Air Fryer Nutella Stuffed Beignets recipe

I still remember the first time I attempted traditional, deep-fried beignets. The kitchen smelled amazing, yes, but the splattering oil, the constant temperature monitoring, and the subsequent cleanup? Let’s just say it wasn’t an everyday affair. But the craving for those light, pillowy squares of fried dough, dusted generously with powdered sugar, never really went away. Then came the air fryer revolution, and my mind immediately went there: could I capture that New Orleans magic, that Café Du Monde experience (or at least a delicious homage), without the deep-frying drama? The answer, I discovered, was a resounding YES. But I didn’t stop there. My family has a deep, abiding love for anything involving chocolate hazelnut spread. So, the next logical step was obvious: combine the two. The result? These Air Fryer Nutella Stuffed Beignets. The first time I made them, my kids’ eyes lit up like Christmas morning. That moment when they bit into the warm, soft dough and discovered the molten Nutella center… pure joy. They weren’t just good; they were phenomenal. Pillowy soft on the inside, slightly crisp and golden on the outside, with that irresistible gooey, chocolatey surprise, all under a dreamy cloud of powdered sugar. And the best part? They came together so quickly using refrigerated biscuit dough, making them achievable even on a busy weeknight or for a spontaneous weekend treat. These air fryer beignets have become a requested staple in our house, a guaranteed crowd-pleaser that feels indulgent but is surprisingly simple to whip up. Forget the oil splatters; this is pure, easy, air-fried bliss.

Ingredients for Air Fryer Nutella Stuffed Beignets

Gathering your ingredients is the first step towards creating these delightful treats. This recipe relies on readily available items, making it accessible for bakers of all levels. The star is, of course, the Nutella, paired perfectly with convenient refrigerated biscuit dough.

Here’s exactly what you’ll need:

• Refrigerated Biscuit Dough: 1 can (16.3 oz or approximately 462g) of large buttermilk or homestyle refrigerated biscuits (such as Pillsbury Grands! Homestyle). Avoid the “flaky layers” variety, as they tend to separate during stuffing and cooking. You should get 8 biscuits in a standard can.
• Nutella (or other chocolate hazelnut spread): About ½ cup (approx. 150-160g). The key is to freeze it beforehand for easier handling.
• All-Purpose Flour: 1-2 tablespoons, for dusting your work surface. This prevents the dough from sticking while you flatten and shape the beignets.
• Melted Butter: 2-3 tablespoons (approx. 30-45g). Unsalted butter is generally preferred for baking, but salted works too if that’s what you have. This is crucial for helping the powdered sugar adhere and adds a lovely richness. Alternatively, you can use a good quality cooking spray (like avocado or coconut oil spray).
• Powdered Sugar (Confectioners’ Sugar): About ½ to ¾ cup (approx. 60-90g), for dusting generously. Let’s be honest, more is often better when it comes to beignets!

Ingredient Notes & Substitutions:

• Biscuit Dough: While large homestyle biscuits are recommended for their size and texture, you could potentially use smaller biscuits, adjusting the amount of filling and cooking time accordingly. The texture might be slightly different. Using crescent roll dough or pizza dough is not recommended for this specific recipe as the texture and cooking properties differ significantly.
• Nutella: Feel free to substitute with your favorite brand of chocolate hazelnut spread. You could also experiment with other fillings (see FAQ section), but Nutella offers that classic, decadent flavor.
• Butter: If you need a dairy-free option, you can use melted plant-based butter or a neutral-flavored cooking spray. The primary purpose is adherence for the sugar and adding a touch of moisture/richness.
• Powdered Sugar: This is essential for the classic beignet experience. Don’t skip it! Ensure it’s sifted if it appears lumpy for a finer coating.

Having these simple ingredients ready sets the stage for a quick and rewarding baking session in your air fryer.

Step-by-Step Instructions

Making these Air Fryer Nutella Stuffed Beignets is surprisingly straightforward, especially compared to their deep-fried cousins. Follow these steps carefully for perfect results every time.

