If you’re craving a rich, fluffy doughnut with a molten chocolate hazelnut center, these Nutella-stuffed beignets are going to blow your mind. Inspired by classic French beignets and enriched with a soft, brioche-like dough, this homemade version is easier than you think — and far more indulgent than anything store-bought.

Best of all? We’re skipping commercial Nutella and making our own ganache with dark chocolate, cream, and finely grated toasted hazelnuts. The result is silky, luscious, and deeply flavorful. Want even more chocolatey inspiration? Try our Double Chocolate Muffins or Ultra-Rich Chocolate Mousse after this recipe!

This recipe is based on my YouTube video tutorial, where I walk you through each step — from activating yeast to piping the ganache filling. Whether you’re making a batch for weekend brunch or a sweet surprise for family and friends, these filled beignets are guaranteed to impress.

Why You’ll Love This Recipe

Light, fluffy texture thanks to the enriched dough.
Homemade Nutella-style filling: rich, creamy, and more intense than store-bought. Try my easy homemade Nutella recipe if you want a spreadable version for toast or crepes!
Perfect for make-ahead — both dough and ganache can be prepped in advance.
Kid-friendly & crowd-pleasing — who can resist warm, sugar-coated doughnuts?

Ingredients You’ll Need

For the Dough

450 g all-purpose flour
200 ml warm milk (about 30°C)
2 eggs
65 g unsalted butter, melted and cooled
30 g vanilla sugar
10 g granulated sugar (for yeast activation)
8 g dry yeast

For the Filling

200 g dark chocolate (70%)
200 g 15% cream (crème champêtre or heavy cream)
200 g store-bought finely grated hazelnuts (noisettes râpées fines)

Alternatively, you can skip this step and use store-bought Nutella as the filling. Just let it soften slightly at room temperature before piping.

For the Coating

Granulated sugar
1 tsp ground cinnamon

For Frying

Neutral oil (vegetable or canola), heated to 165°C

Step-by-Step Instructions

1. Activate the Yeast

In a bowl, mix the warm milk, dry yeast (8 g), and 10 g sugar. Stir with a whisk and let sit for 15 minutes. Once a layer of foam forms, the yeast is activated and ready.

2. Prepare the Dough

In a large mixing bowl, combine:

The yeast mixture
2 eggs
30 g vanilla sugar
65 g melted butter

Add 1/3 of the flour and whisk to form a batter. Once smooth, switch to a spatula or your hands and incorporate the remaining flour. Knead gently until you get a soft, slightly sticky dough. If needed, sprinkle with a little extra flour (about 3–4 g) to handle the dough more easily.

Shape into a ball, cover with a clean towel, and let rise in a warm place for 1 hour.

3. Make the Filling (Homemade Nutella Ganache)

In a saucepan over low heat, combine:

200 g dark chocolate (chopped)
200 g cream

Stir gently until smooth and glossy — about 2–3 minutes. Do not boil.

Meanwhile, toast the finely grated hazelnuts (store-bought is perfect) in a dry skillet over medium heat, stirring constantly, until golden and aromatic — about 4–5 minutes. This step releases the oils and deepens the flavor.

Once the chocolate ganache is smooth, remove from heat and stir in the toasted hazelnuts. Let cool, then refrigerate until firm enough to pipe.

4. Roll and Cut the Dough

Once the dough has risen, deflate it gently and place it on a floured surface. Roll out to about 1 cm thickness. Use a round cutter to shape into circles (8–10 cm diameter). Re-roll scraps to make more beignets.

Place the cut dough pieces on a floured tray, cover with a towel, and let rise for 15 minutes.

5. Fry the Beignets

Heat oil to 165°C. Fry beignets in small batches — about 2 minutes per side, or until golden brown. Don’t overcrowd the pot, as it drops the oil temperature.

Remove to a paper towel–lined tray.

6. Coat in Cinnamon Sugar

While still warm, roll the beignets in a mix of granulated sugar + 1 tsp cinnamon. The sugar sticks best when the beignets are hot.

7. Fill with Ganache

Once the beignets are cool enough to handle, make a small incision in the side with a knife. Place the chilled ganache in a piping bag with a round tip and fill each beignet generously.

Cut one open and admire the soft crumb and gooey interior — then serve immediately!

Tips and Tricks for Success

Temperature matters: Make sure your milk is warm, not hot, to avoid killing the yeast.
Don’t skip the second rise: It gives beignets their airy interior and prevents dense texture.
Refrigerate the filling: A firmer ganache pipes cleanly and prevents melting inside hot beignets.
Fry in batches: This keeps the oil temperature steady and ensures even cooking.

