Hazelnut Beignets
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Today’s featured recipe is another winner from the Pillsbury Bake-Off—Hazelnut Beignets! Originally created by Karyn Hentz in the 2013 contest, this delightful treat uses Pillsbury Grands Homestyle Buttermilk Biscuits with a delicious filling of creamy chocolate hazelnut spread. It’s a wonderfully simple way to whip up a decadent dessert that feels fancy yet is quick to prepare.
Karyn’s original recipe included mocha cappuccino-flavored hazelnut spread and espresso powder for a coffee-flavored twist. Since I’m not a coffee drinker, I adapted the recipe by swapping the espresso for a hint of cinnamon and using regular Jif Hazelnut Spread instead. This adaptation adds a warm, spiced element that pairs beautifully with the creamy chocolate hazelnut filling.
When making these beignets, it’s essential to keep an eye on the oil temperature to avoid a common pitfall: undercooking. If the oil is too hot, the outside will cook too quickly, leaving the inside doughy. To achieve that perfect golden-brown exterior with a soft and fluffy center, just maintain a steady heat, and you’ll have beignets that are crispy, airy, and filled with gooey hazelnut goodness! They are the perfect pillowy treats!
Ingredients for Hazelnut Beignets
- CRISCO® PURE CANOLA OIL OR VEGETABLE OIL
- SUGAR
- CINNAMON
- PILLSBURY™ GRANDS!™ HOMESTYLE REFRIGERATED BUTTERMILK BISCUITS
- JIF® HAZELNUT SPREAD
How to Make Hazelnut Beignets
Heat oil in a 3-quart heavy saucepan over medium-high heat until it reaches 370°F. Meanwhile, in a shallow bowl or on a plate, mix the sugar and cinnamon together and set aside for coating.
Separate the dough into 8 biscuits and press each one into a 4-inch round. Place 1 tablespoon of chocolate hazelnut spread in the center of each round, then fold the dough over the filling and press the edges to seal tightly.
Working in batches, carefully lower 3 filled biscuits into the hot oil. Fry for about 1 1/2 minutes on the side of each beignet, or until each side is a deep golden brown. Use tongs to turn them over gently, then remove each beignet to a plate lined with paper towels or a towel-lined cookie sheet to drain off excess oil.
While still warm, toss beignets in the cinnamon-sugar mixture until fully coated. Repeat with the remaining filled biscuits, frying 2-3 at a time. Serve these hazelnut beignets warm for the ultimate delicious bite size desserts!
Frequently Asked Questions
Can I use a different type of dough instead of canned biscuits?
Yes, you can use other pre-made dough, like crescent roll dough, but the texture might vary. Pillsbury Grands Homestyle Biscuits create a thick, fluffy beignet, so other doughs may yield a thinner or flakier texture.
What if I don’t have hazelnut spread?
You can substitute with other spreads, such as chocolate spread, peanut butter, or even fruit preserves. Just keep in mind the filling may be slightly softer or have a different flavor.
How can I prevent the filling from leaking out during frying?
Make sure to press the edges of the dough firmly to seal and fold over tightly to avoid gaps. You can also pinch the edges with a fork to ensure a better seal.
What’s the best way to maintain the oil temperature?
Use a cooking or candy thermometer to monitor the temperature, keeping it around 370°F. Adjust the heat slightly as needed to maintain the right temperature throughout frying.
Can I make these ahead of time?
These beignets are best enjoyed fresh, as they’re crispiest when hot. However, you can make them ahead and store them in an airtight container, then reheat them briefly in a preheated oven at 350°F for 5-7 minutes.
What other toppings can I use besides cinnamon sugar?
Powdered sugar is a classic topping for beignets. You can also drizzle them with melted chocolate or caramel for an extra treat.
Can I bake these instead of frying?
While baking won’t provide the same crispiness, you can bake them at 375°F for 10-12 minutes or until golden brown. They won’t have the same texture but can be a good option if you prefer to avoid frying.
Is there a substitute for cinnamon in the coating?
Absolutely! Try cardamom, nutmeg, or even a pumpkin spice blend for a unique twist on the traditional cinnamon-sugar coating.
Hazelnut Beignets
Real Mom Kitchen
Ingredients
- 4 cups Crisco® Pure Canola Oil
- ¼ cup sugar
- ½ teaspoon cinnamon
- 1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits 8 ct
- ½ cup Jif® Hazelnut Spread
Instructions
- In 3-quart heavy saucepan, heat oil to 370°F. In shallow bowl or plate, mix sugar and cinnamon. Set aside.
- Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Spoon 1 tablespoon of the hazelnut spread on each biscuit. Fold dough over filling; press edges to seal.
- Gently place 3 biscuits in hot oil. Cook 1 1/2 minutes or until deep golden brown. Using tongs, gently turn over. Cook 1 1/2 minutes or until deep golden brown. Remove to paper towels to drain. Roll in sugar mixture. Repeat with remaining biscuits, cooking 2 or 3 at a time. Serve warm.
Nutrition
Recipe adapted from Pillsbury.
