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Fried Croissant Beignets

Fried Croissant Beignets

Fried Croissant Beignets are an irresistible fusion of flaky croissant pastry and the indulgence of a beignet, perfect for any occasion. These delightful treats are filled with rich chocolate spread, creating a sweet surprise in every bite. Whether enjoyed at brunch, as a dessert, or simply as a snack, these beignets are sure to impress with their unique shape and delectable flavor. Easy to make, they provide an impressive presentation that will leave everyone asking for seconds. Dust them with cinnamon sugar for an extra touch of sweetness and serve warm for the ultimate treat experience.

  • Total Time: 55 minutes
  • Yield: 16 servings 1x

Ingredients

Scale
  • 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 (120g or 4.2 oz)
  • 1 egg yolk (20g or 0.7 oz)
  • 1 tbsp vanilla extract (alcohol-free) (optional)
  • 5 g (3/4 tsp) salt
  • 70 g (1/3 cup) unsalted butter
  • 750 ml (3 1/2 cups) vegetable oil, for frying
  • 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)

Instructions

  1. Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir well and set aside for 10 minutes until it becomes frothy.
  2. Add flour, eggs, egg yolk, vanilla extract (if using), salt, and the yeast mixture to a stand mixer fitted with a dough hook. Start kneading on low speed and then increase to medium speed. Knead for about 6 – 8 minutes until elastic and smooth. Add butter and continue kneading for another 3 – 4 minutes until fully incorporated.
  3. Cover the dough with cling film and let it rise at room temperature for approximately 1 hour until visibly increased. Transfer to the fridge for about 30 minutes to make shaping easier.
  4. Lightly dust a large baking sheet with flour. Roll the dough into a rectangle measuring about 20 cm x 60 cm (8 x 24 inches). Cut into approximately sixteen triangles measuring around 8 cm x 25 cm (3 inches x 10 inches). Roll each triangle starting from the thickest side towards the tip to form croissants. Place on the prepared baking sheet covered with a kitchen towel that has been lightly sprinkled with water. Allow to rise at room temperature for about 1 – 1½ hours until they triple in size.
  5. Heat vegetable oil in a large pan over medium heat until it reaches between 170 -180°C / 340 -355°F. Carefully pick up one beignet using a spatula dusted with flour. Drop it gently into the oil along with a few more beignets but do not overcrowd. Cover with a lid and fry for about three minutes before removing the lid. Flip them over and fry uncovered for another three minutes until golden brown. Transfer cooked beignets onto paper towels on a wire rack.
  6. In a deep plate, mix together both sugars and cinnamon powder for dusting. Coat each fried croissant beignet in this mixture while still warm. For an extra treat, fill them with chocolate spread by making an incision at the bottom using a small kitchen knife or scissors and filling them using a pastry bag if desired.
  • Author: Dahlia
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: French

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 8g
  • Sodium: 70mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: Use room temperature ingredients for better dough consistency. Experiment with different fillings such as fruit jams or cream cheese. Ensure oil temperature is monitored closely to achieve perfect frying results.