Hazelnut Cream Beignets

Ah, Hazelnut Cream Beignets! Just the thought of those fluffy, golden pillows filled with luscious hazelnut cream brings back fond memories for me. I remember the first time I had a beignet at a little café in New Orleans. The soft, warm dough, the sugary dusting on top, and that decadent filling—it felt like a warm hug for my tastebuds. Since then, I’ve been on a mission to recreate that bliss in my own kitchen, and let me tell you, this recipe is the real deal!

Why you’ll love this recipe

So, why should you whip up these Hazelnut Cream Beignets tonight? For starters, they combine the warmth of freshly fried dough with the rich, nutty flavor of hazelnuts that creates a dance on your palate. It’s like a celebration of textures and tastes! Each bite is not only a soft explosion of sweetness but also laced with that unmistakable crunch of fried dough.

But there’s more! These delightful treats are perfect for any occasion—brunch with friends, a cozy evening in, or even as a sweet surprise for a loved one. There’s something incredibly satisfying about making beignets at home; it feels like a culinary journey where you get to be the hero. Plus, the aroma wafting through your kitchen will have everyone asking what’s cooking. So really, what’s not to love?

Gather these ingredients

Before we dive into the magical process of creating these beignets, let’s talk about what you’ll need:

• All-purpose flour: The backbone of our beignet batter, providing that delightful chewiness. You could experiment with whole wheat flour for a nuttier flavor, though it might alter the texture slightly.

• Active dry yeast: This little powerhouse makes our beignets rise all fluffy and airy. Because who wants a dense beignet, right? Fresh yeast can also be used if you prefer.

• Milk: Warm milk not only helps activate the yeast but also keeps our beignets soft. If you’re dairy-free, almond or oat milk works well too.

• Granulated sugar: A touch of sweetness is essential to round out the flavor of our dough. Feel free to use coconut sugar as a substitute for a unique twist.

• Salt: A pinch balances the flavors and brings everything together.

• Eggs: Adding richness and structure to the dough, eggs are quite essential. You can swap for flax eggs if you’re looking for a vegan option.

• Hazelnut spread: And now, the star of the show! It offers that creamy, dreamy filling. If you’re feeling adventurous, you can try Almond or sunflower seed butter as alternatives.

• Powdered sugar: For that finishing touch, a light dusting brightens everything up. However, you can skip it or use a sugar substitute for fewer calories.

Preparing Hazelnut Cream Beignets

Now, let’s roll up our sleeves and get our hands a little floury, shall we? Here’s how to bring these delectable treats to life:

1. Prepare the yeast: In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. It’s like a little yeast party!

2. Make the dough: In a large mixing bowl, whisk together flour, remaining sugar, and salt. Create a well in the center, adding the frothy yeast mixture, eggs, and soft butter. Mix until the dough begins to come together.

3. Knead: Turn out the dough onto a floured surface. Knead for about 5-7 minutes until it’s smooth and elastic. This step is like giving your dough a little love. It helps create that ideal texture, so don’t rush it!

4. First rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size—about 1 hour.

5. Shape the beignets: Once risen, punch down the dough and roll it out to about ½ inch thick. Cut into squares or circles, allowing them to rest again for about 15 minutes.

6. Fry: In a deep pot, heat oil to 350°F (175°C). Fry the beignets in batches until golden brown, about 2-3 minutes on each side.

7. Fill: Once cooled slightly, make a small slit in the side and pipe in that luscious hazelnut cream.

8. Dust and serve: Dust with powdered sugar and enjoy!

Best way to enjoy it

Now that you’ve crafted these beauties, how do you serve them? Honestly, these beignets shine best when they’re warm and fresh out of the fryer. That first bite is pure bliss! Pair them with a cup of rich coffee or a warm chocolate drink—because what’s better than comfort food, right?

For a fun twist, consider setting up a little beignet bar! Serve them alongside your favorite toppings like crushed nuts, extra hazelnut spread, or even some fresh fruit. The variations are endless!

Storage and reheating tips

While these beignets are best enjoyed fresh, I know life can get in the way. If you have leftovers (which is rare, trust me), allow them to cool completely and then store in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer bag. Just reheat them in the oven at 350°F until warm again for a crispy finish!

Pro chef tips

• The key to a perfect dough? Don’t skip the resting periods! Those moments are crucial for the best rise and texture.
• If you want to experiment, feel free to add spices like cinnamon or nutmeg to the batter for a warm note.
• Want to lighten things up? You can bake these instead of frying; just brush with a bit of melted butter first.