Phase 1: Preparation is Key

1. Freeze the Nutella: This is the MOST crucial step for success! Line a small baking sheet or plate with parchment paper or wax paper. Drop 8 rounded teaspoon-sized dollops of Nutella onto the prepared sheet (about 1.5 – 2 teaspoons per dollop). Place the sheet in the freezer for at least 30-60 minutes, or until the Nutella dollops are firm. This prevents the Nutella from melting too quickly and oozing out while you assemble and air fry the beignets. You can do this step well in advance.
2. Prepare Workspace & Dough: Lightly flour your clean work surface. Open the can of biscuit dough and separate the 8 biscuits. Place them on the floured surface.
3. Preheat Air Fryer (Highly Recommended): Preheat your air fryer to 340°F (170°C) for about 3-5 minutes. Preheating helps the beignets start cooking immediately and ensures more even browning. Check your specific air fryer model’s instructions for preheating recommendations.

Phase 2: Assembling the Beignets

1. Flatten the Biscuits: Working with one biscuit at a time, gently flatten it with your fingers or a small rolling pin into a circle approximately 3-4 inches in diameter. Don’t make it paper-thin, especially in the center, but aim for an even thickness. If the dough feels sticky, lightly flour your fingers.
2. Add the Filling: Retrieve the frozen Nutella dollops from the freezer just before you’re ready to use them. Place one frozen Nutella dollop in the center of a flattened biscuit circle.
3. Seal Securely: This is another critical step! Carefully fold the dough circle in half over the Nutella, forming a half-moon shape. Alternatively, you can place another flattened biscuit on top and pinch the edges together. Press the edges together very firmly all around to create a tight seal. You can use the tines of a fork to crimp the edges for extra security, or even lightly dab the edges with a fingertip dipped in water before sealing to help them adhere better. Ensure there are no gaps where the Nutella could escape during cooking. The goal is to completely encase the frozen Nutella.
4. Repeat: Continue this process for all 8 biscuits. As you finish each one, place it back on the lightly floured surface or onto a piece of parchment paper, ensuring they don’t touch.

Phase 3: Air Frying to Golden Perfection

1. Arrange in Air Fryer Basket: Once preheated, lightly spray the air fryer basket with cooking spray (optional, but helps prevent sticking, especially if your basket isn’t perfectly non-stick). Carefully place 3-4 stuffed beignets in a single layer in the air fryer basket. Do not overcrowd the basket! Leave space between them for air to circulate properly, which is essential for even cooking and browning. You will likely need to cook these in two batches.
2. Cook: Air fry at 340°F (170°C) for 6-9 minutes. Crucially, flip the beignets halfway through the cooking time (around the 3-4 minute mark) using tongs or a spatula. This ensures both sides cook evenly and achieve that beautiful golden-brown color.
3. Check for Doneness: Cooking times can vary significantly depending on your specific air fryer model and the size/thickness of your beignets. Start checking around the 6-minute mark. They are done when they are puffed up, golden brown on both sides, and feel cooked through (a gentle press shouldn’t feel overly doughy). If they brown too quickly before cooking through, slightly lower the temperature for the next batch (e.g., to 330°F/165°C).
4. Remove and Repeat: Carefully remove the cooked beignets from the air fryer basket using tongs or a spatula and place them on a wire rack or plate. Repeat the cooking process with the remaining stuffed beignets.

Phase 4: The Finishing Touch

1. Butter Immediately: While the beignets are still hot from the air fryer, immediately brush them generously all over with the melted butter using a pastry brush. This step is vital as the warm surface and melted butter will help the powdered sugar stick beautifully. If you opted for cooking spray instead of melted butter, you can lightly spray them again before dusting with sugar, but melted butter gives a richer result.
2. Dust Generously: Place the powdered sugar in a shallow bowl or pie plate. Roll each buttered beignet in the powdered sugar, ensuring it’s completely coated in a thick, snowy layer. Alternatively, place the powdered sugar in a large zip-top bag, add a few warm, buttered beignets at a time, seal the bag, and shake gently to coat.
3. Serve Warm: These Air Fryer Nutella Stuffed Beignets are undeniably best served immediately while they’re still warm, the dough is softest, and the Nutella center is perfectly molten and gooey.

