When I studied pastry, beignets were one of the first things I learned to make, so they’ll always have a special place in my heart. I stuffed these with Nutella because I love it as a dip for beignets, but this way, you don’t have to serve it on the side—it all comes together in one neat little package. There’s just something about the warm and gooey chocolate center that can’t be beat.
Makes 16 beignets
Ingredients:
- 1 cup (240 grams) warm water
- ¾ cup (170 grams) whole milk, warmed
- 1 (¼-ounce) packet active dry yeast (2¼ teaspoons)
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3¼ cups (450 grams) gluten- free 1:1 replacement flour blend, plus more for dusting
- 2 tablespoons ground psyllium husk
- ¼ cup (50 grams) granulated sugar
- 1½ teaspoons kosher salt
- Neutral oil, such as avocado, sunflower, grapeseed, or canola oil, for frying
- ½ cup (150 grams) chocolate-hazelnut spread, such as Nutella
- ¼ cup (30 grams) powdered sugar
Instructions:
- In a medium bowl or large glass measuring cup, whisk together the warm water, milk, and yeast. Let stand for 5 minutes, until foamy. Add the melted butter, egg, and vanilla and whisk until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, psyllium husk, granulated sugar, and salt. With the mixer running on low speed, slowly pour in the wet mixture. Increase the speed to medium- low and beat until a smooth dough forms. Shape the dough into a ball at the bottom of the bowl, cover, and let stand until visibly risen and puffy, 1 to 1½ hours.
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough out to a roughly 10- inch square, ½ inch thick. Using a pizza cutter, cut the dough into 16 squares. Transfer the beignets to the prepared pan, cover, and let rise until doubled in size, about 1 hour at room temperature or overnight in the fridge.
- Fill a large pot with at least 3 inches of oil and heat over medium- high heat to 350°F. Line a baking sheet with paper towels.
- Working in batches, transfer the beignets to the hot oil and cook until golden, about 6 minutes, flipping them once halfway through. Using a slotted spoon, remove the beignets from the oil, shaking off any excess, and transfer to the paper towel– lined pan to cool. Repeat with the remaining beignets, allowing the oil to return to 350°F between batches.
- When the beignets are cool enough to handle, use a paring knife to pierce a horizontal hole in the side of each beignet.
- Place the chocolate- hazelnut spread in a piping bag fitted with a Bismark tip or small round tip. Insert the tip into the hole in each beignet and fill with the chocolate- hazelnut spread. Dust with powdered sugar before serving. Store in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven before serving.
Recipe reprinted with permission from Bake It Gluten Free by Dana Pollack © 2025. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Morgan Ione Yeager.
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