.
  26. 26Cut the dough into rectangular pieces and place them on a parchment-lined baking sheet.
  27. 27Cut the dough into rectangular pieces and place them on a parchment-lined baking sheet.
  28. 28Cover the cut dough pieces and let them rest for an additional 30 minutes, or overnight in the fridge.
  29. 29Cover the cut dough pieces and let them rest for an additional 30 minutes, or overnight in the fridge.
  30. 30Cover the cut dough pieces and let them rest for an additional 30 minutes, or overnight in the fridge.
  31. 31Fry the beignets in oil heated to 350 F (175 C) until golden brown.
  32. 32Fry the beignets in oil heated to 350 F (175 C) until golden brown.
  33. 33Fry the beignets in oil heated to 350 F (175 C) until golden brown.
  34. 34Remove the fried beignets and place them on a cooling rack.
  35. 35Remove the fried beignets and place them on a cooling rack.
  36. 36Remove the fried beignets and place them on a cooling rack.
  37. 37Optionally, use a piping bag to fill the warm beignets with Nutella.
  38. 38Optionally, use a piping bag to fill the warm beignets with Nutella.
  39. 39Optionally, use a piping bag to fill the warm beignets with Nutella.
  40. 40Plate the warm beignets and dust them generously with powdered sugar.
  41. 41Plate the warm beignets and dust them generously with powdered sugar.
  42. 42Plate the warm beignets and dust them generously with powdered sugar.

Ingredients

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