Fried Croissant Beignets (Print Version)
# Ingredients:
→ Ingredients for the Pastry
01 -
120 ml (1/2 cup) water
02 -
60 ml (1/4 cup) milk
03 -
21 g (2 tbsp 1 tsp) active dry yeast
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50 g (1/4 cup) sugar
05 -
2 eggs (120g or 4.2 oz)
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550 g (4 1/2 cups) Manitoba or bread flour
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1 tbsp rum (optional)
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1 egg yolk (20g or 0.7 oz)
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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 Coating and Filling
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40 g (1/3 cup) powdered sugar
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80 g (1/3 cup) sugar
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1 tsp cinnamon powder
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350 g (12 oz) chocolate spread like Lino Lada
# Instructions:
01 -
Mix together the warm water and milk in a bowl—make sure they’re just warm enough (30-35°C/85-95°F). Stir in your sugar and yeast until it all blends. Leave it alone for about 10 minutes. When it gets bubbly and foamy, your yeast is all set!
02 -
Use your stand mixer (hook attachment, please) and toss in the flour, eggs, egg yolk, rum (optional), salt, and that foamy yeast mixture. Start at a low speed and gradually move to medium. Knead until it’s all tight and stretchy, about 6 to 8 minutes. Toss in the butter and keep mixing for 3 to 4 more minutes until it’s smooth and shiny.
03 -
Cover the dough with plastic wrap and set it somewhere warm (20–25°C/68–77°F) for an hour or until it puffs up nicely. Then chill the dough in the fridge for 30 minutes so it’s easier to handle. Don’t skip this cool-down step!
04 -
Flour up a big baking tray lightly. Roll out your dough into a big rectangle—about 20 cm × 60 cm (8" × 24"). Cut it into 16 triangles (think 8 cm × 25 cm or so per piece). Roll ‘em up from the wide side to shape your croissant look. Lay them on the tray and make sure to space them out.
05 -
Cover the croissants with a damp dish towel, so they don’t dry. Leave them alone for 1 to 1.5 hours at room temperature, until they nearly triple in size. They should wobble slightly when the tray is given a little shake. That’s the sign they’re proofed!
06 -
Fill a deep pan with vegetable oil and set the heat to medium. You’ll want the temperature around 170-180°C (340-355°F). Use a flour-dusted spatula to grab each croissant (seam up!) and carefully drop it in the oil. Fry 3-4 pieces max (don’t overcrowd) for about 3 minutes with the lid on. Flip them over, fry for another 3 minutes uncovered, then transfer to paper towels to soak up extra oil.
07 -
Mix powdered sugar, granulated sugar, and cinnamon on a plate. While they’re still warm, roll each croissant in your sugar mix. For a fun surprise, poke a small hole into their base and fill with chocolate spread using a piping bag. The combo is pure bliss—crispy outside, creamy inside!
# Notes:
01 -
These flaky, sugary pastries bring together everything you love about croissants and doughnuts in one indulgent bite.
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They're a Slovenian twist on a classic treat, perfect for Carnival season or any time you're craving something special.
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Prep ahead by refrigerating the dough during the first rest and make your morning easier!