Hazelnut Cream Beignets Recipe

Hazelnut Cream Beignets Recipe tastes like a warm hug from a Paris café and a New Orleans bakery at the same time, with crisp edges, fluffy centers, and a rich nutty filling that feels downright luxurious. This recipe works perfectly for weekend brunch fans, holiday bakers, or anyone who wants a bakery-style treat at home in about 2 hours total (most of that time goes to dough rising, not you working). I tested this version in my tiny apartment kitchen with a cat staring at the fryer, so you can absolutely pull it off in yours.

Why Hazelnut Cream Beignets Recipe Is Worth It

You get that classic beignet puff and powdered sugar cloud, but the hazelnut cream turns every bite into a chocolate-hazelnut doughnut pillow. The dough fries up light and airy, while the filling stays silky and rich, so you hit both texture and flavor goals in one bite.

You also mix the dough with simple pantry ingredients, and the hazelnut filling leans on an easy chocolate-hazelnut spread shortcut. You skip fancy equipment, you skip complicated lamination, and you still serve something that looks bakery-level on a basic plate.

“These Hazelnut Cream Beignets taste like a fancy café dessert that somehow wandered into my kitchen on a Sunday morning. ★★★★★”

Ingredients You Need

Dough ingredients

• 3 cups (360 g) all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup (50 g) granulated sugar
• ½ tsp fine sea salt
• ¾ cup (180 ml) warm whole milk, about 110°F
• 2 large eggs, room temperature
• 4 tbsp (55 g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Neutral oil for frying (canola, vegetable, or peanut oil)

You can swap half the all-purpose flour with bread flour if you want extra chew. I like King Arthur or Gold Medal flour because they stay consistent from batch to batch. Use any neutral oil that handles high heat; avoid olive oil because it adds strong flavor.

Hazelnut cream filling

• ¾ cup chocolate-hazelnut spread (Nutella or a good store brand)
• ½ cup heavy cream, cold
• 4 oz (115 g) mascarpone or cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Pinch of fine sea salt

Chocolate-hazelnut spread gives you a shortcut and saves time. Mascarpone tastes extra silky, but cream cheese works well and costs less. Chill the heavy cream so it whips quickly and holds structure inside the beignets.

Topping

• Powdered sugar, for generous dusting
• Optional: finely chopped toasted hazelnuts, for sprinkling

Equipment

• Stand mixer with dough hook (or a large bowl and strong spoon plus your hands)
• Medium bowl and whisk for the filling
• Heavy-bottomed pot or Dutch oven for frying
• Deep-fry thermometer or instant-read thermometer
• Slotted spoon or spider skimmer
• Rolling pin
• Sharp knife or pizza cutter
• Piping bag with a small round tip (or zip-top bag with a snipped corner)
• Wire rack set over a sheet pan or paper towels

Quick Tips & substitutions

• Use warm milk, not hot, so the yeast stays alive and works properly.
• Let the dough feel slightly sticky; extra flour makes dense beignets.
• Keep oil around 350°F; hotter oil burns the outside before the center cooks.
• Use a chocolate-hazelnut spread from any brand; just avoid “reduced sugar” versions because they stay runny.
• Swap mascarpone with cream cheese if you want a tangier filling.
• Chill the hazelnut cream before piping so it holds shape inside the beignets.
• Dust with powdered sugar right before serving so it stays pretty and doesn’t melt.
• Use a zip-top bag as a piping bag if you don’t own pastry tools.
• Fry a single test beignet first to check oil temperature and timing.
• Keep kids and pets away from the hot oil zone, even if they act like sous chefs.

How to Make Hazelnut Cream Beignets Recipe

Mix the dough

1. Add warm milk, yeast, and 1 tablespoon of the sugar to the bowl of your stand mixer. Stir, then let the mixture sit for 5–10 minutes until it turns foamy on top.
2. Add the remaining sugar, eggs, melted butter, vanilla, and salt. Mix on low until everything combines.
3. Add flour gradually, about 1 cup at a time, and mix with the dough hook on low speed. Stop when the dough pulls away from the sides and feels soft and slightly tacky, about 5–7 minutes of mixing.

Knead and rise

1. Lightly flour your counter and turn the dough out. Knead by hand for 1–2 minutes to smooth it out.
2. Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
3. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm spot until it doubles in size, about 1–1 ½ hours.

