favorite
print
like
Serves
US | Metric
Ingredients
Doughnut
  • ½ Cup Milk
  • 2½ tbsps Sugar
  • ½ tsp Salt
  • 1½ tbsps Butter (high quality)
  • 2¾ tbsps Warm water
  • 2 tsps Yeast
  • 1 Pc egg
  • 1¾ Cups Flour
  • 1 Cup Nutella
  • 4 Cups Canola oil
Cinnamon sugar
  • 1 Cup Sugar
  • 3 tbsps Cinnamon
Nutella Beignets Nutella Beignets

Nutella Beignets

Omer Simpson's favourite, this beignet/doughnut recipe is the perfect snack or treat to feed your sweet tooth craving. Decadent, light and filled with hazelnut paste goodness. It will please the young as much as the older souls.

Prep 40 minutes
Total 2 hours 40 minutes

Doughnut:

  • Measure the warm water into a mixing bowl; sprinkle the yeast over the water, add a tbsp of the sugar, and then stir the mixture gently until the yeast has dissolved.
  • Warm up 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
  • Combine the cooled milk and butter mixture with the yeast. Add the eggs and half of the flour and beat until smooth.
  • Stir in the remaining flour to make a soft dough; mix well.
  • Turn the dough out onto the floured surface and knead for about 8 minutes, or until smooth and elastic.
  • Place in a floured bowl. Cover tightly with plastic wrap and let the dough rise in a warm place, free from drafts, for about an hour, until doubled in bulk.
  • Punch the dough down and turn it out onto the lightly floured surface.
  • Roll out half into a large round, about 1/2-inch thick.
  • Cut with a floured doughnut cutter with the center section removed so that it's a whole circle (or use a biscuit cutter).
  • Place the doughnuts on a baking sheet. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
  • Heat the oil in a deep, heavy, large pan until 365 F. Once the dough has risen, fry the doughnuts, several at a time, until golden brown, turning once to brown both sides.
  • Drain on paper towels and repeat with the remaining dough. Cool the doughnuts thoroughly before filling.


Cinnamon powder:

  • Mix the sugar and cinnamon until fully combined.
  • Place the doughnut in the sugar to coat on both sides.
  • Poke a whole with a straw, skewers or chopstick.
  • Fill the doughnut when cold with the hazelnut paste.
  • Et voilà! Bon Appétit!
Nutella Beignets Nutella Beignets

Nutella Beignets

Omer Simpson's favourite, this beignet/doughnut recipe is the perfect snack or treat to feed your sweet tooth craving. Decadent, light and filled with hazelnut paste goodness. It will please the young as much as the older souls.

favorite
print
like
Prep 40 minutes
Total 2 hours 40 minutes
Serves
US | Metric
Ingredients
Doughnut
  • ½ Cup Milk
  • 2½ tbsps Sugar
  • ½ tsp Salt
  • 1½ tbsps Butter (high quality)
  • 2¾ tbsps Warm water
  • 2 tsps Yeast
  • 1 Pc egg
  • 1¾ Cups Flour
  • 1 Cup Nutella
  • 4 Cups Canola oil
Cinnamon sugar
  • 1 Cup Sugar
  • 3 tbsps Cinnamon

Doughnut:

  • Measure the warm water into a mixing bowl; sprinkle the yeast over the water, add a tbsp of the sugar, and then stir the mixture gently until the yeast has dissolved.
  • Warm up 1 1/2 cups milk in a medium saucepan. Stir in the granulated sugar, salt, and butter. Remove from heat and cool to lukewarm.
  • Combine the cooled milk and butter mixture with the yeast. Add the eggs and half of the flour and beat until smooth.
  • Stir in the remaining flour to make a soft dough; mix well.
  • Turn the dough out onto the floured surface and knead for about 8 minutes, or until smooth and elastic.
  • Place in a floured bowl. Cover tightly with plastic wrap and let the dough rise in a warm place, free from drafts, for about an hour, until doubled in bulk.
  • Punch the dough down and turn it out onto the lightly floured surface.
  • Roll out half into a large round, about 1/2-inch thick.
  • Cut with a floured doughnut cutter with the center section removed so that it's a whole circle (or use a biscuit cutter).
  • Place the doughnuts on a baking sheet. Cover with a lightweight kitchen towel and let rise in a warm place, free from draft, until doubled in bulk, about 30 minutes.
  • Heat the oil in a deep, heavy, large pan until 365 F. Once the dough has risen, fry the doughnuts, several at a time, until golden brown, turning once to brown both sides.
  • Drain on paper towels and repeat with the remaining dough. Cool the doughnuts thoroughly before filling.


Cinnamon powder:

  • Mix the sugar and cinnamon until fully combined.
  • Place the doughnut in the sugar to coat on both sides.
  • Poke a whole with a straw, skewers or chopstick.
  • Fill the doughnut when cold with the hazelnut paste.
  • Et voilà! Bon Appétit!