Fried Croissant Beignets

Fried Croissant Beignets are a luxurious twist on two beloved pastries—combining the flakiness of croissants with the indulgent crispness of beignets. Deep-fried until golden and coated in cinnamon sugar, these airy delights can be served plain or filled with a rich chocolate spread for an extra treat.

Why You’ll Love This Recipe

These beignets bring together buttery croissant layers and the golden crunch of classic doughnuts, all without the need for lamination or complicated pastry techniques. They’re soft, airy, and slightly chewy on the inside, with a crisp exterior and a flavorful cinnamon-sugar dusting. Perfect for a weekend baking project or a special occasion breakfast, they’re guaranteed to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

• Milk
• Water
• Active dry yeast
• Granulated sugar
• Manitoba flour (or bread flour)
• Eggs
• Egg yolk
• Rum (optional)
• Salt
• Unsalted butter

For Frying:

• Vegetable oil

For Dusting and Filling:

• Granulated sugar
• Powdered sugar
• Ground cinnamon
• Chocolate spread (such as Lino Lada or Nutella)

directions

1. Make the yeast mixture:
   Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir and let sit for 10 minutes until frothy. The liquid should be around 30–35°C (85–95°F).
2. Prepare the dough:
   In the bowl of a stand mixer fitted with a dough hook, combine flour, eggs, egg yolk, optional rum, salt, and the yeast mixture. Knead on low, then increase to medium speed and knead for 6–8 minutes, or until the dough is smooth and elastic.
3. Incorporate the butter:
   Add softened butter and continue kneading for another 3–4 minutes until fully incorporated and the dough pulls away from the bowl.
4. First proofing:
   Cover the dough with clingfilm and let it rise at room temperature for 1 hour, or until visibly increased in volume. Then refrigerate for 30 minutes for easier shaping.
5. Shape the croissants:
   Roll the chilled dough on a floured surface into a 20 x 60 cm (8 x 24 inch) rectangle. Cut into 16 triangles, each approximately 8 x 25 cm (3 x 10 inches). Roll each triangle from the wide end to form croissants.
6. Second proofing:
   Place the croissants on a floured baking sheet. Cover with a slightly damp kitchen towel and let them rise at room temperature for 1 to 1 1/2 hours, or until tripled in size. They should jiggle when the tray is shaken lightly.
7. Fry the beignets:
   In a large pan, heat the oil to 170–180°C (340–355°F). Carefully place a few croissants seam-side up into the hot oil. Cover with a lid and fry for 3 minutes. Remove the lid, flip the beignets, and fry for another 3 minutes uncovered. Transfer to a paper towel-lined rack. Repeat until all are fried.
8. Dust and serve:
   Mix granulated sugar, powdered sugar, and cinnamon in a shallow dish. Roll each beignet in the mixture while still warm.
   For filling: Use a knife or scissors to make a small incision in the base of each beignet. Pipe in chocolate spread using a pastry bag.

Servings and timing

Servings: 16 beignets
Prep Time: 45 minutes
Rise Time: 2.5 hours
Cook Time: 20 minutes
Total Time: Approximately 3 hours 35 minutes

Variations

• Jam-Filled: Swap chocolate for raspberry or apricot jam for a fruity option.
• Lemon Glazed: Drizzle with a light lemon glaze instead of sugar coating.
• Almond Cream: Fill with frangipane or almond cream for a nutty variation.
• Vanilla Bean Sugar: Infuse the sugar coating with scraped vanilla bean for a fragrant twist.
• Plain Croissant Beignets: Skip the filling entirely for a simpler, elegant finish.

storage/reheating

Fried croissant beignets are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 1 day. Reheat briefly in a 160°C (320°F) oven for 5–7 minutes to revive crispness. Avoid microwaving, as it can make them soggy. Filled beignets should be refrigerated and consumed within 2 days.

FAQs

What is Manitoba flour, and can I use another type?

Manitoba flour is a high-protein bread flour. You can substitute with any strong bread flour for similar results.

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it covered in the fridge after the first rise.

Do I have to use rum?

No, the rum is optional and used for flavor enhancement. You can omit it without altering the dough structure.

Why refrigerate the dough after the first proof?

Chilling firms the dough, making it easier to shape and less sticky to work with.

How do I prevent the beignets from absorbing too much oil?

Ensure the oil is at the correct temperature (170–180°C) before frying. Frying at too low a temperature will cause them to absorb excess oil.

Can I use a different filling?

Yes, custard, pastry cream, or fruit preserves work well as alternatives to chocolate spread.

How do I know when the beignets are done?

They should be golden brown on both sides and puffed up, indicating a light and cooked interior.

Can I bake instead of fry?

This recipe is specifically for frying. Baking will not produce the same airy texture or crisp finish.

What kind of chocolate spread works best?

Use a smooth, thick chocolate spread such as Nutella or Lino Lada for easy piping and rich flavor.

How do I keep the sugar coating from falling off?

Roll the beignets in the sugar mixture while they’re still warm so it adheres properly.

Conclusion

Fried Croissant Beignets offer a stunning blend of texture and flavor—a flaky interior encased in a crisp, golden shell, finished with a sweet cinnamon sugar dusting. Whether filled or plain, these indulgent pastries bring a touch of elegance to any table and are a delightful treat for breakfast, brunch, or dessert.

Print