Fried Croissant Beignets
We love Mardi Gras recipes. Doughnuts are my all-time favorite dessert, and now we're adding these Fried Croissant Beignets to the list. The kids adored these and continually asked when we would make them again.
- gorgeous golden brown exterior and fluffy and light interior
- fill them with your favorite filling; we adore the chocolate spread
- they are best the same or the next day
- kids and adults love them
- a different and unique recipe for the Carnival season
- the perfect recipe for those who like a challenge
Tips and tricks to make Fried Croissant Beignet
Sure, this recipe takes some time and skills, but we are confident you can make it, especially with these tips.
- Always use a stand mixer (or a hand mixer) fitted with a dough hook. If you want to achieve the same elasticity and the same dough texture by hand, you need to knead it for at least 15 minutes with additional proofing in between.
- The proofing room temperature should be between 20 - 25°C / 68 - 77°F. This is the perfect temperature for consistent proofing.
- When the beignets are proofing for the second time, their volume should triple in size. It's essential to leave the beignets proof long enough for the best result.
- The oil temperature should be 170 - 180°C / 340 - 355 °F. Use a thermometer to make sure. If you don't have one at home, you can do a quick frying test with a wooden spoon. Place the end of a wooden spoon into the oil. If the oil starts to bubble around the spoon after three seconds, then the oil is ready for frying.
- Fry the beignets gradually. Don't overcrowd the pan, but don't fry only one or two at once. For the best result, fry around 4 beignets at once, depending on the size of the pan.
Storing
It's best to serve these Fried Croissant Beignets the same day, but they will also be delicious the next day. Store them in an airtight container at room temperature.
How to make Fried Croissant Beignet at home (video)
Check this quick video to master making Fried Croissant Beignets at home.
Next, try these delicious fried desserts
- Doughnuts with Jam
- Doughnuts with Rich Vanilla Cream
- Angel Wings Pastry
- Yogurt Sweet Fritters
- Sweet Lemon Ricotta Fritters
- Fried Apple Pies
- Beignets with Cinnamon Sugar
METHOD
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MAKE THE YEAST MIXTURE
Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir and set aside for 10 minutes.
TipThe water and milk temperature should be around 30 - 35°C or 85 - 95°F. -
DOUGH
Add flour, eggs, egg yolk, rum (optional), salt, and the yeast mixture to a bowl of a stand mixer fitted with a dough hook. Feel free to use a hand-held electric mixer fitted with two dough hooks. Start kneading on low, set the stand mixer to medium speed, and knead for about 6 - 8 minutes or until the dough is elastic, smooth, and easily separates from the bowl. Add the butter and knead for another 3 - 4 minutes for the butter to incorporate into the dough and separate from the bowl easily.
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first proofing
Cover the bowl with the dough with clingfilm and leave to rise at room temperature (20 - 25°C / 68 - 77°F) until visibly increased, for about 1 hour, then transfer the dough to the fridge for 30 minutes for easier shaping.
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shaping and second proofing
Lightly dust a large baking sheet with flour. Roll the dough into a 20 cm x 60 cm (8 x 24 inch) rectangle. Cut into approx. Sixteen triangles, each measuring approx. 8 cm x 25 cm (3 inch x 10 inch). Roll each triangle into a croissant, starting at the thickest part of the dough. Place the croissants onto the prepared baking sheet. Cover them with a kitchen towel. Lightly sprinkle the towel with water. Leave them to rise at room temperature for about 1 - 1 1/2 hours or until they triple in size.
TipThe croissants must jiggle when you shake the baking sheet lightly after proofing. Then, they are ready for frying. -
frying
Place a large pan (with a lid) over medium heat. Add the oil and wait until the oil reaches 170 - 180°C / 340 - 355 °F. Lightly dust your spatula with flour and carefully pick one beignet. Turn it around in your hands so the seam looks up, and gently drop it into the oil. Add about 3 - 4 more doughnuts, depending on the pan size. The croissant beignets should have space to move, but not too much. Shake the pan slightly to distribute the croissant beignets. Cover with a lid and fry for 3 minutes, then remove the lid, turn the beignets, and fry for another 3 minutes (uncovered). Transfer the beignets onto a paper towel-lined wire rack. Repeat the process until you fry all the beignets.
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sprinkle and serve
Make the dusting. On a deep plate, stir to combine both sugars and cinnamon powder. Coat the fried croissant beignets in the mixture. Feel free to serve them without a filling, but we adore filling them with chocolate spread. To fill them, use a small kitchen knife or scissors and make a small incision in the bottom of each croissant, then fill them using a pastry bag.