Planning a full brunch? Pair these beignets with banana crepes, moist blueberry muffins, or crispy homemade waffles.

Substitutions and Variations

Flour: You can use bread flour for more chew, but all-purpose gives a softer result.
Chocolate: Milk chocolate can be used, but reduce the cream slightly to maintain consistency.
Hazelnuts: Toasted almonds or pecans work well too — just keep them finely grated.
Filling: Jam, fruit curd, or pastry cream are excellent alternatives.

Storage and Reheating

Room Temperature: Best eaten fresh, but can be stored in an airtight container for 1 day.
Reheat: Microwave for 10 seconds to soften slightly.
Freezing: Freeze unfilled beignets and reheat in the oven; fill after reheating.

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough, let it rise, then refrigerate overnight. Let it come to room temp before rolling out.

What if I don’t have a piping bag?

Use a Ziploc bag with a snipped corner — it works just as well for ganache.

Can I bake instead of fry?

This dough is designed for frying. You could bake at 180°C (350°F) for 12–15 minutes, but the texture will be more like a bun than a beignet.

Can I double the recipe?

Absolutely. Just ensure your mixer or bowl can handle the volume, and adjust frying time accordingly.

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Nutella-Stuffed Beignets (Brioche Dough) – A Homemade French Treat

If you’re craving a rich, fluffy doughnut with a molten chocolate hazelnut center, these Nutella-stuffed beignets are going to blow your mind. Inspired by classic French beignets and enriched with a soft, brioche-like dough, this homemade version is easier than you think — and far more indulgent than anything store-bought.

Print The Recipe Pin The Recipe

Prep Time 1 30

Cooking Time 10

Category Dessert

Cuisine American

Portions 10 Portions

Calories 220 kcal

Ingredients

Dough

450 g all-purpose flour
200 ml warm milk 30°C
2 eggs
65 g unsalted butter melted
30 g vanilla sugar
10 g granulated sugar
8 g dry yeast

Filling

200 g dark chocolate 70%
200 g 15% cream
200 g finely grated hazelnuts store-bought
Alternatively you can skip this step and use store-bought Nutella as the filling. Just let it soften slightly at room temperature before piping.

Coating

Granulated sugar
1 tsp cinnamon

Instructions

In a bowl, whisk together 200 ml warm milk (30°C), 8 g dry yeast, and 10 g sugar. Let it sit for 15 minutes until foamy.
In a large bowl, combine the yeast mixture with 2 eggs, 30 g vanilla sugar, and 65 g melted, cooled butter. Add 450 g all-purpose flour gradually — start with 1/3 to form a smooth batter, then mix in the rest until a soft dough forms.
Knead the dough by hand for 5 to 8 minutes, or use a mixer with a dough hook for 5 minutes, until the dough is smooth and just slightly sticky. Shape into a ball, place in a bowl, cover, and let rise for 1 hour, or until doubled in size.
Meanwhile, melt 200 g dark chocolate (70%) with 200 g 15% cream in a saucepan over low heat, stirring until smooth and glossy. In a dry skillet, toast 200 g store-bought finely grated hazelnuts for 4 to 5 minutes, stirring often, until lightly golden and fragrant. Stir the toasted hazelnuts into the ganache, let cool, and refrigerate until thickened (about 30 minutes). Alternatively, you can skip this step and use store-bought Nutella as the filling. Just let it soften slightly at room temperature before piping.
Once the dough has risen, roll it out on a floured surface to about 1 cm thickness. Cut into circles using a round cutter (8–10 cm diameter). Place on a floured tray, cover with a towel, and let rise for another 15 minutes.
Heat neutral oil to 165°C (330°F) in a deep pot. Fry the beignets in small batches for about 2 minutes per side, until golden. Drain on paper towels.
While still warm, roll the beignets in granulated sugar mixed with 1 tsp cinnamon.
Once cooled, make a small incision in the side of each beignet and fill generously with the chilled ganache using a piping bag fitted with a round tip. Serve fresh and enjoy warm!

Video

Notes

Substitutions and Variations

Flour: You can use bread flour for more chew, but all-purpose gives a softer result.
Chocolate: Milk chocolate can be used, but reduce the cream slightly to maintain consistency.
Hazelnuts: Toasted almonds or pecans work well too — just keep them finely grated.
Filling: Jam, fruit curd, or pastry cream are excellent alternatives.

Storage and Reheating

Room Temperature: Best eaten fresh, but can be stored in an airtight container for 1 day.
Reheat: Microwave for 10 seconds to soften slightly.
Freezing: Freeze unfilled beignets and reheat in the oven; fill after reheating.