Nutella Cream-Stuffed Beignets

• cups flour↗3 1⁄2
• tablespoon baking powder↗1
• teaspoons salt↗2
• cup evaporated milk↗1
• cup unsalted butter, melted↗1⁄2
• cup sugar↗1⁄4
• large egg, beaten↗1
• teaspoon vanilla extract↗1
• cup water↗1⁄4
• (1/4 ounce) package active dry yeast↗1
• vegetable oil (for frying)↗
• cup heavy whipping cream↗1
• cups nutella, room temperature1 1⁄2
• confectioners' sugar, for garnish↗

Step-by-step instructions

1. 1

   Note: the estimated time does not include refrigerating overnight.

2. 2

   Whisk together flour, baking powder, and salt in a bowl.

3. 3

   In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.

4. 4

   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.

5. 5

   Gradually whisk the yeast mixture into the evaporated milk mixture.

6. 6

   Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.

7. 7

   Add remaining 1 ½ cups flour and stir to combine.

8. 8

   Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.

9. 9

   Heat about 2 inches of oil in a Dutch oven to 375°F.

10. 10

    Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.

11. 11

    Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.

12. 12

    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.

13. 13

    Punch down dough and turn out onto a lightly floured surface.

14. 14

    Roll out the dough to a 15-inch circle, about 1/8 inch thick.

15. 15

    Trim the circle into a 12” square.

16. 16

    Cut 20 squares that are 2 ½ inches each.

17. 17

    When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.

18. 18

    Drain the beignets on a paper towel lined sheet tray.

19. 19

    Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.

20. 20

    Dust heavily with confectioners’ sugar and enjoy!