Hazelnut Cream Beignets Recipe fans, you’re in for a treat. I took the classic New Orleans beignet, tucked in a silky hazelnut filling, and dusted everything with a generous snow of powdered sugar. Expect tender pillows, a crisp edge, and that rich nutty center that keeps you “testing one more” right off the rack. I tested batches on a lazy Sunday, and my kitchen looked like a powdered sugar crime scene worth every swipe of the counter.
Easy Hazelnut Cream Beignets Recipe
I love how this recipe mixes café nostalgia with a dessert that actually feels doable at home. You work with a simple yeast dough, then you fry quick, golden squares that puff up like little clouds. The hazelnut cream brings a chocolatey-nut note that balances the light dough. You serve them hot, and people sprint to the kitchen, which solves the “cooling on the rack” patience issue.
I keep the ingredient list straightforward, so you don’t chase down specialty items. You can use a store-bought hazelnut spread for the filling or whisk a pastry-cream style version if you feel fancy. The dough handles well, so you don’t wrestle with sticky chaos. Warm oil, quick fry, a shower of sugar, and you get bakery-level results at home.
Ingredients You’ll Need
Dough
- 3/4 cup warm whole milk (110–115°F)
- 1/4 cup warm water (110–115°F)
- 2 1/4 teaspoons instant or active dry yeast (1 packet)
- 3 tablespoons granulated sugar
- 1 large egg, room temp
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 3/4 to 3 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon fine sea salt
Hazelnut Cream Filling (choose one)
- Option A: Quick filling
- 1 cup hazelnut-chocolate spread
- 2 tablespoons heavy cream, warmed
- Pinch of salt
- Option B: Pastry-cream style hazelnut custard
- 1 1/4 cups whole milk
- 3 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup hazelnut-chocolate spread
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Frying and Finish
How to Make Hazelnut Cream Beignets
- Mix the dough: Combine warm milk, warm water, yeast, and sugar in a large bowl. Whisk, then let the mixture sit for 5 minutes until foamy. Whisk in egg, melted butter, and vanilla. Add 2 3/4 cups flour and salt, and stir with a dough whisk or spoon until a shaggy dough forms.
- Knead and rise: Turn the dough onto a floured surface and knead until smooth and elastic, about 6–8 minutes, adding the remaining flour as needed to prevent sticking. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 60–90 minutes.
- Make the hazelnut cream:
- Option A: Stir the hazelnut spread with warm cream and a pinch of salt until smooth and pipeable. Load into a piping bag fitted with a Bismarck tip or small round tip.
- Option B: Whisk yolks, sugar, and cornstarch in a bowl. Heat milk to steaming in a saucepan. Stream hot milk into the yolk mixture while you whisk, then return everything to the saucepan. Whisk over medium heat until thick bubbles burst on the surface. Off heat, whisk in hazelnut spread, butter, vanilla, and salt. Press plastic wrap onto the surface and chill until thick. Transfer to a piping bag.
- Shape the dough: Punch down the risen dough and turn it onto a lightly floured counter. Roll to about 1/4 inch thick. Use a knife or pastry wheel to cut 2-inch squares (or 3-inch for larger beignets). Cover the pieces with a towel and let them rest for 20 minutes while you heat the oil.
- Heat the oil: Pour oil into a heavy pot to a depth of 2–3 inches. Clip on a thermometer and heat to 350°F. Set up a wire rack over a sheet pan for draining, and keep powdered sugar nearby.
- Fry: Fry 4–6 beignets at a time without crowding. Flip once when the bottom side turns golden, about 45–60 seconds per side. Keep the oil near 350°F and adjust the heat as needed. Transfer to the rack and let steam escape for 1–2 minutes.
- Fill and dust: Poke the side of each beignet with your piping tip and pipe in 1–2 teaspoons of hazelnut cream. Dust generously with powdered sugar. Serve warm and watch them vanish.
