Name: Chocolate Hazelnut Beignets Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 cups scalded milk; 1/2 cup butter; 1 cup sugar; 1 cup water; 1/2 tsp salt; 2 eggs, beaten; 2 1/2 tsp instant yeast; 6-8 cups flour; Nutella

Jump to Recipe·5 from 15 reviews

If there’s one treat that instantly transforms an ordinary afternoon into a celebration, it’s Chocolate Hazelnut Beignets. Imagine pillowy rounds of golden-fried dough, each one generously piped with silky Nutella and dusted with an irresistible snow of powdered sugar. These beignets are the stuff of pastry dreams, drawing their inspiration from French and New Orleans traditions, but with a cozy chocolate-hazelnut twist that makes them gloriously unique and memorable.

Chocolate Hazelnut Beignets Recipe - Recipe Image

Ingredients You’ll Need

Making Chocolate Hazelnut Beignets at home is easier than you might think. Each ingredient is carefully chosen to create a dough that’s soft, flavorful, and just the right amount of decadent, while the luscious chocolate-hazelnut filling takes them over the top.

Scalded Milk: Heating the milk helps the dough set up rich and tender—don’t skip this step for the perfect beignet texture!
Butter: Adds luxurious richness and also keeps the dough soft after frying.
Sugar: Lends subtle sweetness to the dough, balancing every bite with that classic beignet flavor.
Water: Helps hydrate the dough and brings everything together smoothly.
Salt: Brightens the flavors and prevents the beignets from tasting flat.
Eggs, beaten: Boosts structure and richness for an even more indulgent pastry.
Instant Yeast: The magic behind the rise—yeast creates those irresistible air pockets and light texture.
Flour: All-purpose flour gives structure and shape; start with less and add more as needed for a soft, not sticky, dough.
Nutella or Chocolate Hazelnut Spread: This is the creamy heart of each beignet, providing a gooey, chocolatey surprise in every bite.
Neutral Oil (for frying): Use something like canola or vegetable oil, which lets the flavors of the beignet shine.
Powdered Sugar: The finishing touch! A generous dusting gives that iconic beignet look (and a sweet little crunch).

How to Make Chocolate Hazelnut Beignets

Step 1: Prepare the Dough Base

Begin by scalding the milk—heat it just until you see little bubbles forming at the edges, but don’t let it boil. This step gives your beignet dough a delicately rich texture. Stir in the sugar, butter, salt, and water, melting everything together. Let this mixture cool down a bit, so you don’t scramble the eggs in the next step.

Step 2: Mix and Knead

Once the milk mixture is lukewarm, whisk in the beaten eggs and sprinkle in the instant yeast. Start adding the flour—about 6 cups at first. Mix with a wooden spoon or in a stand mixer fitted with a dough hook, adding more flour as needed until a soft, supple dough forms. Now comes the fun part: knead the dough until it’s smooth and elastic. If you’re using a bread maker, put it on the dough setting and remove after the first knead and rise. Otherwise, cover the kneaded dough and let it rise until doubled, about two hours in a warm place.

Step 3: Roll, Cut, and Rise Again

Punch down the risen dough to release any air, then turn it onto a lightly floured surface. Roll it out to about a quarter-inch thickness. Use a round cookie cutter to cut out your beignets—this is where you shape the puffy little pillows that will soon be filled with chocolate hazelnut magic. Arrange the cut pieces on a parchment-lined baking sheet, cover lightly, and let them rise once more for 45 minutes. This second rise ensures that cloud-like softness when you bite in.

Step 4: Fry to Golden Perfection

In a heavy-bottomed skillet or deep pot, heat the oil to 375 degrees Fahrenheit. Work in batches, carefully lowering the beignets into the hot oil. Fry for about one to three minutes per side, until both sides are beautifully golden. Use a slotted spoon to transfer them to a cooling rack lined with paper towels, allowing excess oil to drain off.

