October 2, 2018
Autumn in a fried pouch…with a touch of melted Nutella
This is my absolute favorite dessert recipe that I have made this fall.
The beignets are perfectly fried and oozing (really reluctant to use that word) with warm, melted Nutella. If that doesn’t sound (or look) good, I don’t know what does.
The pumpkin flavor of the donuts is not too overpowering but subtle. And who knew Nutella and pumpkin was such a good flavor combo?!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Nutella-Stuffed Pumpkin Beignets.
- 3/4 cup warm milk
- 1/4 cup light, packed brown sugar
- 1-1/2 teaspoons active dry yeast
- 1 large egg
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 2/3 cup pumpkin purée
- 1 teaspoon vanilla extract
- 3-1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 6 tablespoons Nutella
- canola oil or any high-heat oil ((for frying))
- confectioner’s sugar ((optional))
- In the bowl of a standing mixer fitted with a dough hook, add warm milk, brown sugar, and yeast. Allow the yeast to proof for 5 minutes until it is foamy. Add in egg, buttermilk, butter, pumpkin, vanilla, 2-1/2 cups of the flour, salt, and cinnamon. Mix until fully combined. Gradually add the remaining 1/2 cup of flour until well incorporated. Keep adding 1 tablespoon of flour until the dough pulls away from the sides of the bowl. Form into a smooth ball.
- Place ball in a well-greased bowl, and cover with plastic wrap. Allow to rise for at least 2 hours or until it has doubled in size.
- Once it has risen, turn the dough onto a well-floured surface. Flatten into a large rectangle, about 1/4-inch thick. Cut into 3 x 4-inch rectangles using a sharp knife or pastry cutter. Place about 1/2 tablespoon of Nutella onto each of 6 rectangles. Place another rectangle on top, and seal the edges. Make sure beignets are completely sealed before frying.
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Meanwhile, pour about 2 inches of oil into a large pot. Heat until it has reached about 350 degrees F. You can check if oil is hot enough by placing a small bit of dough into it and seeing if it sizzles. Add a few beignets to the oil (but do not overcrowd!), and fry for about 30 seconds to 1 minute per side. Remove from the oil using a slotted spoon, and place onto a paper towel-lined plate to soak up the extra oil. Dust with confectioner’s sugar (or drizzle with extra Nutella!), and serve warm!
