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Nutella Stuffed Pumpkin Beignets Recipe

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4 from 53 reviews

Indulge in these delightful Nutella Stuffed Pumpkin Beignets, a perfect fall treat combining the warmth of pumpkin-spiced dough with a rich, gooey Nutella center. These fluffy beignets are deep-fried to golden perfection, dusted with powdered sugar, and deliver an irresistible balance of sweet and cozy flavors ideal for breakfast, dessert, or an anytime snack.

  • Total Time: 1 hour 35 minutes
  • Yield: About 20 beignets

Ingredients

Dough

  • 1 1/4 teaspoons active dry yeast
  • 1/4 cup brown sugar
  • 3/4 cup warm apple cider
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 1/2 – 4 cups all-purpose flour
  • 1 tablespoon + 1 1/2 teaspoons cinnamon, divided

Filling

  • 1 1/2 cups Nutella (about 24 tablespoons)

For Frying & Finishing

  • Canola oil for deep-frying
  • 1/2 cup powdered sugar

Instructions

  1. Activate the Yeast: In a small bowl, combine the active dry yeast with warm apple cider and brown sugar. Let it sit for about 5-10 minutes until the mixture becomes frothy, signaling the yeast is active.
  2. Prepare the Dough: In a large mixing bowl, whisk together the egg, buttermilk, melted unsalted butter, pumpkin puree, and vanilla extract. Add the yeast mixture and stir to combine.
  3. Mix Dry Ingredients: In a separate bowl, combine 3 1/2 cups of all-purpose flour, salt, and 1 tablespoon cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Add more flour if needed, up to 4 cups, to reach a workable dough consistency that is slightly sticky but manageable.
  4. Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours or until doubled in size.
  5. Prepare Nutella Filling: While the dough is rising, portion the Nutella into small spoonfuls or use a piping bag for easier stuffing later on.
  6. Shape the Beignets: Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness. Using a round cutter or glass, cut the dough into circles about 3 inches in diameter.
  7. Stuff the Beignets: Place a small spoonful of Nutella in the center of half the dough circles. Sprinkle a pinch of the remaining 1 1/2 teaspoons cinnamon over the Nutella. Top each with another dough circle and pinch the edges tightly to seal, ensuring the Nutella won’t leak during frying.
  8. Heat Oil: In a deep pot or deep fryer, heat canola oil to 350°F (175°C). Make sure there is enough oil to allow beignets to float and cook evenly.
  9. Fry the Beignets: Carefully add the stuffed beignets to the hot oil in batches, avoiding overcrowding. Fry each side for 2-3 minutes or until golden brown and puffed. Use a slotted spoon to remove them and drain on paper towels.
  10. Dust and Serve: While still warm, dust the beignets generously with powdered sugar. Serve immediately for the best taste and texture.

Notes

  • Ensure the oil temperature stays consistent at 350°F to avoid greasy or undercooked beignets.
  • Do not overfill the beignets with Nutella as it can cause leakage during frying.
  • Leftover beignets can be reheated briefly in an oven or air fryer for best texture.
  • For a dairy-free variation, substitute buttermilk with almond or oat milk mixed with lemon juice and use dairy-free butter alternatives.
  • Store leftovers in an airtight container and consume within 2 days for optimal freshness.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://allyumcooks.com/nutella-stuffed-pumpkin-beignets-recipe/