These Nutella Beignets are a showstopper that combine the classic, pillowy fried dough of New Orleans with a gooey, chocolate-hazelnut twist. Every bite is pure magic: think warm, cloud-like beignets filled with silky Nutella, finished with a generous snowfall of powdered sugar. Whether you’re making them for a decadent brunch, a late-night treat, or just to brighten a regular afternoon, this recipe guarantees smiles all around. You will want to savor the aroma as they fry, and that first bite—crispy outside, soft inside, oozing hazelnut chocolate—is just heaven!

Ingredients You’ll Need

This recipe for Nutella Beignets brings together a handful of ingredients you probably already have in your kitchen, each one making a real difference in the finished treat. From rich, creamy milk to fragrant yeast, every element builds a beignet that’s tender, golden, and loaded with flavor.

Warm water (1 cup, 110°F): Ensures the yeast activates quickly, which is key for fluffy dough.
Granulated sugar (¼ cup): Just enough to lightly sweeten the dough and help the yeast get going.
Active dry yeast (2¼ teaspoons, 1 packet): The secret to the dough’s irresistible rise and airy texture.
Large egg (1): Binds everything together and adds richness for a soft interior.
Whole milk (½ cup): Contributes creaminess and a subtle, mellow flavor that complements the Nutella.
Unsalted butter, melted (3 tablespoons): Gives the dough tenderness and depth.
Salt (½ teaspoon): Balances out the sweetness and makes the flavors pop.
All-purpose flour (3½ cups, plus more for dusting): Provides the structure for perfect beignets.
Vegetable oil, for frying: A neutral oil ideal for crisping up the dough without overpowering the flavors.
Nutella (½ cup or more): The luscious, chocolate-hazelnut center that takes these beignets to another level.
Powdered sugar, for dusting: The finishing touch—think snowy, sweet magic on every warm beignet.

How to Make Nutella Beignets

Step 1: Activate the Yeast

Begin by adding the warm water, granulated sugar, and active dry yeast to a large bowl. It’s important the water’s not too hot—think a comfy bath—so the yeast blooms beautifully without getting zapped. In just a few minutes, you’ll see bubbles and froth, a sure sign your Nutella Beignets will turn out pillowy and light.

Step 2: Mix in Wet Ingredients

Next up, whisk in the egg, whole milk, melted butter, and salt. Each ingredient melds together to create a rich, flavorful dough. The milk makes everything so soft and the butter rounds out each bite, helping the Nutella Beignets feel extra luxurious.

Step 3: Add the Flour and Knead

Gradually add the flour until a shaggy dough forms. It will be a bit sticky, but once you turn it out onto a floured surface, the real fun begins. Dust your hands and knead the dough for about 5–7 minutes, until it’s smooth and elastic. This step builds the strength needed for that signature beignet puff.

Step 4: First Rise

Transfer your dough to a greased bowl and cover it up—let it rise somewhere warm and cozy for about an hour, or until doubled in size. This is when the magic happens, and your Nutella Beignets’ irresistibly light texture is born!

Step 5: Roll and Cut

With your dough doubled, gently punch it down and roll it out to a ¼-inch thickness. A dusting of flour prevents any sticking. Use a sharp knife or pizza cutter to slice into 2½-inch squares—the perfect size for bite-sized indulgence!

Step 6: Fry the Beignets

Heat your vegetable oil in a deep pot to 350°F. Carefully fry the squares in batches—don’t crowd the pot!—for 2–3 minutes per side, flipping when they’re gorgeously golden. Drain the Nutella Beignets on paper towels; the kitchen smell at this stage is unforgettable.

Step 7: Fill with Nutella

Once cool enough to handle but still warm, use a piping bag with a small tip to fill each beignet generously with Nutella. If you warm the Nutella slightly, it flows even more smoothly and fills every pocket perfectly.

Step 8: Finish & Serve

The only thing left is to lavish your Nutella Beignets with plenty of powdered sugar right before serving. Watch as the sugar melts into the surface, creating a dessert that’s both beautiful and delectable!