Enjoy the fruits (or rather, beignets) of your labor!

Nutritional Information (Approximate)

It’s important to remember that nutritional values are estimates and can vary based on the specific brands of ingredients used (especially the biscuit dough and Nutella), the exact amount of butter and powdered sugar applied, and the final size of the beignets. This information is provided as a general guideline.

• Servings: This recipe typically makes 8 beignets (one per biscuit).
• Calories Per Serving (Approximate): Around 250 – 350 calories per Nutella-stuffed beignet.

Breakdown Factors:

• Biscuit Dough: Contributes significantly to calories, carbohydrates, and sodium. Different brands vary.
• Nutella: Adds calories, sugar, and fat.
• Melted Butter: Adds calories and fat.
• Powdered Sugar: Adds calories and carbohydrates (sugar).

These Nutella Stuffed Beignets are definitely an indulgent treat, perfect for dessert or special occasions. While the air fryer reduces the added fat compared to deep-frying, the core ingredients still make them rich and satisfying. Enjoy them mindfully as part of a balanced diet. For a more precise nutritional calculation, you would need to use a nutritional calculator app or website and input the exact brands and quantities of ingredients you used.

Preparation Time Breakdown

Understanding the time commitment helps you plan when to whip up these delicious treats. This recipe is relatively quick, especially the active cooking part, thanks to the air fryer and refrigerated dough.

• Nutella Freezing Time: 30 – 60 minutes (inactive time – can be done hours or even a day ahead).
• Prep Time (Active): 15 – 20 minutes (Opening dough, flattening, stuffing, sealing). This might take slightly longer the first time you make them.
• Air Fryer Preheat Time: 3 – 5 minutes.
• Cook Time (Per Batch): 6 – 9 minutes. Since you’ll likely cook in 2 batches, the total cooking time is approximately 12 – 18 minutes.
• Finishing Time (Buttering & Sugaring): 5 minutes.

Total Active Time (Approximate): 20 – 25 minutes (Prep + Finishing)
Total Time (Excluding Nutella Freezing): Approximately 35 – 50 minutes (Prep + Preheat + Total Cook Time + Finishing)

Key Takeaway: While the Nutella needs advance freezing, the hands-on time to get these beignets from fridge to plate is well under an hour, making them feasible for a relatively quick dessert fix or a special breakfast surprise.

How to Serve Your Air Fryer Nutella Stuffed Beignets

Serving these beignets warm is paramount to experiencing their full glory – the soft dough, the gooey Nutella, the powdery sweetness. Here are some ideas to elevate the presentation and enjoyment:

• The Classic:
  • Serve immediately after dusting with powdered sugar.
  • Pile them high on a platter for a dramatic effect.
  • Provide extra powdered sugar on the side for additional dusting, just like at Café Du Monde!
• With Dips & Sauces: Offer small bowls of complementary dips for an extra layer of indulgence:
  • Chocolate Sauce: Double down on the chocolate!
  • Caramel Sauce: A salty caramel pairs wonderfully with the hazelnut.
  • Raspberry or Strawberry Coulis: The tartness of berries cuts through the richness beautifully.
  • Whipped Cream: Simple, light, and always a crowd-pleaser.
  • Vanilla Bean Glaze: A thin drizzle instead of, or in addition to, the powdered sugar.
• Accompaniments:
  • Fresh Berries: A side of fresh strawberries, raspberries, or blueberries adds color and freshness.
  • Sliced Bananas: Banana and Nutella are a classic combination.
  • A Scoop of Ice Cream: Vanilla bean or coffee ice cream turns these into a truly decadent dessert.
• Beverage Pairings:
  • Coffee: A strong cup of black coffee or a latte is the traditional choice. For an authentic New Orleans touch, try chicory coffee!
  • Milk: A cold glass of milk is perfect, especially for kids.
  • Hot Chocolate: For the ultimate chocolate experience on a cold day.
  • Espresso: A shot of espresso balances the sweetness perfectly.
• Occasion Serving Ideas:
  • Weekend Brunch: Serve alongside fruit salad, eggs, and bacon for a sweet counterpoint.
  • Dessert Platter: Include them as part of a larger dessert spread for parties.
  • After-School Snack: A special treat that will make you very popular!
  • Movie Night: A fun, shareable treat instead of popcorn.
  • Holiday Breakfast: A festive addition to Christmas or Easter morning.

