Best fall dessert (breakfast?)…like ever.
OK, that’s a major exaggeration, but these are honestly just SO delicious. Asher was over the other day while I was making these and declared them the best doughnut ever… or at least that she’s ever had, cause I’m not sure she’s ever had a store-bought doughnut. Guys, that little girl may only be eight, but she certainly tells it like it is – the good, the bad and everything in between.
So what I’m saying here, is that there really is no doubt that these beignets are kind of incredible, and well, they should probably be on your table…no wait, in your face, at some point this weekend. AND you should probably make them again for Thanksgiving! Yes, Thanksgiving! I’m already thinking about it (only 27 days) and I’m pretty excited too!
I mean, how fun would these be to serve for brunch, or a pre turkey snack, or dessert?! <– Doing. My mom will probably just skip the turkey all together and simply eat all the beignets she can. It’s how she rolls…can’t say that I blame her.
Sorry for all the dramatics there, but I truly cannot help my excitement, I love these little beignets!
OKok, and I maybe just watched the new Gilmore Girls trailer, and maybe almost cried. That is a lie, I didn’t almost cry because I’m not that type of person, but it is semi embarrassing how excited I am for November 25th. I’m not sure how I’m going to pull off taking all day to binge watch all four episodes, but it’s happening. And yes, these beignets are going to be my “Gilmore Girls” junk food of choice. Yummmmmm!
And since we are just totally off topic here already, I feel like I should mention we have a little bit of a fox issue. Like a multiple fox issue, and way too many animals they could possible attack. We aren’t sure if they’ll go after the goats, but their kids and the chickens are for sure fair game. YIKES. Let’s hope that bright lights on the animals all night, and frequent ATV runs on the property, will scare them away. Apparently one of our neighbors higher up the mountain had all of his chickens killed. ?
But ah, back to these Nutella stuffed pumpkin beignets!!
I’ve been planning this recipe for over a month. It was one of those recipes that kind of floated into my brain and stuck. Meaning, it still excited me weeks after I thought it up, meaning I totally needed to make it. A lot of times a recipe idea will come to me, but then doesn’t excite me long enough to stay. Either I’ll just forget about it, or by the time I’m ready to make it, I’m already over it. Recipes need to really excite me before I’ll even attempt to test them out. And this one? Well, I just knew it was a keeper.
But then, how could anything pumpkiny and made with Nutella + fried dough not be delicious?
The dough is really simple, but what makes it special, and different from other beignet dough, is the addition of apple cider and pumpkin. The combo screams fall, adds ample flavors and creates the most perfect light and airy beignet. <–do you see those fried air bubbles…UGH – too good!
The best part though…the warm and gooey Nutella in the center of each pillowy, cinnamon dusted beignet…to die for!
Now, I know these aren’t like super Halloweeny or anything, but that doesn’t mean you can’t make them this weekend and enjoy them as a sweet fall snack. OR maybe make them for Thanksgiving and literally impress everyone with your skills. OR…oh my gosh, pass them out to trick-or treaters?! You would for sure win my vote for best house on the block! Ah, unfortunately that probably won’t fly these days.
Come on though, let’s be real, who needs Halloween candy when you have NUTELLA Stuffed PUMPKIN Beignets?!
Nutella Stuffed Pumpkin Beignets.
- 1 1/4 teaspoons active dry yeast
- 1/4 cup brown sugar
- 3/4 cups warm apple cider
- 1 egg
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter melted
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 1/2-4 cups all-purpose flour
- 1 tablespoon + 1 1/2 teaspoons cinnamon
- 1 1/2 cups Nutella 24 tablespoons
- canola oil for deep-frying
- 1/2 cup powdered sugar
Mix the yeast, brown sugar, and warm cider in the bowl of a stand mixer fitted with the dough hook. Let sit for 5 minutes and allow the yeast to proof, it will foam up. Then add the eggs, salt, buttermilk, melted butter, pumpkin, vanilla, 2 1/2 cups flour, and 1 1/2 teaspoons cinnamon, mix on medium until combined. Continue slowly adding the remaining 1/2 cup of flour until it is all incorporated. The dough will be sticky. At this point begin adding 1 tablespoon of flour at a time until the dough pulls away from the sides and forms a smooth ball (about 4-6 minutes).
Spray a bowl with cooking spray and place the dough inside, cover with some plastic wrap on top. Let rise for 1-2 hours in a warm spot, or until doubled in size.
Turn the dough onto a floured work surface. Roll the dough out into a large rectangle, about an 1/8 inch thick. Use a knife or pastry cutter to cut into 3×3 inch squares (about 50 squares).Scoop out a scant teaspoon of Nutella and place in the middle of a square. Gently place another square on top and pinch the sides together. Fold each side in about 1/4 inch and pinch again. It is VERY important that the beignet is well sealed. If not, it could pop open while it fries and all the filling will spill out!
Place a deep, heavy bottom pot on the stove and add enough oil to fill the pot about 1 to 1 1/2 inches deep. Turn the burner to medium and preheat the oil to 350 degrees F. Fry 4-6 beignets at a time depending on the size of your pot. Use a slotted spoon to flip them over every 30 seconds. Fry for 2-3 minutes or until golden brown on both sides. If they are taking longer than 3 minutes to brown you need to turn your burner up and make sure your oil is at the correct temperature. Remove with the slotted spoon and place on paper towels to drain. Repeat with remaining squares.
In a small bowl, combine the remaining 1 tablespoon cinnamon and powdered sugar. Dust the warm beignets with powdered sugar on both sides.
Ahhh, gimme that.