STUFFED BEIGNETS RECIPES

Steps:

• Add the butter and peaches to a pan over medium-low heat and cook until the butter has melted and peaches are glossy.
• In a small bowl mix together the brown sugar, cinnamon, 1 tablespoon flour, and nutmeg. Sprinkle the sugar mixture over the peaches. Mix to combine and stir for 5-10 minutes until the mixture starts to thicken. Remove from heat and set aside to cool.
• On a floured surface, roll out the pizza dough to ¼-inch (6-mm) thick. Cut the dough into 20 rectangles.
• Spoon 1 tablespoon of the peach filling onto a cut piece of dough. Fold the dough over lengthwise and crimp the edges so the filling is well sealed. Repeat with remaining dough and filling.
• Heat oil in a large pot to 350°F (180°C).
• Working in batches, fry beignets for 3-4 minutes each, flipping halfway, until puffy and golden brown.
• Transfer beignets to a paper towel-lined plate or wired rack to drain.
• Dust with powdered sugar.
• Enjoy!

Steps:

• 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 ½ 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 ½ 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!