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Espresso Hazelnut Beignets

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By Pillsbury Kitchens
Updated Oct 3, 2018
Bake-Off® Contest 46, 2013
Karyn Hentz
Arlington, Virginia
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Enjoy bakery shop beignets from buttermilk biscuits in just minutes!

Espresso Hazelnut Beignets

  • Prep Time 25 min
  • Total 25 min
  • Ingredients 5
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    In 3-quart heavy saucepan, heat oil to 370°F. In shallow bowl or plate, mix sugar and espresso powder. Set aside.
  • Step 
    2
    Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Spoon 1 tablespoon of the mocha cappuccino hazelnut spread on each biscuit. Fold dough over filling; press edges to seal.
  • Step 
    3
    Gently place 3 biscuits in hot oil. Cook 1 1/2 minutes or until deep golden brown. Using tongs, gently turn over. Cook 1 1/2 minutes or until deep golden brown. Remove to paper towels to drain. Roll in sugar mixture. Repeat with remaining biscuits, cooking 2 or 3 at a time. Serve warm.

Nutrition

420 Calories
25g Total Fat
4g Protein
44g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
480mg
20%
Potassium
0mg
0%
Total Carbohydrate
44g
15%
Dietary Fiber
1g
4%
Sugars
21g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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