# Nutella-filled Beignets

These Nutella-filled beignets are perfectly fluffy and ready to be enjoyed as a delightful brunch item or dessert.

- Total time: 155 min
- Cuisine: Indian
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- Mixing bowl
- Whisk
- Kitchen scale
- Stand mixer
- Dough hook
- Rolling pin
- Knife
- Baking sheet
- Parchment paper
- Plastic wrap
- Pot
- Thermometer
- Cooling rack
- Piping bag
- Sieve

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8kxQTeW/
- Recipe page: https://www.cliprecipe.com/recipe/81ec18d7-1f10-40eb-a5f4-6979dc41fe07
- Extracted: 2025-08-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt