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
Scale
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.
