If you’re craving a decadent treat that brings together the flaky, buttery goodness of croissants with the playful fluffiness of beignets, then you’re in the right place! This Fried Croissant Beignets with Chocolate Spread and Cinnamon Sugar Dust Recipe is my go-to for when I want something special yet utterly comforting. Imagine warm, golden croissant dough fried to perfection, generously dusted with cinnamon sugar, and oozing with rich, velvety chocolate spread inside—pure bliss in every bite. It’s a magical twist on two beloved pastries that’s surprisingly simple to make but sure to impress everyone lucky enough to taste it.
Ingredients You’ll Need
This recipe relies on simple, essential ingredients that come together beautifully to give you the perfect texture, flavor, and color. Each component plays a key role in transforming basic pantry staples into something extraordinary and indulgent.
- Milk (60 ml / 1/4 cup): Provides moisture and helps activate the yeast for that dreamy dough rise.
- Water (120 ml / 1/2 cup): Balances the milk for the right dough consistency.
- Active dry yeast (21 g / 2 tbsp 1 tsp): The magic agent for a light, airy croissant texture.
- Sugar (50 g / 1/4 cup): Sweetens and feeds the yeast for perfect fermentation.
- Manitoba or bread flour (550 g / 4 1/2 cups): Gives strength to the dough for those flaky layers.
- Eggs (2 whole + 1 yolk): Enrich and bind the dough while adding beautiful color.
- Rum (1 tbsp, optional): Adds a subtle warmth and depth of flavor if you fancy.
- Salt (5 g / 3/4 tsp): Balances sweetness and strengthens the dough.
- Unsalted butter (70 g / 1/3 cup): The secret to buttery layers and tender crumb.
- Vegetable oil (750 ml / 3 1/2 cups): For frying, ensuring golden, crisp exteriors.
- Sugar (80 g / 1/3 cup) & Powdered sugar (40 g / 1/3 cup): Combined for the irresistible cinnamon sugar dusting.
- Cinnamon powder (1 tsp): Adds warm spice that elevates the sweet coating.
- Chocolate spread (350 g / 12 oz): Lush filling that melts inside each fried beignet.
How to Make Fried Croissant Beignets with Chocolate Spread and Cinnamon Sugar Dust Recipe
Step 1: Activate the Yeast
Start by combining the lukewarm milk, water, active dry yeast, and sugar in a bowl. Stir gently and set aside for 10 minutes until you see frothy bubbles—this means the yeast is happily waking up and ready to do its work in your dough.
Step 2: Knead the Dough
Into your mixer bowl, add the flour, eggs, egg yolk, optional rum, salt, and the activated yeast mixture. Using a dough hook, knead on low speed initially, then medium for 6 to 8 minutes until the dough feels elastic and smooth. Now add the butter in chunks and continue kneading for another 3 to 4 minutes until the dough is silky and separates easily from the bowl. This part delivers that signature buttery flakiness we all adore.
Step 3: First Rise and Chill
Cover the dough bowl tightly with clingfilm and leave it to rise at room temperature for about 1 hour until it visibly grows. Then pop it into the fridge for 30 minutes. This chilling step makes the dough easier to handle and helps develop flavor.
Step 4: Shape the Croissants
Lightly flour a baking sheet. Roll your dough into a neat 20 cm by 60 cm rectangle, then carefully cut it into sixteen triangle shapes. Roll each triangle from the thick end to the point, forming your classic croissant shape. Place them spaced out on the baking sheet, cover loosely with a damp kitchen towel, and let them rise at room temperature until they triple in size—around 1 to 1 1/2 hours. Watching them puff up is like seeing doughy magic at work.
Step 5: Fry to Golden Perfection
Heat your vegetable oil in a large pan to 170 – 180°C (340 – 355°F). Using a floured spatula, gently lower the croissant beignets seam side up into the hot oil—about 3 to 4 at a time so they have room to float freely. Cover with a lid and fry for 3 minutes, then uncover and flip each one carefully, frying for another 3 minutes until beautifully golden and crisp all over. Let them drain on paper towels to soak up excess oil.
Step 6: Coat and Fill
Mix together the sugars and cinnamon powder on a deep plate. Roll your still-warm beignets in this fragrant dusting to coat evenly, giving them that iconic crunchy sweet finish. For the best experience, use a small knife to make a delicate slit at the bottom of each croissant, and pipe in generous amounts of the luscious chocolate spread. These filled treasures are heaven on a plate!
How to Serve Fried Croissant Beignets with Chocolate Spread and Cinnamon Sugar Dust Recipe
Garnishes
Enhance the already delightful beignets by dusting extra cinnamon sugar on top just before serving or adding a light drizzle of melted chocolate. Fresh berries or a sprinkle of chopped nuts can add a lovely burst of color and texture that makes your presentation shine.
Side Dishes
Pair these fried delights with fresh fruit salad or a simple dollop of whipped cream to balance out the richness. A cup of strong coffee or hot chocolate makes a perfect companion, turning your snack into a heartwarming experience.
Creative Ways to Present
Serve your Fried Croissant Beignets with Chocolate Spread and Cinnamon Sugar Dust Recipe piled high on a pretty platter dusted again with cinnamon sugar. For a playful touch, present them in little paper cones or alongside mini dipping bowls filled with extra chocolate or caramel sauces for that wow factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftover beignets (which is rare!), store them in an airtight container at room temperature for up to 1 day to retain their softness. Avoid refrigeration as it can dry them out quickly.
Freezing
You can freeze the raw shaped croissants before frying by placing them on a baking sheet lined with parchment paper, then transfer once firm to a zip-top bag for up to 1 month. When ready, thaw and fry as usual for freshly made goodness.
