Description
Hazelnut Cream Beignets are light and fluffy deep-fried pastries filled with rich hazelnut chocolate cream and dusted generously with powdered sugar for an indulgent dessert.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- Vegetable oil for frying
- 1 cup hazelnut chocolate spread
- 1 cup powdered sugar (for dusting)
Instructions
- In a bowl, dissolve yeast in warm milk and let sit for 5–10 minutes until foamy.
- Stir in sugar, egg, melted butter, and salt.
- Gradually add flour, mixing until a soft dough forms.
- Knead dough on a floured surface for 5–7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1–1 1/2 hours until doubled in size.
- Roll dough to 1/4-inch thickness and cut into 2-inch squares.
- Heat oil to 350°F (175°C) and fry beignets in batches for 1–2 minutes per side until golden brown.
- Drain on paper towels and let cool slightly.
- Fill a piping bag with hazelnut spread and pipe into the center of each beignet.
- Dust generously with powdered sugar and serve warm.
Notes
- Do not overcrowd the fryer to maintain oil temperature.
- Ensure oil stays between 340–360°F for even cooking.
- Beignets are best enjoyed fresh and warm.
- Use a small knife to create a hole before piping filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French