Step 5: Fill with Chocolate Hazelnut Goodness

While the beignets are still warm but cool enough to handle, fill a piping bag fitted with a cannoli or round tip with Nutella or your favorite chocolate hazelnut spread. Gently insert the tip into each beignet and fill with one to two tablespoons of the spread—treat it like a secret treasure buried inside! You’ll see the beignets plump up as you pipe.

Step 6: Finish and Serve

Right before serving, sift a generous flurry of powdered sugar over the Chocolate Hazelnut Beignets. Serve while still warm for that melt-in-your-mouth experience, and get ready for lots of happy faces!

How to Serve Chocolate Hazelnut Beignets

Garnishes

A classic flourish for Chocolate Hazelnut Beignets is a dusting of powdered sugar, but you can absolutely get creative! Try a sprinkle of chopped toasted hazelnuts, a drizzle of melted dark or white chocolate, or even a hint of orange zest for a pop of citrusy aroma. Each little touch adds personality and a hint of extra indulgence.

Side Dishes

Pair your Chocolate Hazelnut Beignets with fresh berries—raspberries and strawberries love to mingle with chocolate—or serve alongside scoops of vanilla or hazelnut gelato for a show-stopping dessert plate. And, of course, beignets and a hot cup of coffee or café au lait are a match made in heaven.

Creative Ways to Present

For a playful presentation, pile your beignets onto a big platter, stack them into a tower, or serve them in little paper bags or cones for a nod to French Quarter street food. For an extra wow factor, fill a small dipping pot with even more chocolate hazelnut spread or a homemade caramel for dunking, and let everyone customize their own treat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled Chocolate Hazelnut Beignets in an airtight container at room temperature for up to one day. They’ll lose a touch of their crispness but will still be gloriously soft and full of flavor.

Freezing

You can freeze the unfried dough rounds or the fried, unfilled beignets. Separate them with parchment paper and store in a freezer-safe bag. The dough rounds can go from freezer to hot oil (add a minute or two to frying time), while fried beignets just need a quick refresh before filling and serving.

Reheating

To revive day-old or thawed beignets, warm them in a 325 degree Fahrenheit oven for about five minutes, just until heated through. Skip the microwave—oven reheating brings back the delightful, pillowy texture. Fill with chocolate hazelnut spread and dust with fresh powdered sugar before serving.

FAQs

What makes Chocolate Hazelnut Beignets different from regular beignets?

The star of this recipe is the creamy chocolate hazelnut center, which transforms the classic beignet into an irresistible gourmet treat. The dough is still light and fluffy, but that hidden core of Nutella gives it an extra layer of indulgence.

Can I use another type of filling instead of Nutella?

Absolutely! While Nutella is classic, you can try homemade chocolate ganache, peanut butter, or your favorite flavored jams to put your own spin on these Chocolate Hazelnut Beignets. Just make sure your filling is smooth enough to pipe.

Can I prepare the dough in advance?

Yes, you can make the dough ahead and let it rest, covered, in the refrigerator overnight after the first rise. The extra cold rise can even enhance the flavor! Simply roll, cut, and proceed as usual the next day.

Is it possible to bake instead of fry the beignets?

Baking will yield a different texture—think more like a brioche bun than a true beignet—but it’s doable. Arrange the dough rounds on a lined baking sheet and bake at 375 degrees Fahrenheit for about 12-15 minutes. For that classic finish, brush with melted butter and dust with powdered sugar. Still delicious, just not as authentically airy.

How do I know when the oil is the perfect temperature?

Use a deep-fry thermometer for accuracy—375 degrees Fahrenheit is your magic number. If you don’t have one, drop in a small piece of dough; if it sizzles and rises to the top quickly, you’re ready to fry. Too cool and the beignets will be greasy, too hot and they’ll burn before cooking through.

Final Thoughts

If you’re looking for a bake that guarantees smiles and a bit of kitchen magic, Chocolate Hazelnut Beignets are your ticket. They bring cafe-worthy flair to your home, and the reward is pure bliss with every chocolatey, nutty, cloud-like bite. Give them a try the next chance you’re craving something extra special—you’ll never look at beignets the same way again!