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 20x60 cm (8x24 inch) rectangle.
• Cut into 16 triangles, each about 8x25 cm (3x10 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!