How to Serve Nutella Beignets

Garnishes

A classic blizzard of powdered sugar is always in style, but you can elevate your Nutella Beignets even more with a drizzle of melted chocolate, a dusting of cocoa, or a few chopped toasted hazelnuts scattered on top for extra crunch and flavor. A sprinkle of orange zest adds a pop of color and unexpected brightness!

Side Dishes

Serve your warm Nutella Beignets with fresh berries, a scoop of vanilla ice cream, or even a small dish of whipped cream for dipping. For brunch, they’re incredible alongside a creamy latte, hot chocolate, or a sparkling mimosa—just the right pairing for a sweet morning or special occasion.

Creative Ways to Present

For a fun twist on tradition, stack the Nutella Beignets pyramid-style on a cake stand or arrange them in mini parchment bags for a street-fair feel. You can also skewer them on sticks for “beignet pops” or plate with fruit coulis swirled underneath for an Instagram-worthy dessert presentation.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Nutella Beignets left at the end of the day (good luck!), allow them to cool completely, then store them in an airtight container at room temperature for up to 24 hours. They’re still lovely the next day, though best when enjoyed fresh.

Freezing

You can freeze Nutella Beignets after frying (before filling) by letting them cool, then sealing in a freezer-safe bag for up to two months. When ready to serve, simply reheat, fill with Nutella, and finish with powdered sugar for that straight-from-the-fryer magic.

Reheating

To restore the beignets’ signature crispiness, pop them in a 300°F oven for 5–7 minutes. This works wonders for leftovers! Avoid the microwave, which tends to make them soggy. Fill with fresh Nutella and dust with sugar for a near-perfect revival.

FAQs

Can I use a different filling instead of Nutella?

Absolutely! While Nutella is classic here, you can try other chocolate-hazelnut spreads, peanut butter, fruit preserves, or pastry cream inside your beignets. The technique is the same—so have fun with whatever you love!

Do I really need a piping bag to fill them?

A piping bag does make the job easier and cleaner, letting you fill each Nutella Beignet with precision. If you don’t have one, try using a zip-top bag with a snipped corner or even a small spoon to press the filling inside.

Can I make the dough ahead of time?

Yes! Prepare the dough, let it rise, then cover and refrigerate for up to 24 hours. When you’re ready, let it come back to room temp, roll, and proceed with cutting and frying. It’s a great option for stress-free entertaining.

Is there a gluten-free version for Nutella Beignets?

You can make a gluten-free take by substituting your favorite 1:1 gluten-free flour blend for the all-purpose flour. Keep an eye on the dough texture—it may be a touch stickier—but fried dough bliss is definitely still possible!

Can I bake the beignets instead of frying?

While the hallmark of Nutella Beignets is their irresistibly crisp, fried exterior, you can try baking them at 375°F for about 10–12 minutes. They won’t be quite as puffy, but you’ll still get a soft, tasty pastry with that yummy Nutella center.

Final Thoughts

If you’re looking for a dessert that’s full of oozy, chocolate-hazelnut joy and old-fashioned comfort, give these Nutella Beignets a try. They’re guaranteed to steal the spotlight and make any day feel extra special—so gather your ingredients, invite a few friends, and treat yourself to this unforgettable homemade delight!

Nutella Beignets Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 1 hour 40 minutes (including rise time)
Yield: 18–20 beignets 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of Nutella-filled beignets with this irresistible recipe. These fluffy, fried dough squares are generously filled with creamy Nutella, dusted with powdered sugar, and perfect for satisfying your sweet cravings.

Ingredients

Scale

Dough:

1 cup warm water (110°F)
¼ cup granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1 large egg
½ cup whole milk
3 tablespoons unsalted butter (melted)
½ teaspoon salt
3½ cups all-purpose flour (plus more for dusting)

Additional:

vegetable oil for frying
½ cup Nutella (or more as needed)
powdered sugar for dusting

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Instructions

Prepare Dough: Combine warm water, sugar, and yeast. Add egg, milk, melted butter, salt, and flour; knead until elastic.
Rise: Let dough rise for 1 hour until doubled.
Shape and Fry: Roll out dough, cut into squares, fry until golden brown.
Fill: Pipe Nutella into beignets.
Serve: Dust with powdered sugar and serve warm.