Sweet Fried Croissant Beignets You’ll Crave Instantly

Name: Fried Croissant Beignets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 60 ml milk (lukewarm); 120 ml water (lukewarm); 21 g active dry yeast; 50 g sugar; 550 g bread flour (or Manitoba flour); 2 eggs; 1 egg yolk; 1 tbsp rum (optional); 5 g salt; 70 g unsalted butter; 750 ml vegetable oil (for frying); 80 g sugar; 40 g powdered sugar; 1 tsp cinnamon powder; 350 g chocolate spread (for filling)

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Fried Croissant Beignets that are golden, fluffy, and filled with chocolatey goodness—this dreamy treat combines deep fried croissants with a soft, brioche-style dough for the ultimate indulgence.

I still remember the first time I tried these—somewhere between a croissant and a donut, and honestly, I couldn’t stop at one. If you love anything buttery, fluffy, and slightly crispy, this Fried Croissant Beignets recipe is about to become your new obsession.

Why You’ll Love These Fried Croissant Beignets

These little beauties are like the love child of a croissant and a donut—crispy on the outside, soft and airy inside. Think deep fried croissants but with that rich, slightly sweet brioche croissant recipe vibe that just melts in your mouth.

They’re perfect for cozy weekends, special brunches, or when you just want to treat yourself (no judgment here). Plus, that cinnamon sugar coating with a gooey chocolate center? Yeah… dangerously good.

Fried Croissant Beignets

Fried Croissant Beignets are soft, fluffy, and golden treats that combine the rich texture of brioche-style dough with the crispiness of deep fried croissants. Coated in cinnamon sugar and filled with chocolate spread, they’re the perfect indulgent dessert or brunch treat.

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Prep Time 30

Cook Time 20

Resting Time 2 30

Total Time 50

Course Dessert

Cuisine French-inspired

Servings 16 beignets

Calories 320 kcal

Equipment

Stand mixer with dough hook
Mixing bowl
Rolling Pin
Baking sheet
Large frying pan with lid
Wire rack
Pastry bag

Ingredients

Dough

60 ml milk lukewarm
120 ml water lukewarm
21 g active dry yeast
50 g sugar
550 g bread flour or Manitoba flour
2 eggs
1 egg yolk
1 tbsp rum optional
5 g salt
70 g unsalted butter
750 ml vegetable oil for frying

Dusting and Filling

80 g sugar
40 g powdered sugar
1 tsp cinnamon powder
350 g chocolate spread for filling

Instructions

Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir gently and let sit for 10 minutes until foamy.
In a mixer bowl, add flour, eggs, egg yolk, rum, salt, and the yeast mixture. Knead on low to medium speed for 6–8 minutes until smooth and elastic.
Add butter and knead for another 3–4 minutes until fully incorporated and the dough pulls away from the bowl.
Cover the dough and let it rise at room temperature for about 1 hour until doubled in size, then chill for 30 minutes.
Roll the dough into a rectangle and cut into triangles. Roll each triangle into a croissant shape and place on a floured baking sheet.
Cover and let rise again for 1 to 1.5 hours until tripled in size and jiggly.
Heat oil to 170–180°C. Fry beignets in batches, covered for 3 minutes, then uncovered for another 3 minutes after flipping until golden brown.
Drain on paper towels, then coat in sugar, powdered sugar, and cinnamon mixture.
Fill with chocolate spread using a pastry bag or serve plain as desired.

Notes

Make sure the oil temperature stays consistent to avoid greasy beignets. You can fill them with jam, Nutella, or leave them plain. For best texture, serve warm and fresh.