Variations I’ve Tried
- Baked version: Air-fry at 350°F for 6–8 minutes per side, or bake at 375°F for 10–12 minutes until golden. The texture stays lighter than fried, but the hazelnut center still shines.
- No hazelnut spread: Whisk 2 tablespoons cocoa powder and 1 tablespoon powdered sugar into 3/4 cup smooth almond butter, then thin with warm cream until pipeable.
- Citrus twist: Add 1 teaspoon orange zest to the dough, and stir 1 teaspoon orange zest into the filling for a chocolate–orange combo.
- Coffee boost: Mix 1 teaspoon instant espresso into the hazelnut filling for a mocha vibe.
- Gluten-free route: Use a cup-for-cup gluten-free flour blend for yeasted dough and add 1 teaspoon xanthan gum if the blend lacks it. Expect a softer dough; handle with extra flour for rolling.
- Mini beignets: Cut 1 1/2-inch squares and pipe a tiny amount of filling. Faster fry, more sharing.
Expert Baking Tips
- Keep the dough cool while you shape: Warm dough relaxes too fast and tears. If the kitchen runs hot, pop the tray of cut pieces in the fridge for 10 minutes.
- Use a scale if you can: Consistent thickness equals even puff and fry time.
- Test fry one piece: Taste and check color at the 90-second mark. Adjust heat before you commit the rest.
- Switch piping tips: A long Bismarck tip slides in cleanly, but a small round tip works with a gentle wiggle.
- Dust like you mean it: Powdered sugar sticks best when the beignets sit for 60–90 seconds after frying, not scalding-hot and not cold.
What to Serve with Hazelnut Cream Beignets
I pour café au lait or a strong espresso and call it breakfast dessert. Fresh berries cut the richness and add a little brightness to the plate. Vanilla ice cream turns them into a full-on dessert, especially if you stack two and let the ice cream melt into the filling. For brunch, add salty bacon or a cheesy omelet for contrast and balance.
Make-Ahead and Storage Tips
These hazelnut cream beignets taste best warm, but I plan ahead when a crowd shows up or when I crave a quick sugar-dusted fix on a weekday.
Make-Ahead: Mix and rise the dough, then cut the squares and refrigerate on a parchment-lined tray for up to 12 hours. Or freeze the cut dough on a sheet pan, then transfer to a zip-top bag for up to 1 month; proof at room temp until puffy, 45–75 minutes, before frying. You can also make the hazelnut cream up to 3 days in advance and keep it chilled in a piping bag.
To Refrigerate: Store unfilled, fried beignets in an airtight container for up to 2 days. Store the hazelnut cream in the fridge for up to 3 days. Fill right before serving.
Freezing: Freeze unfrosted, unfilled fried beignets for up to 2 months. Thaw at room temp, then warm and dust with sugar. Freeze extra hazelnut cream in a zip-top bag for up to 1 month and thaw in the fridge.
To Reheat: Warm beignets in a 325°F oven or air fryer for 5–7 minutes until hot and crisp. Dust with powdered sugar after warming. If you already filled them, reheat gently at 300°F for 4–5 minutes to avoid melting the cream.
Ingredients
Instructions
- In a mixing bowl, whisk together flour, sugar, salt, and instant yeast.
- Add in the warm milk, eggs, egg yolk, and melted butter. Mix to form a soft dough.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- While dough rises, prepare the filling. In a bowl, whip heavy cream and powdered sugar to stiff peaks.
- Fold in hazelnut spread until smooth. Chill until ready to use.
- Punch down the risen dough and roll out to 1/2-inch thickness.
- Cut into 2-inch squares and place on a tray. Cover and let rise for another 15 minutes.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- Fry the beignets in batches, about 2 minutes per side, until golden brown and puffed.
- Drain on a paper towel-lined plate.
- Using a piping bag, inject hazelnut cream filling into each beignet.
- Generously dust beignets with powdered sugar.
- Serve immediately while warm, and enjoy!