Nutella Cream-Stuffed Beignets - cooking recipe

Ingredients

3 1/2 cups flour
1 tablespoon baking powder
2 teaspoons salt
1 cup evaporated milk
1/2 cup unsalted butter, melted
1/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1/4 cup water
1 (1/4 ounce) package active dry yeast
vegetable oil (for frying)
1 cup heavy whipping cream
1 1/2 cups nutella, room temperature
confectioners' sugar, for garnish

Preparation

Note: the estimated time does not include refrigerating overnight.
Whisk together flour, baking powder, and salt in a bowl.
In a separate large glass bowl, whisk together evaporated milk, melted butter, sugar, egg and vanilla.
Heat water in a liquid measuring cup in the microwave in 30 second increments until a thermometer reads 110°F Add the yeast and whisk until dissolved.
Gradually whisk the yeast mixture into the evaporated milk mixture.
Add 2 cups of flour to the wet mixture and stir by hand with a rubber spatula.
Add remaining 1 1/2 cups flour and stir to combine.
Cover the glass bowl with plastic wrap and refrigerate 8 hours or overnight.
Heat about 2 inches of oil in a Dutch oven to 375°F.
Add the heavy cream to a large bowl and beat with a hand mixer until it forms medium peaks.
Add the Nutella to a large bowl and beat on medium for 15 seconds just to loosen it up.
Fold the whipped cream into the Nutella in 3 batches using a spatula. Transfer the mixture to a pastry bag fitted with a #803 tip. Set aside in the fridge.
Punch down dough and turn out onto a lightly floured surface.
Roll out the dough to a 15-inch circle, about 1/8 inch thick.
Trim the circle into a 12\" square.
Cut 20 squares that are 2 1/2 inches each.
When the oil is ready, fry the beignets in batches of 4 for 2 minutes per side until golden brown.
Drain the beignets on a paper towel lined sheet tray.
Poke a lollipop stick or chopstick into one side of the beignets, insert the piping tip and fill with the Nutella cream.
Dust heavily with confectioners' sugar and enjoy!