Nutella Cream Stuffed Beignets Recipes

Steps:

• In a medium bowl, stir together the yeast and the water. Set aside to proof.
• After 10 minutes, stir in the all-purpose flour, cover with plastic, set aside in a warm place and let it double in size.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 8 to 10 minutes. Add the eggs, with the mixer on low speed, one by one. When the mix is smooth, add the vanilla and salt. Stir to blend. Add the bread flour and mix on low speed until fully incorporated.
• Change the electric mixer attachment to a dough hook. Continue mixing the dough until it becomes a ball. Then, stir in the yeast mixture until thoroughly incorporated. Put the dough in a bowl, cover with plastic and allow to proof, 1 hour to 1 hour 30 minutes.
• Lightly flour a cool surface and roll the dough out to about 1 1/2-inch thickness. Cut rounds of dough with a cutter and turn them onto a floured baking sheet to rest, 20 to 30 minutes, before frying.
• Heat the oil in a large pot to 365 to 370 degrees F. Drop the beignets in the hot fat and cook until golden brown on both sides, 3 to 4 minutes. Remove them from the oil with a slotted spoon. Poke the pastry tip into the side of each beignet to inject some of the raspberry jam into the center of each and roll in the granulated sugar. Serve immediately with Vanilla Dipping Sauce.
• In a medium saucepan, bring the cream and milk to a simmer and add the vanilla beans.
• In a medium bowl, whisk together the egg yolks and sugar until they become a pale yellow color, 3 to 5 minutes. When the milk/cream simmers, pour it gently over the egg yolks and whisk to blend. Pour the entire mixture back into the pot and cook, stirring with a wooden spoon, until the mixture thickens slightly, 5 to 8 minutes. The sauce should register about 170 degrees F on a thermometer and still be smooth. Strain into a bowl, stir in the vanilla and allow to cool slightly before refrigerating.

Steps:

• Note: the estimated time does not include refrigerating overnight.
• Whisk together flour, baking powder, and salt in a bowl.
• In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.
• Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110°F Add the yeast and whisk until dissolved.
• Gradually whisk the yeast mixture into the evaporated milk mixture.
• Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.
• Add remaining 1 ½ cups flour and stir to combine.
• Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.
• Heat about 2 inches of oil in a Dutch oven to 375°F.
• Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.
• Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.
• Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge.
• Punch down dough and turn out onto a lightly floured surface.
• Roll out the dough to a 15-inch circle, about 1/8 inch thick.
• Trim the circle into a 12" square.
• Cut 20 squares that are 2 ½ inches each.
• When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.
• Drain the beignets on a paper towel lined sheet tray.
• Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.
• Dust heavily with confectioners' sugar and enjoy!

Steps:

• In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first 5 beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened., In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture.

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

Steps:

• Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
• Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
• Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
• Heat 3 inches of vegetable oil to 350 degrees F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side.
• Remove with tongs or a slotted spoon and place on paper towels to drain.
• Maple glaze: Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.