Reheating
To enjoy leftover fried beignets, reheat briefly in a preheated oven at 180°C (350°F) for about 5 minutes to bring back their fresh-from-the-pan crispness. Avoid microwaving as it can make them soggy.
FAQs
Can I use regular all-purpose flour instead of Manitoba flour?
Yes, you can, but Manitoba or bread flour offers higher protein content that helps develop gluten for that signature chew and flakiness in your croissant beignets. If all-purpose is your only option, your texture may be slightly less airy but still delicious.
Is the rum necessary in the dough?
Nope! The rum is optional and mainly adds a subtle depth of flavor. Feel free to skip it if you prefer or if you’re serving kids.
What’s the best oil for frying these beignets?
Vegetable oil is ideal because of its neutral flavor and high smoke point, ensuring your fried croissants come out crisp and golden without imparting unwanted tastes.
Can I fill the beignets with other fillings besides chocolate spread?
Absolutely! You can experiment with fruit jams, pastry cream, Nutella, or even savory fillings if you want to get creative with this recipe.
How long does the entire Fried Croissant Beignets with Chocolate Spread and Cinnamon Sugar Dust Recipe take?
Including resting and rising times, plan on about 3 hours. Most of that is hands-off time, so it’s perfect for a relaxed afternoon baking session.
Final Thoughts
Diving into this Fried Croissant Beignets with Chocolate Spread and Cinnamon Sugar Dust Recipe means treating yourself to a spectacular blend of flakiness, sweetness, and melty chocolate that simply can’t be beaten. It’s a recipe that feels fancy yet is honestly pretty straightforward and so rewarding. Trust me, once you make these, they’ll become a beloved favorite for breakfast, brunch, or cherished weekend indulgences. So roll up those sleeves and get ready to impress yourself (and friends!) with these dreamy treats.
Print
Fried Croissant Beignets with Chocolate Spread and Cinnamon Sugar Dust Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 16 croissant beignets
- Category: Dessert
- Method: Frying
- Cuisine: French-inspired
Description
These Fried Croissant Beignets are a delightful twist on traditional beignets, made by frying rolled croissant dough until golden and crispy. Lightly dusted with a cinnamon-sugar blend and optionally filled with rich chocolate spread, they offer a perfect balance of flaky layers and sweet indulgence. The dough is enriched with eggs and butter, double-proofed for airy softness before frying in hot oil. Ideal for a decadent breakfast treat or an irresistible dessert.
Ingredients
Dough Ingredients
- 60 ml (1/4 cup) milk
- 120 ml (1/2 cup) water
- 21 g (2 tbsp 1 tsp) active dry yeast
- 50 g (1/4 cup) sugar
- 550 g (4 1/2 cups) Manitoba flour (or bread flour)
- 2 eggs (120 g or 4.2 oz)
- 1 egg yolk (20 g or 0.7 oz)
- 1 tbsp rum (optional)
- 5 g (3/4 tsp) salt
- 70 g (1/3 cup) unsalted butter
For Frying
- 750 ml (3 1/2 cups) vegetable oil, for frying
Coating & Filling
- 80 g (1/3 cup) sugar
- 40 g (1/3 cup) powdered sugar
- 1 tsp cinnamon powder
- 350 g (12 oz) Chocolate Spread (Lino Lada) – optional filling
Instructions
- Activate Yeast: Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir gently and let it sit for 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, add flour, eggs, egg yolk, rum (if using), salt, and the yeast mixture. Start kneading on low speed, then increase to medium and knead for 6-8 minutes until the dough is smooth, elastic, and pulls away easily from the bowl. Add butter and continue kneading for another 3-4 minutes until fully incorporated and dough separates cleanly from the bowl.
- First Rise: Cover the dough bowl tightly with cling film and let it rise at room temperature (20-25°C / 68-77°F) for about 1 hour until the dough visibly increases in size. Then refrigerate the dough for 30 minutes to firm it up for easier shaping.
- Shape Croissants: Lightly flour a large baking sheet. Roll the chilled dough into a 20 cm by 60 cm (8 x 24 inch) rectangle. Cut into sixteen triangles approximately 8 cm by 25 cm (3 inch x 10 inch). Roll each triangle starting from the thickest edge into a croissant shape. Place shaped croissants on the baking sheet, cover with a kitchen towel sprinkled lightly with water, and allow them to rise at room temperature for 1 to 1.5 hours until they triple in size.
- Heat Oil & Fry: In a large pan with a lid, heat the vegetable oil over medium heat to 170-180°C (340-355°F). Lightly flour a spatula and gently transfer 3-4 croissant beignets at a time into the hot oil seam side up, making sure they have space to move but aren’t overcrowded. Slightly shake the pan to distribute them evenly. Cover with the lid and fry for 3 minutes. Remove the lid, flip each beignet, and fry uncovered for an additional 3 minutes until golden brown. Transfer fried beignets to a wire rack lined with paper towels to drain excess oil. Repeat until all are fried.
- Coat & Fill: Mix granulated sugar, powdered sugar, and cinnamon powder in a deep plate. Roll each warm croissant beignet in this sugar mixture until coated. For filling, make a small incision at the bottom of each beignet using a knife or scissors, then inject chocolate spread using a pastry bag. Serve warm for best flavor.
Notes
- Manitoba flour is recommended for its high gluten content which creates a strong dough structure suitable for croissants; bread flour can be substituted.
- Allowing the dough to rest in the fridge before shaping helps firm it up, making rolling and cutting easier.
- The frying oil temperature should be carefully monitored to avoid soggy or burnt beignets; use a thermometer for accuracy.
- If you prefer, omit the rum for a non-alcoholic version without compromising taste.
- Chocolate filling is optional; these beignets are delicious simply dusted with cinnamon sugar.
- Store leftover beignets in an airtight container and reheat gently to restore crispness.