No matter how you serve them, emphasize eating them warm for the best texture and that irresistible molten Nutella center.

Pro Tips for Perfect Air Fryer Beignets

Achieving beignet perfection in the air fryer is easy with these handy tips. They address common pitfalls and help ensure a delicious outcome every single time.

1. Freeze the Nutella Solid: We’ve mentioned it before, but it bears repeating because it’s the number one key to success. If the Nutella isn’t frozen solid, it will melt too quickly inside the dough, potentially causing leaks before the dough is fully cooked. Aim for at least an hour in the freezer, longer if possible. The dollops should be hard to the touch. This makes stuffing much cleaner and greatly reduces the chance of messy blowouts in the air fryer.
2. Master the Seal: A leaky beignet is a sad beignet! After placing the frozen Nutella dollop, be meticulous about sealing the edges. Pinch them together very firmly. Running a fingertip dipped in a tiny bit of water along the edge before sealing can create a stronger bond. Using the tines of a fork to crimp the sealed edge adds an extra layer of security and looks nice too. Check the seal all the way around before placing it in the air fryer.
3. Don’t Overcrowd the Basket: Air fryers work by circulating hot air rapidly around the food. If you pack the beignets too tightly in the basket, the air can’t flow freely. This leads to uneven cooking – some parts might burn while others remain pale and doughy. Cook in batches, leaving ample space (at least an inch) between each beignet for optimal heat circulation and even browning.
4. Know Your Air Fryer & Watch Closely: Air fryer models vary wildly in their cooking power and heat distribution. The suggested time (6-9 minutes at 340°F/170°C) is a starting point. Begin checking for doneness at the lower end of the time range, especially during your first batch. Look for a uniform golden-brown color on both sides (after flipping). If they seem to be browning too fast, reduce the temperature slightly (e.g., to 330°F/165°C) for the remaining cooking time or the next batch. Conversely, if they aren’t brown enough after 9 minutes, add another minute or two, watching carefully to prevent burning.
5. Butter and Sugar While Hot: Don’t let the beignets cool down before finishing them! The heat is essential for two reasons. First, the melted butter will absorb slightly into the warm surface, adding moisture and richness. Second, the warm, slightly tacky buttered surface is what makes the powdered sugar adhere so well, creating that thick, desirable coating. Brush with butter immediately upon removal from the air fryer, then toss in powdered sugar right away for the best results.

By keeping these five pro tips in mind, you’ll significantly increase your chances of making flawless, delicious Air Fryer Nutella Stuffed Beignets that rival any bakery treat, all from the convenience of your own kitchen.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making Air Fryer Nutella Stuffed Beignets:

1. Can I use homemade biscuit dough or yeast dough instead of canned biscuits?

• Answer: Yes, you absolutely can, but it changes the nature of the recipe significantly. This particular recipe is designed for speed and convenience using pre-made refrigerated biscuit dough.
  • Homemade Biscuit Dough: If you have a favorite recipe for sturdy, non-flaky biscuits, you could try using that. Roll it out, cut circles, and proceed with stuffing and air frying, adjusting cook time as needed.
  • Yeast Dough (Traditional Beignet Dough): Using a proper yeasted beignet dough will yield a result closer in texture to authentic deep-fried beignets (lighter, airier). However, it requires mixing, kneading, rising time (proofing), rolling, and cutting, making it a much more involved process. You would still stuff with frozen Nutella, seal well, and air fry, likely needing a slightly different temperature and time (perhaps around 350°F/175°C, watching closely). The result won’t have the same dramatic puff as deep-fried, but it can be delicious.

