Hazelnut Cream Beignets Recipe

Hazelnut Cream Beignets Recipe tastes like a warm Nutella cloud wrapped in a crisp, sugary pillow, with just enough hazelnut flavor to feel fancy but still cozy. It suits weekend bakers, holiday brunch people, and anyone who wants a bakery-level treat in about 2 hours total, including rising time. I first tested these while stress-baking before a family visit, and my relatives stopped mid-argument to eat in silence, which counts as a win in my book.

Why Make This Hazelnut Cream Beignets Recipe at Home

Homemade hazelnut cream beignets taste fresher, lighter, and warmer than anything you pick up in a box. You control the sweetness, the hazelnut intensity, and the size, so you can make them tiny and cute or café-style and dramatic.

You also skip mystery ingredients and use pantry staples plus a jar of hazelnut spread. The dough comes together easily, and the hazelnut cream filling feels bakery-level without any pastry school skills.

“These hazelnut cream beignets taste like a fancy café dessert that somehow wandered into my kitchen and decided to stay forever.” ★★★★★

Ingredients You Need

For the beignet dough

• 3 cups (360 g) all-purpose flour
  • Use a standard unbleached all-purpose flour; King Arthur or Gold Medal both work great.
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup (120 ml) warm milk, about 105 to 110°F
  • Whole milk gives richer flavor, but 2 percent still works.
• 1/4 cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
• 1/2 teaspoon fine sea salt
• 1 teaspoon vanilla extract

For the hazelnut cream filling

• 3/4 cup (180 ml) heavy cream, cold
• 4 ounces (115 g) cream cheese, softened
• 1/2 cup (150 g) chocolate hazelnut spread
  • Nutella works perfectly, but store brands often taste great and cost less.
• 2 tablespoons powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• Pinch of salt, to balance the sweetness

For frying and finishing

• Neutral oil for frying, about 6 to 8 cups
  • Use canola, vegetable, or peanut oil; avoid olive oil because it adds strong flavor.
• 1 cup powdered sugar, for dusting
• Optional: 2 tablespoons cocoa powder mixed into the powdered sugar for a chocolatey finish

Pantry shortcuts and substitutions

• Use store bought chocolate hazelnut spread instead of making hazelnut paste from scratch.
• Swap cream cheese with mascarpone for a softer, more dessert-like filling.
• Use evaporated milk in place of fresh milk in the dough if you run low; thin it slightly with water.

Equipment list

• Stand mixer with dough hook
  • You can mix by hand, but the mixer saves your arms.
• Large mixing bowls
• Whisk and rubber spatula
• Rolling pin
• Bench scraper or sharp knife
• Deep, heavy pot or Dutch oven
• Deep fry thermometer
• Slotted spoon or spider strainer
• Piping bag with round tip, or a zip-top bag with the corner snipped
• Wire rack set over a sheet pan
• Small skewer or paring knife to poke holes for filling

Tips & Mistakes

• Warm the milk to just slightly hotter than body temperature; hot milk kills yeast and ruins the rise.
• Use room temperature eggs and softened butter so the dough mixes evenly and turns smooth.
• Knead until the dough feels soft and slightly tacky but not sticky; under-kneaded dough fries up dense.
• Let the dough rise in a warm, draft free spot; cold kitchens slow the rise and tempt you to rush it.
• Chill the hazelnut cream filling so it thickens; warm filling runs out of the beignets.
• Keep the oil at 350°F; cooler oil makes greasy beignets, hotter oil burns the outside before the center cooks.
• Fry a test beignet first to check timing and color; adjust heat before you commit the whole batch.
• Dust with powdered sugar right after frying; if you wait, the sugar slides off and looks sad.
• Do not overfill; too much hazelnut cream splits the sides and leaks into the oil.
• Let kids help with dusting and filling, but keep them away from the hot oil zone.

How to Make Hazelnut Cream Beignets Recipe

Step 1: Mix the yeast and warm milk

Pour the warm milk into the bowl of your stand mixer. Sprinkle the active dry yeast and a pinch of sugar over the top. Stir gently and let it sit 5 to 10 minutes until the surface looks foamy and creamy.

If the mixture stays flat and lifeless, toss it and start again with fresh yeast. This step sets up the rise, so you want that foamy action.

Step 2: Build the dough

Whisk the sugar, eggs, melted butter, vanilla, and salt into the yeast mixture. Add about half the flour and mix on low speed until it forms a thick batter. Add the remaining flour gradually while the mixer runs on medium low.

Switch to the dough hook if you started with the paddle. Mix until the dough pulls away from the sides and looks smooth, about 5 to 7 minutes. The dough should feel soft and slightly tacky but not gluey; add a tablespoon of flour at a time if it sticks heavily to your fingers.