Make the hazelnut cream

1. While the dough rises, add the chocolate-hazelnut spread and mascarpone (or cream cheese) to a medium bowl. Whisk until smooth.
2. Add powdered sugar, vanilla, and a pinch of salt, and whisk again.
3. In a separate bowl, whip the cold heavy cream to soft peaks, then fold it gently into the hazelnut mixture until it turns light and fluffy.
4. Cover and chill the hazelnut cream in the fridge so it thickens while you shape and fry the beignets.

Shape the beignets

1. Punch down the risen dough gently to release air. Turn it onto a lightly floured surface.
2. Roll the dough into a rectangle about ¼ inch thick. Keep the thickness even so the beignets cook at the same rate.
3. Use a sharp knife or pizza cutter to cut the dough into squares or rectangles, about 2 to 2 ½ inches wide.
4. Transfer the pieces to a parchment-lined baking sheet, cover lightly with a towel, and let them rest for 20–30 minutes. They puff slightly during this time.

Heat the oil

1. Pour 2–3 inches of oil into a heavy pot or Dutch oven. Clip on a thermometer.
2. Heat the oil over medium heat until it reaches 350°F. Adjust the heat as needed to keep the temperature between 340–360°F.
3. Keep the pot handle turned inward and clear the area so you move safely around the hot oil.

Fry the beignets

1. Fry 3–4 dough pieces at a time so you avoid crowding the pot. Gently lower them into the oil.
2. Fry each side for about 1–2 minutes, until the beignets puff and turn deep golden brown.
3. Use a slotted spoon or spider to lift them out and place them on a wire rack or paper towels to drain.
4. Continue with the remaining dough, adjusting the heat to keep the oil in range.

Fill with hazelnut cream

1. Transfer the chilled hazelnut cream to a piping bag fitted with a small round tip.
2. Use a skewer or the piping tip to poke a small hole in the side or bottom of each beignet.
3. Insert the tip into the center and gently squeeze in hazelnut cream until the beignet feels slightly heavier and plumper in your hand.
4. Wipe any excess filling from the outside so the powdered sugar sticks nicely.

Finish and serve

1. While the beignets still feel warm, shower them generously with powdered sugar.
2. Sprinkle chopped toasted hazelnuts on top if you want extra crunch and flavor.
3. Serve the Hazelnut Cream Beignets Recipe warm, with extra hazelnut cream on the side for dipping if you have some left.

Recipe Variations

• Gluten-free version: Use a 1:1 gluten-free baking flour blend that includes xanthan gum, and add 1–2 extra tablespoons of milk if the dough feels dry.
• Vegan version: Use plant milk (oat or soy), vegan butter, and a flax egg (1 tbsp ground flax + 3 tbsp water per egg); swap the filling with whipped coconut cream mixed with dairy-free chocolate-hazelnut spread.
• Low-sugar tweak: Cut the sugar in the dough to 3 tablespoons and use a slightly darker chocolate-hazelnut spread or mix in some unsweetened cocoa.
• Extra chocolate: Add mini chocolate chips to the hazelnut cream or drizzle melted dark chocolate over the finished beignets.
• Orange-hazelnut twist: Add 1 teaspoon orange zest to the dough and ½ teaspoon to the filling for a bright citrus note.
• Coffee-hazelnut version: Stir 1 teaspoon instant espresso powder into the hazelnut cream for a mocha vibe.

Ways to Serve Hazelnut Cream Beignets Recipe

• Serve warm with a big mug of coffee, hot chocolate, or chai.
• Plate them with fresh berries or sliced strawberries for a bright contrast.
• Offer a trio of dips: extra hazelnut cream, warm chocolate sauce, and vanilla yogurt.
• Stack them on a platter and dust with powdered sugar at the table for a dramatic reveal.
• Pack cooled beignets in a box for brunch potlucks or special breakfasts.

Storage Success

Store leftover Hazelnut Cream Beignets in an airtight container in the fridge for up to 2 days. Reheat them in a 325°F oven or toaster oven for 5–8 minutes until they feel warm and slightly crisp again, then dust with fresh powdered sugar. Avoid the microwave because it turns the dough chewy and tough. Freeze unfried dough squares on a tray, then bag them once solid, and fry them straight from frozen while you add an extra minute or two to the cook time.