Naual Hansen

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Classic Beignets filled with hazelnut spread


   I was testing the dough for classic French beignets (those without yeast, yeast is usually used in bakery beignets or New Orleans style beignets) and the result is really good. Made it for a couple of occasions. For this occasion I filled them with vegan hazelnut spread. They were so tasty that they disappeared in a short while, crispy on the outside and with a whole inside, filled with vegan hazelnut spread.

   To make those classic beignets you need to use a vegan egg white. I made it by cooking yellow flax seed in water. You can also use brown flax seed if that’s only what you can find in your local grocery store.

   This recipe works as well if you use aquafaba as a vegan egg binder. You can see more details of the making process in the attached images. 
   Detailed recipe you can find in the recipe box under the image section of this post. 
You can find some photos on Instagram and Facebook under the name Naual A. Hansen, followed by a detailed recipe on Instagram. 

Vegan egg white made of yellow flax seeds

Raw beignets 

Frying of beignets

Cutting off piece of dough from fried beignet


Classic French Beignets made of vegan ingredients filled with hazelnut spread
5 from 2 votes
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings


  • 2 dcl of water;
  • 180 gr of wheat flour;
  • 50 gr of vegan butter;
  • turmeric, on top of knife (for the colour);
  • a pinch of salt;
  • oil for deep frying;
  • vegan hazelnut spread for filling;
  • a bit of powder sugar to sprinkle over beignets.

For vegan egg white: 

  • 2 tsp. of flax seed + 2 dcl. of water cook together, simmer for 10 min, then chill it. You can also use aquafaba instead.


  • In a pot warm up water, salt and vegan butter, butter should completely melt. Mix flour with turmeric.
  • Add flour to pot, remove from stove and start stirring, keep stirring until dough is separating away from pot. Let it cool down for 5-10 min. in a cold place. Add 2 tbsp. of egg white and mix it really well into a dough. The rest of the vegan egg white save for another time. Grab dough with a round spoon, shape it a bit with the other hand palm, weigh it (36 gr to 38 gr) and put on parchment paper (as in images).
  • Warm up oil in a deep pot. Start adding beignets into a hot oil. Fry them on a medium high temperature on both sides in 2 batches. After a couple of minutes part of dough will go out of them (as in image), after that fry them until they are totally bright golden brown and not raw inside. Let them cool down. Cut off part of dough (as in image).
  • Put hazelnut spread in a piping bag, cut off the top of bag and fill each beignet. Sprinkle beignets with powder sugar. Serve warm.

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