Step 3: First rise

Lightly oil a large bowl and place the dough inside, turning it once to coat. Cover the bowl with plastic wrap or a clean towel. Set it in a warm spot and let it rise until it doubles in size, about 1 to 1 1/2 hours.

If your kitchen runs cool, place the bowl near the oven with the light on or near a sunny window. The dough should look puffed and airy when you press it gently.

Step 4: Make the hazelnut cream filling

While the dough rises, beat the softened cream cheese in a bowl until smooth and fluffy. Add the chocolate hazelnut spread, powdered sugar, vanilla, and a pinch of salt, then mix until fully combined. In a separate bowl, whip the cold heavy cream to soft peaks.

Fold the whipped cream into the hazelnut mixture in two additions until the filling looks light and creamy. Taste and adjust sweetness with a bit more powdered sugar if you like. Cover and chill the filling in the fridge so it thickens.

Step 5: Roll and cut the dough

Punch down the risen dough gently to release extra air. Turn it out onto a lightly floured surface and pat it into a rectangle. Use a rolling pin to roll it to about 1/2 inch thickness.

Use a sharp knife or bench scraper to cut the dough into 2 to 2 1/2 inch squares. You can also use a round cutter if you prefer circles. Transfer the cut pieces to a parchment lined baking sheet, leaving a little space between them.

Step 6: Second rise

Cover the cut dough pieces loosely with a towel. Let them rise again until puffy, about 30 to 45 minutes. They should look lighter and feel airy when you lift one gently.

Do not rush this step; the second rise gives that classic soft interior. While they rise, set up your frying station so you feel calm once the oil heats.

Step 7: Heat the oil

Pour enough neutral oil into a deep pot so it reaches at least 2 inches deep. Clip a thermometer to the side and heat the oil over medium heat until it reaches 350°F. Adjust the heat to keep the temperature steady.

Set a wire rack over a sheet pan next to the stove for draining. Keep your slotted spoon or spider strainer nearby. A tidy station keeps the frying part much less stressful.

Step 8: Fry the beignets

Carefully place a few dough pieces into the hot oil, taking care not to crowd the pot. Fry each side about 1 1/2 to 2 minutes, until the beignets turn deep golden brown. Flip them gently with the spoon so they cook evenly.

Lift the fried beignets onto the wire rack and let excess oil drip off. Sprinkle generously with powdered sugar while they still feel warm. Repeat with the remaining dough, adjusting the heat to keep the oil near 350°F.

Step 9: Fill with hazelnut cream

Once the beignets cool just enough to handle, poke a small hole in the side of each one with a skewer or paring knife. Spoon the chilled hazelnut cream into a piping bag fitted with a round tip. Insert the tip into the hole and gently squeeze until you feel the beignet plump slightly.

Stop before the filling leaks out. Wipe any extra from the outside and dust again with a light coat of powdered sugar if you like. Serve warm while the centers taste silky and the exterior still feels crisp.

Variations I've Tried

• Extra chocolate beignets
  Add 2 tablespoons cocoa powder to the dough and increase the sugar by 1 tablespoon. Use the same hazelnut cream filling and dust with a cocoa powdered sugar mix. These taste like a cross between a doughnut and a chocolate truffle.

• Hazelnut vanilla cream beignets
  Skip the chocolate hazelnut spread and use plain hazelnut butter plus extra vanilla and powdered sugar. The flavor leans more nutty and less chocolatey. This version pairs nicely with fresh berries on the side.

• Mini party beignets
  Cut the dough into 1 inch squares and fry slightly less time. Pipe just a small amount of hazelnut cream into each for bite size treats. Kids and snack grazers love this size.

• Cinnamon hazelnut beignets
  Add 1 teaspoon ground cinnamon to the dough and another 1/2 teaspoon to the powdered sugar dusting. Keep the hazelnut cream the same. The cinnamon adds cozy bakery vibes that fit chilly mornings.

How to Serve Hazelnut Cream Beignets Recipe

Serve hazelnut cream beignets warm, dusted generously with powdered sugar so they look like they rolled through fresh snow. Pair them with hot coffee, hot chocolate, or a big glass of cold milk for a simple breakfast or dessert. Add fresh berries or sliced bananas on the side if you want a little color and brightness. These also shine on a brunch board with fruit, yogurt, and a few savory bites to balance the sweetness.

How to store

• Cool the hazelnut cream beignets completely before storing so condensation does not make them soggy.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze unfilled beignets in a single layer, then transfer to a freezer bag and keep up to 2 months; thaw at room temperature, then warm and fill.
• Reheat in a 325°F oven or toaster oven for 5 to 8 minutes until warm and slightly crisp again; avoid the microwave because it turns them chewy.
• Store leftover hazelnut cream filling in a covered container in the fridge for up to 3 days and stir before piping again.