Description
Indulge in the ultimate fusion of flaky croissants and fluffy beignets with these Fried Croissant Beignets. Golden, buttery layers deep-fried to perfection, dusted in cinnamon sugar, and optionally filled with luscious chocolate spread. A dreamy treat ideal for breakfast, brunch, or dessert!
Ingredients
For the Dough:
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60 ml (1/4 cup) milk
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120 ml (1/2 cup) water
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21 g (2 tbsp + 1 tsp) active dry yeast
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50 g (1/4 cup) sugar
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550 g (4 1/2 cups) Manitoba or bread flour
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2 eggs (120 g / 4.2 oz)
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1 egg yolk (20 g / 0.7 oz)
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1 tbsp rum (optional)
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5 g (3/4 tsp) salt
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70 g (1/3 cup) unsalted butter
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750 ml (3 1/2 cups) vegetable oil (for frying)
For Dusting and Filling:
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80 g (1/3 cup) sugar
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40 g (1/3 cup) powdered sugar
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1 tsp cinnamon powder
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350 g (12 oz) chocolate spread (e.g. Lino Lada)
Instructions
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Make the Yeast Mixture: Combine lukewarm milk, water, yeast, and sugar. Stir and rest for 10 minutes.
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Make the Dough: In a stand mixer, combine flour, eggs, egg yolk, rum (if using), salt, and yeast mixture. Knead until smooth (6–8 min), then add butter and knead another 3–4 minutes.
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First Proof: Cover and let rise at room temp for 1 hour. Refrigerate for 30 minutes.
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Shape and Second Proof: Roll dough into a 20×60 cm rectangle. Cut into 16 triangles. Roll into croissants, place on floured sheet, cover with damp towel, and proof until tripled in size (1–1.5 hours).
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Fry: Heat oil to 170–180°C (340–355°F). Fry croissants seam-side up, covered, for 3 minutes. Flip and fry uncovered for 3 minutes. Drain on paper towels.
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Coat and Serve: Mix sugars and cinnamon. Roll warm beignets in sugar mix. Optional: fill with chocolate spread using a piping bag.
Notes
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Use Manitoba or strong bread flour for best structure.
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The rum adds depth to the dough but is optional.
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Dough should be soft and elastic before butter is added.
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Let beignets jiggle before frying—this ensures perfect fluffiness.
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Fill once beignets have cooled slightly.