Pumpkin-Shaped Chocolate Filled Beignets by @foodblog__fr

35 min
Hard

13 servings

🌾

500 g

Flour

🥛

210 ml

Milk

🧫

7 g

Dry Yeast

🍬

3 tbsp

Sugar

🌼

8 g

Vanilla Sugar

🧂

0.5 g

Salt

🥚

100 g

Eggs

🧈

50 g

Butter

🍬

Sugar

🌿

2 g

Cinnamon

🍫

200 g

Chocolate

🫗

1.5 l

Oil

🧀

String

Preparation Steps

  1. Step 1/15

    Warm the 205 ml milk until lukewarm, then dissolve the active dry baker's yeast in it. Leave for about 5 minutes, until foamy.

    🥛Milk
    Active dry baker's yeast
    🫗Measuring jug
    🥣Small bowl

  2. Step 2/15

    Add the 500 g T45 wheat flour, 42 g granulated sugar, vanilla sugar, salt, and 100 g eggs to the large mixing bowl.

    T45 wheat flour
    Granulated sugar
    🌼Vanilla sugar
    🧂Salt
    🥚Eggs
    🥣Large mixing bowl
    ⚖️Kitchen scale

  3. Step 3/15

    Pour the activated yeast-milk mixture into the dry ingredients. Knead for 5 minutes until a rough dough forms.

    🥛Milk
    Active dry baker's yeast
    T45 wheat flour
    Granulated sugar
    🌼Vanilla sugar
    🧂Salt
    🥚Eggs
    🥣Large mixing bowl

  4. Step 4/15

    Add the 50 g softened unsalted butter. Knead for about 8 minutes until the dough is smooth, supple, and slightly tacky.

    Unsalted butter
    🥣Large mixing bowl

  5. Step 5/15

    Cover the bowl with the clean kitchen towel. Let the dough rise at room temperature for 90 minutes, until doubled in size.

    🥣Large mixing bowl
    🧺Clean kitchen towel

  6. Step 6/15

    Transfer the risen dough to the work surface. Divide and shape it into 13 equal, smooth dough balls.

    🧑‍🍳Rolling-free work surface
    🔪Dough scraper
    ⚖️Kitchen scale

  7. Step 7/15

    Arrange several lengths of kitchen twine in a crossed pattern. Place one dough ball in the center and tie the twine loosely around it to create pumpkin segments.

    🧵Kitchen twine
    ✂️Scissors

  8. Step 8/15

    Place each tied doughnut on parchment paper. Cover with the clean kitchen towel and let rise for 30 minutes.

    📜Parchment paper
    🧺Clean kitchen towel

  9. Step 9/15

    Pour the neutral frying oil into the deep pot. Heat it on the stovetop to approximately 170°C / 340°F.

    Neutral frying oil
    🍲Deep pot

  10. Step 10/15

    Lower the doughnuts into the hot oil with their parchment paper attached. Remove the parchment paper after a few seconds using the slotted spoon.

    Neutral frying oil
    🍲Deep pot
    🥄Slotted spoon
    📜Parchment paper

  11. Step 11/15

    Fry the doughnuts until golden underneath. Turn them over and fry the second side until evenly golden brown.

    Neutral frying oil
    🍲Deep pot
    🥄Slotted spoon

  12. Step 12/15

    Lift the fried doughnuts from the oil. Drain them on the wire rack lined with paper towels.

    🥄Slotted spoon
    🕸️Wire rack
    🧻Paper towels

  13. Step 13/15

    Cut and carefully remove all kitchen twine from the warm doughnuts. Make sure no twine remains trapped in the dough.

    ✂️Scissors

  14. Step 14/15

    Mix the 100 g granulated sugar for coating with the 2 g ground cinnamon. Roll or sprinkle the warm doughnuts in the cinnamon sugar.

    Granulated sugar for coating
    Ground cinnamon
    🥣Small bowl

  15. Step 15/15

    Fill the piping bag with the 200 g chocolate hazelnut spread. Pipe the spread into the center of each doughnut before serving.

    Chocolate hazelnut spread
    🎂Piping bag
    ◽Piping tip

Composition

Ingredients

Types

Dairy, Sweeteners, Flavorings, Seasonings, Eggs

Ingredients

Flour, Milk, Dry yeast, Sugar, Vanilla sugar, Salt, Eggs, Butter, Cinnamon, Chocolate, Oil, String

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

335 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 48g, Total sugars: 22g, Fat: 13g, Saturated fat: 4.5g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 2.1mg, Potassium: 130mg, Sodium: 85mg

Vitamins

Vitamin A: 110µg, Vitamin B12: 0.25µg, Vitamin D: 0.4µg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

Large mixing bowl, Measuring jug, Kitchen scale, Dough scraper, Rolling-free work surface, Kitchen twine, Scissors, Parchment paper, Clean kitchen towel, Deep pot, Slotted spoon, Wire rack, Paper towels, Small bowl, Piping bag, Piping tip

Appliances

Stand mixer, Stovetop

Type

Type

Type Of Dish

Dessert, Snack, Sweet pastry

Occasions

Autumn, Halloween, Breakfast, Brunch, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Tender, Crisp exterior, Creamy filling

Flavors

Sweet, Chocolatey, Vanilla, Cinnamon, Buttery

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1 day (Store in an airtight container,Keep in a cool, dry place,Best consumed on the day of frying), fridge : 3 days (Store in an airtight container,Reheat briefly before serving,Texture may become less soft), freezer : 30 days (Freeze unfilled doughnuts in an airtight freezer container,Thaw at room temperature,Warm before coating and filling)