2. Can I use a different filling besides Nutella?

• Answer: Definitely! While Nutella is fantastic, feel free to get creative. The key is to use fillings that are relatively thick or can be frozen into dollops for easier handling. Some ideas include:
  • Fruit Jam or Preserves: Use a thick jam (like strawberry, raspberry, apricot). You can also try freezing dollops of jam.
  • Peanut Butter: Mix with a little powdered sugar or honey for sweetness and easier handling, or freeze dollops. Peanut butter and chocolate chips mixed together would also work.
  • Cream Cheese Filling: Sweetened cream cheese (mix cream cheese with powdered sugar and a touch of vanilla). Freezing dollops is highly recommended.
  • Cookie Butter (Biscoff): Freeze dollops just like Nutella.
  • Dulce de Leche: Use a thick variety or freeze dollops.
  • Chocolate Chips: Use mini chocolate chips enclosed within the dough (less gooey than Nutella).

3. Help! My Nutella leaked out during air frying. What did I do wrong?

• Answer: Leaking Nutella is the most common issue. Here are the likely culprits and solutions:
  • Nutella Wasn’t Frozen Solid: The Nutella needs to be very firm to withstand the initial heat. Ensure it’s frozen for at least 30-60 minutes, or longer.
  • Edges Weren’t Sealed Properly: This is crucial. Pinch the edges together very tightly all the way around. Crimping with a fork or using a water seal can help create a stronger bond. Even a tiny gap can allow hot, melted Nutella to escape.
  • Dough Stretched Too Thin: If you flattened the dough too much, especially near the edges or where the Nutella sits, it might tear or weaken during cooking. Aim for an even thickness.
  • Overfilled: Using too large a dollop of Nutella can put pressure on the seams. Stick to about 1.5-2 teaspoons per beignet for the large biscuit size.

4. Can I make these Nutella Stuffed Beignets ahead of time?

• Answer: These beignets are truly at their peak when served fresh and warm, ideally within minutes of coming out of the air fryer and being dusted with sugar. They tend to lose their soft, pillowy texture and the Nutella center solidifies as they cool completely.
  • Reheating: You can reheat them briefly in the air fryer (e.g., 1-2 minutes at 320°F/160°C) to warm them through and re-melt the Nutella slightly, but they won’t be quite the same as fresh. Avoid microwaving, which can make them tough.
  • Prepping Ahead: You can definitely freeze the Nutella dollops well in advance. You could potentially assemble the stuffed, unbaked beignets and store them covered in the refrigerator for a short period (maybe an hour or two) before air frying, but prolonged refrigeration might affect the dough’s texture. Freezing the assembled, unbaked beignets is generally not recommended as the biscuit dough texture might suffer. Your best bet for make-ahead is freezing the Nutella and then assembling and cooking just before serving.

5. Why don’t my air fryer beignets puff up as much as deep-fried ones? They look more like filled buns.

• Answer: This is a normal and expected difference between the two cooking methods. Deep frying involves submerging the dough in very hot oil. The intense, direct heat causes the moisture in the dough to turn rapidly into steam, creating large air pockets and that signature dramatic puffiness and irregular shape. Air frying uses hot circulating air, which is more like baking at a high temperature. While the beignets will puff up nicely and become light and cooked through, they won’t typically achieve the same extreme volume or the very light, almost hollow interior structure of their deep-fried counterparts. They will have a slightly denser (though still soft and delicious) texture, more akin to a baked donut or filled bun, with a lovely golden exterior. Embrace the unique, delicious texture the air fryer provides!

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