Creative Twists

If you’re feeling adventurous, why not mix up your beignet fillings? Consider using flavored creams like almond or a tangy raspberry jam for different savor! It could be a surprise element when you share your beignets with friends.

Ingredients

• All-purpose flour
• Active dry yeast
• Milk
• Granulated sugar
• Salt
• Eggs
• Hazelnut spread
• Powdered sugar

Directions to follow

1. Activate the yeast with warm milk and sugar.
2. Mix flour, remaining sugar, and salt in a bowl.
3. Combine the yeast mixture, eggs, and butter with the dry ingredients.
4. Knead until smooth, then let rise for 1 hour.
5. Roll out dough, cut shapes, and let rest for 15 minutes.
6. Heat oil to 350°F and fry until golden.
7. Pipe in hazelnut cream after cooling.
8. Dust with powdered sugar before serving.

Your questions answered

1. How long does it take? From start to finish, expect about 2 hours, including rising times.
2. What can I serve with it? Coffee and hot chocolate are great pairings.
3. Can I make them ahead? Yes, but they’re best fresh!
4. What should I do with leftovers? Store them at room temperature for up to two days.
5. Can I bake these instead? Yes! Brush with butter before baking at 375°F.

While indulging in these Hazelnut Cream Beignets might not make for a health trend, the joy they bring is resourceful comfort food at its finest. They’re rich in flavor but even better in happiness! I hope you dive into this recipe and infuse your personal spins. Don’t forget to share your creations and delightful discoveries in the comments. Happy frying, friend!

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Hazelnut Cream Beignets

Difficulty: Intermediate Prep Time 1 hr Cook Time Rest Time 1 hr Total Time 32 hrs

Cooking Temp: 350  F Servings: 12 Estimated Cost: $ 10 Calories: 250

Best Season: Any season

Description

Indulge in these warm, delightful Hazelnut Cream Beignets that offer a perfect blend of sweet and nutty flavors. Ideal for any occasion, these beignets are sure to impress!

Ingredients

Scale

1/2x 1x 2x 3x

Dough and Filling

• 2 cups All-purpose flour (Can substitute with whole wheat flour for a nuttier flavor.)
• 2 teaspoons Active dry yeast (Fresh yeast can also be used if preferred.)
• 1 cup Milk (Warm milk aids in yeast activation; almond or oat milk for dairy-free option.)
• ¹⁄₄ cup Granulated sugar (Coconut sugar can be used as a substitute.)
• 1 teaspoon Salt
• 2 large Eggs (Flax eggs can be used for a vegan option.)
• 1 cup Hazelnut spread (Can substitute with almond or sunflower seed butter.)
• ¹⁄₂ cup Powdered sugar (Optional for dusting before serving.)

Instructions

Preparation Steps

1. Activate the Yeast

   In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
   This activates the yeast for the dough.
   Mark as complete

2. Make the Dough

   In a large mixing bowl, whisk together flour, remaining sugar, and salt. Create a well in the center, adding the frothy yeast mixture and eggs. Mix until the dough begins to come together.
   Mark as complete

3. Knead the Dough

   Turn out the dough onto a floured surface. Knead for about 5-7 minutes until it’s smooth and elastic.
   This helps create the ideal texture.
   Mark as complete

4. First Rise

   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
   Mark as complete

5. Shape the Beignets

   Once risen, punch down the dough and roll it out to about ½ inch thick. Cut into squares or circles and allow to rest for about 15 minutes.
   Mark as complete

6. Fry the Beignets

   In a deep pot, heat oil to 350°F (175°C). Fry the beignets in batches until golden brown, about 2-3 minutes on each side.
   Mark as complete

7. Fill and Dust

   Once cooled slightly, make a small slit in the side and pipe in the hazelnut cream. Dust with powdered sugar before serving.
   Serve warm for the best experience.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Saturated Fat 1.5g8%

Trans Fat 0g

Cholesterol 30mg10%

Sodium 200mg9%

Potassium 100mg3%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 10g

Protein 3g6%

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Vitamin A 200 IU

Vitamin C 0 mg

Calcium 20 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 0 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 1 mg

Vitamin B6 0 mg

Folate 20 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 30 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 0 mg

Selenium 2 mcg

Copper 0.1 mg

Manganese 0.2 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, don't skip resting periods during preparation.

Keywords: beignets, hazelnut cream, pastry, dessert, fried dough