Imagine a buttery croissant and a fluffy beignet had a lovechild — meet the Fried Croissant Beignet. These golden pillows are tender inside, crispy outside, and indulgently filled with chocolate spread. Rolled in cinnamon sugar for that final sweet sparkle, they’re a luxurious treat you’ll crave long after Shrove Tuesday is over.
Inspired by Slovenian carnival traditions and French viennoiserie, this recipe combines pastry finesse with old-school frying magic. Yes, it takes time — but the result is absolutely worth it.
Why You’ll Love These Croissant Beignets
- Soft, airy dough with rich layers
- Deep-fried to golden perfection
- Coated in cinnamon sugar
- Optionally filled with chocolate or jam
- Ideal for festive mornings or weekend brunches
Ingredients (Makes 16 Croissant Beignets)
For the Dough:
- 60 ml (¼ cup) milk
- 120 ml (½ cup) water
- 21 g (2 tbsp + 1 tsp) active dry yeast
- 50 g (¼ cup) sugar
- 550 g (4½ cups) Manitoba or bread flour
- 2 eggs (120 g / 4.2 oz)
- 1 egg yolk (20 g / 0.7 oz)
- 1 tbsp rum (optional, for flavor)
- 5 g (¾ tsp) salt
- 70 g (⅓ cup) unsalted butter
For Frying:
- 750 ml (3½ cups) vegetable oil
For Dusting:
- 80 g (⅓ cup) sugar
- 40 g (⅓ cup) powdered sugar
- 1 tsp cinnamon
Optional Filling:
- 350 g (12 oz) chocolate spread (like Lino Lada or Nutella)
Tools Needed
- Stand mixer with dough hook (or hand mixer with dough hooks)
- Rolling pin
- Mixing bowls
- Kitchen towel
- Large baking sheet
- Deep frying pan with lid
- Thermometer
- Piping bag (for filling)
- Paper towels
How to Make Fried Croissant Beignets
Step 1: Activate the Yeast
Combine lukewarm milk, water, yeast, and sugar in a bowl.
Stir and let sit for 10 minutes, until bubbly.
Tip: Liquids should be 30–35°C (85–95°F) for ideal yeast activation.
Step 2: Make the Dough
In a mixer bowl, combine:
- Flour
- Eggs + egg yolk
- Rum (optional)
- Salt
- Activated yeast mixture
Mix on low, then medium speed, for 6–8 minutes until dough is smooth and elastic.
Add butter, and knead for another 3–4 minutes, until fully incorporated.
Step 3: First Proof
Cover dough with clingfilm and let rise at room temperature for 1 hour.
Chill in the fridge for 30 minutes to firm up for shaping.
Step 4: Shape the Croissants
On a floured surface, roll dough into a 20×60 cm (8×24 inch) rectangle.
Cut into 16 triangles, each about 8×25 cm (3×10 inch).
Roll each triangle into a croissant starting from the wide end.
Place on a floured baking sheet.
Step 5: Second Proof
Cover with a damp kitchen towel and let rise for 1 to 1½ hours, until tripled in size and jiggly.
Step 6: Fry the Beignets
Heat oil in a large pan to 170–180°C (340–355°F).
Using a floured spatula, lift croissants (seam side up) into the oil.
Cover and fry for 3 minutes, then uncover, flip, and fry another 3 minutes.
Drain on paper towels.
Step 7: Sugar Coat
Mix sugar, powdered sugar, and cinnamon in a deep plate.
Roll warm beignets in the sugar mixture to coat.
Step 8: Optional Chocolate Filling
Make a small incision on the bottom of each beignet.
Use a piping bag to fill with chocolate spread.
Serve immediately — warm and gooey!
Tips for Success
- Proof fully – Croissants should triple in size before frying
- Don’t overcrowd the oil – Fry in small batches
- Dust while warm – So the sugar mixture sticks perfectly
- Filling is optional but amazing – Chocolate or jam work beautifully
- Use a thermometer – Oil temperature matters for perfect texture
Final Thoughts
Fried Croissant Beignets are the ultimate treat when you want to go all out. They’re flaky, fluffy, sweet, and decadent — and every bite is pure bliss. Whether you’re prepping for a special brunch, holiday, or just celebrating life, these beauties are worth every minute.
Make them once and you’ll be dreaming of your next batch.
Share Your Bakes
Tried this recipe?
📸 Show off your croissant beignets — sugar-dusted or chocolate-filled — I’d love to see your twist!
Fried Croissant Beignets
Ingredients
For the Dough:
- 60 ml ¼ cup milk
- 120 ml ½ cup water
- 21 g 2 tbsp + 1 tsp active dry yeast
- 50 g ¼ cup sugar
- 550 g 4½ cups Manitoba or bread flour
- 2 eggs 120 g / 4.2 oz
- 1 egg yolk 20 g / 0.7 oz
- 1 tbsp rum optional, for flavor
- 5 g ¾ tsp salt
- 70 g ⅓ cup unsalted butter
For Frying:
- 750 ml 3½ cups vegetable oil
For Dusting:
- 80 g ⅓ cup sugar
- 40 g ⅓ cup powdered sugar
- 1 tsp cinnamon
Optional Filling:
- 350 g 12 oz chocolate spread (like Lino Lada or Nutella)
Instructions
Step 1: Activate the Yeast
- Combine lukewarm milk, water, yeast, and sugar in a bowl.
- Stir and let sit for 10 minutes, until bubbly.
Tip: Liquids should be 30–35°C (85–95°F) for ideal yeast activation.
Step 2: Make the Dough
In a mixer bowl, combine:
- Flour
- Eggs + egg yolk
- Rum (optional)
- Salt
- Activated yeast mixture
- Mix on low, then medium speed, for 6–8 minutes until dough is smooth and elastic.
- Add butter, and knead for another 3–4 minutes, until fully incorporated.
Step 3: First Proof
- Cover dough with clingfilm and let rise at room temperature for 1 hour.
- Chill in the fridge for 30 minutes to firm up for shaping.
Step 4: Shape the Croissants
- On a floured surface, roll dough into a 20×60 cm (8×24 inch) rectangle.
- Cut into 16 triangles, each about 8×25 cm (3×10 inch).
- Roll each triangle into a croissant starting from the wide end.
- Place on a floured baking sheet.
Step 5: Second Proof
- Cover with a damp kitchen towel and let rise for 1 to 1½ hours, until tripled in size and jiggly.
Step 6: Fry the Beignets
- Heat oil in a large pan to 170–180°C (340–355°F).
- Using a floured spatula, lift croissants (seam side up) into the oil.
- Cover and fry for 3 minutes, then uncover, flip, and fry another 3 minutes.
- Drain on paper towels.
Step 7: Sugar Coat
- Mix sugar, powdered sugar, and cinnamon in a deep plate.
- Roll warm beignets in the sugar mixture to coat.
Step 8: Optional Chocolate Filling
- Make a small incision on the bottom of each beignet.
- Use a piping bag to fill with chocolate spread.
- Serve immediately — warm and gooey!
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