1. 1. Activate the yeast: In a large bowl, combine warm milk, 1 tablespoon sugar, and yeast. Stir gently and let sit 5-10 minutes until foamy.

2. 2. Mix wet ingredients: Add remaining 1/4 cup sugar, egg, and melted butter to yeast mixture. Whisk until combined.

3. 3. Combine dry ingredients: In a separate bowl, whisk flour and salt.

4. 4. Form the dough: Gradually add dry ingredients to wet, mixing until a shaggy dough forms. Knead with dough hook or by hand for 5-10 minutes until smooth and elastic.

5. 5. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.

6. 6. Prepare Nutella disks: Line a baking sheet with parchment. Drop 1/2-3/4 teaspoon dollops of Nutella onto sheet. Freeze for at least 30 minutes until firm.

7. 7. Punch down and roll dough: Gently deflate dough. On a floured surface, roll to 1/4-inch thickness.

8. 8. Cut dough circles: Use a 2.5-3 inch round cutter to cut out circles. Reroll scraps once.

9. 9. Stuff the beignets: Place a frozen Nutella dollop in center of one circle. Top with another circle. Press edges firmly to seal, using a fork to crimp if desired. Repeat with remaining dough and Nutella.

10. 10. Second rise: Arrange stuffed circles on a floured baking sheet, cover loosely, and let rise 20-30 minutes.

11. 11. Heat oil: In a large pot, heat oil to 350-360°F (175-180°C) using a thermometer.

12. 12. Fry: Carefully drop 3-4 beignets into hot oil. Fry 1-2 minutes per side until golden brown and puffed.

13. 13. Drain and dust: Remove with slotted spoon to paper towel-lined rack. While still warm, generously dust with powdered sugar.

14. 14. Serve immediately.