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  • Chef James Oakley

Nutella beignet recipe


Nutella beignet

125g milk

125g water

100g butter

140g plain flour

Pinch of salt

4 eggs (beaten)

150g Nutella

Sugar for dusting

(1) In a pan add milk, water and butter, heat gently until butter has fully melted


(2) Bring water, milk, and butter up to a rolling boil


(3) Once boiling turn off heat and beat in flour and salt, keep beating until a smooth dough is formed


(4) Slowly add eggs until all is fully incorporated and allow to cool


(5) Using a spoon place evenly sized dough balls into a deep fryer at 180oC and fry until golden


(6) Remove from fryer and drain excess oil


(7) Whilst still warm pierce a hole into each fried beignet and pipe full of Nutella


(8) Roll in sugar, serve and enjoy!

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