Hazelnut Cream Beignets Recipe tastes like a cross between a Nutella-filled cloud and the best doughnut you ever had, only lighter and a little bit fancy. It works great for weekend brunch people, holiday bakers, or anyone who wants a bakery-level dessert in about 2 hours total. I tested this version on my neighbors, and they still “check in” around dessert time, which feels suspicious but flattering.

Why Choose This Hazelnut Cream Beignets Recipe

This Hazelnut Cream Beignets Recipe gives you pillowy, airy dough with a rich, silky hazelnut filling that does not taste cloyingly sweet. The dough fries up golden with a delicate crust that holds the cream without turning soggy.

You mix pantry staples with a few smart shortcuts, like using chocolate hazelnut spread to boost flavor. The recipe keeps the steps simple, so even newer bakers can pull off a bakery-style treat at home.

“These hazelnut cream beignets taste like a fancy café dessert that somehow showed up in my kitchen, and I’m not mad about it. ★★★★★”

Ingredients You’ll Need

For the beignet dough

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, very soft
1 tsp vanilla extract
Neutral oil for frying (canola, vegetable, or peanut)

You can use bread flour if you want a slightly chewier texture, but all-purpose flour keeps the beignets softer. I like King Arthur or Gold Medal because they stay consistent from batch to batch.

For the hazelnut cream filling

¾ cup (180 ml) heavy cream, cold
4 oz (115 g) cream cheese, softened
½ cup (120 g) chocolate hazelnut spread (Nutella or similar)
2 tbsp powdered sugar, sifted
½ tsp vanilla extract
Pinch of fine sea salt

You can swap cream cheese with mascarpone for a more delicate flavor. Use any smooth chocolate hazelnut spread you like, but pick one that tastes good right off the spoon, since it drives the flavor.

For finishing

1 to 1 ½ cups powdered sugar, for dusting
Extra chocolate hazelnut spread, warmed slightly, for drizzling (optional)
Chopped toasted hazelnuts, for garnish (optional)

Equipment list

Stand mixer with dough hook (or a large bowl and strong whisk / wooden spoon)
Medium bowl and whisk for the cream
Rolling pin
Bench scraper or sharp knife
2 baking sheets lined with parchment
Heavy-bottomed pot or Dutch oven for frying
Deep-fry thermometer or instant-read thermometer
Slotted spoon or spider skimmer
Piping bag with small round tip (or zip-top bag with a snipped corner)
Cooling rack set over a sheet pan

Tips & Tricks

Warm the milk to about 110°F so the yeast activates quickly without scorching it.
Use very soft butter in the dough so it blends smoothly and gives a tender crumb.
Let the dough rise in a warm, draft-free spot; a turned-off oven with the light on works great.
Lightly flour the counter so the dough does not stick, but avoid heavy flouring so the beignets stay tender.
Keep the oil between 350°F and 365°F; cooler oil makes greasy beignets, hotter oil browns them before the centers cook.
Fry a small test piece first to check timing and temperature.
Pipe the hazelnut cream into warm, not hot, beignets so the filling stays thick and fluffy.
Dust with powdered sugar right before serving so the tops stay pretty and not clumpy.
Chill the hazelnut cream for at least 30 minutes so it pipes cleanly and holds its shape.
Work in small frying batches so the oil temperature stays steady.

How to Make Hazelnut Cream Beignets Recipe

Mix and proof the dough

In the bowl of a stand mixer, combine warm milk, yeast, and 1 tablespoon of the sugar. Stir and let it sit 5 to 10 minutes until the top looks foamy.
Add the remaining sugar, eggs, vanilla, and salt. Mix on low until the eggs break up and everything looks combined.
Add 2 ½ cups of the flour and mix on medium-low until a shaggy dough forms. Scrape the bowl as needed so no dry pockets hide at the bottom.
Add the soft butter a tablespoon at a time while the mixer runs, then add the remaining ½ cup flour. Mix until the dough turns smooth and slightly tacky but not sticky, about 5 to 7 minutes.

If you mix by hand, stir with a wooden spoon until the dough comes together, then knead on a lightly floured counter for 8 to 10 minutes. The dough should stretch without tearing easily and feel soft and elastic.

Shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough once so it coats in a thin film of oil.
Cover the bowl with plastic wrap or a clean towel and let it rise in a warm spot until it doubles in size, about 1 to 1 ½ hours.

Prepare the hazelnut cream

While the dough rises, beat the softened cream cheese in a medium bowl until smooth and lump free.
Add the chocolate hazelnut spread, powdered sugar, vanilla, and salt. Whisk or beat until the mixture looks glossy and uniform.
In a separate bowl, whip the cold heavy cream to soft peaks. The cream should hold a peak that gently folds over.
Fold the whipped cream into the hazelnut mixture in two additions until no streaks remain.
Cover the bowl and chill the hazelnut cream in the fridge for at least 30 minutes while you shape and fry the beignets.

Roll and cut the dough

Once the dough doubles, gently punch it down to release extra gas. Turn it out onto a lightly floured surface.
Roll the dough into a rectangle about ½ inch thick. Try to keep the thickness even so the beignets cook at the same rate.
Use a bench scraper or sharp knife to cut the dough into 2 to 2 ½ inch squares. You can also use a round cutter if you prefer circles.
Transfer the pieces to parchment-lined baking sheets, leaving a little space between each one. Cover loosely with a towel and let them rise again until puffy, about 30 to 40 minutes.

Heat the oil

Pour 2 to 3 inches of neutral oil into a heavy pot or Dutch oven. Clip on a thermometer.
Heat the oil over medium heat until it reaches 350°F. Adjust the heat as needed to keep it between 350°F and 365°F while you fry.

Fry the beignets

Gently lift a few dough pieces and slide them into the hot oil. Do not crowd the pot, since that drops the temperature.
Fry each side for about 1 ½ to 2 minutes, until the beignets look golden brown and puffed.
Use a slotted spoon or spider to lift them onto a cooling rack set over a sheet pan.
Continue with the remaining dough, keeping an eye on the thermometer and adjusting the heat so the oil stays in range.

Fill with hazelnut cream

Transfer the chilled hazelnut cream to a piping bag fitted with a small round tip. If you use a zip-top bag, snip a small corner.
When the beignets feel warm but not hot, poke a small hole in the side of each one with a paring knife or the piping tip.
Insert the tip into the center and gently squeeze hazelnut cream into each beignet until it feels slightly heavier and a bit of filling tries to peek out.
Dust generously with powdered sugar. Add a drizzle of warm chocolate hazelnut spread and a sprinkle of chopped toasted hazelnuts if you want extra flair.

What to Serve with it?

Serve these Hazelnut Cream Beignets with hot coffee, café au lait, or a big mug of hot chocolate for a cozy café vibe at home. Fresh berries or sliced strawberries cut through the richness and add a bright, juicy contrast. You can also pair them with vanilla yogurt or a simple fruit salad for brunch. Kids love them with cold milk or a homemade hot cocoa topped with whipped cream.

Storage Options

Store leftover hazelnut cream beignets in an airtight container in the fridge for up to 2 days; the texture stays best within the first 24 hours.
Keep any extra hazelnut cream in a covered container in the fridge for up to 3 days and stir it before using.
Freeze unfilled, fried beignets on a baking sheet until solid, then move them to a freezer bag for up to 2 months.
Reheat unfilled frozen or chilled beignets in a 325°F oven for 6 to 8 minutes until warm, then cool slightly and fill; for filled leftovers, warm them in a 275°F oven for 5 to 7 minutes so the cream stays stable.