Keyword Brioche Croissant Recipe, Deep Fried Croissants, Fried Croissant Beignets

Ingredients You’ll Need

Here’s everything you need to make these Fried Croissant Beignets from scratch:

Dough Ingredients

Ingredient	Amount
Milk	60 ml (1/4 cup)
Water	120 ml (1/2 cup)
Active dry yeast	21 g (2 tbsp + 1 tsp)
Sugar	50 g (1/4 cup)
Manitoba or bread flour	550 g (4 1/2 cups)
Eggs	2
Egg yolk	1
Rum (optional)	1 tbsp
Salt	5 g (3/4 tsp)
Unsalted butter	70 g (1/3 cup)
Vegetable oil (for frying)	750 ml (3 1/2 cups)

Dusting & Filling

Ingredient	Amount
Sugar	80 g (1/3 cup)
Powdered sugar	40 g (1/3 cup)
Cinnamon powder	1 tsp
Chocolate spread (Lino Lada)	350 g (12 oz)

Step-by-Step Instructions

Making the Yeast Mixture

Start by mixing the lukewarm milk, water, yeast, and sugar in a bowl. Give it a gentle stir and let it sit for about 10 minutes.

You’ll know it’s ready when it looks a little foamy on top—kind of like your yeast just woke up and is ready to work.

“Quick tip: If nothing happens after 10 minutes, your yeast might be tired… and by tired, I mean expired.”

Preparing the Dough

In a stand mixer bowl, combine the flour, eggs, egg yolk, rum (if using), salt, and your yeast mixture.

Start mixing on low, then increase to medium speed. Let it knead for about 6–8 minutes until the dough becomes smooth and elastic.

Now add the butter and knead for another 3–4 minutes. The dough should pull away cleanly from the bowl and feel soft but not sticky.

“Don’t rush this part—the better the dough, the fluffier your fried croissant will be.”

First Proofing

Cover the bowl with cling film and let the dough rise at room temperature for about an hour, or until it noticeably grows in size.

After that, pop it into the fridge for 30 minutes. This makes shaping way easier and less messy.

Shaping Your Croissant Beignets

Lightly flour a baking sheet and roll out your dough into a rectangle (about 20 cm x 60 cm).

Cut it into triangles—around 16 pieces. Then roll each one like a croissant, starting from the wider end.

Place them on your prepared tray, cover with a kitchen towel, and lightly sprinkle the towel with water.

Let them rise again for 1 to 1½ hours, or until they triple in size.

“Here’s the trick: Give the tray a little shake—if they jiggle, they’re ready!”

Frying to Golden Perfection

Heat your oil to around 170–180°C (340–355°F). Carefully place a few beignets into the oil, making sure not to overcrowd the pan.

Cover with a lid and fry for 3 minutes. Then uncover, flip them, and fry for another 3 minutes.

They should come out beautifully golden and slightly puffed.

Transfer them onto a paper towel-lined rack to drain excess oil.

“Honestly, at this point, your kitchen will smell like a bakery… good luck waiting.”

Coating and Filling

Mix sugar, powdered sugar, and cinnamon on a plate.

Roll your warm beignets in the mixture until fully coated.

To fill them, make a small hole at the bottom and pipe in that delicious chocolate spread.

Or… eat them plain. No rules here.

Expert Tips for Perfect Fried Croissant Beignets

Keep Your Dough Soft and Elastic

If your dough feels too sticky, resist the urge to dump in extra flour. A soft dough gives you that light, airy texture we love in a brioche croissant recipe.

Watch Your Oil Temperature

Too hot? They’ll brown too fast outside and stay raw inside. Too cold? They’ll soak up oil. Aim for steady heat.

Don’t Skip the Second Rise

This is what gives your deep fried croissants that signature fluffy interior. Patience really pays off here.

Fun Variations to Try

Nutella Lovers

Swap the chocolate spread for Nutella or even peanut butter for a richer twist.

Fruity Twist

Try filling them with jam or fruit compote—it adds a fresh contrast to the fried dough.

No Filling Version

Honestly, these fried croissant beignets are amazing even without filling. Just extra cinnamon sugar? Yes, please.

Troubleshooting Guide

Dough Didn’t Rise

Your yeast might be inactive, or the room could be too cold. Try placing the dough in a slightly warm spot.

Beignets Too Greasy

This usually means the oil wasn’t hot enough. Keep an eye on that temperature.

Uneven Cooking

Avoid overcrowding the pan. Give each fried croissant enough space to cook evenly.

Storage & Reheating

Method	Instructions
Room Temperature	Store in an airtight container for up to 1 day
Fridge	Keep for up to 3 days
Freezer	Freeze unfilled beignets for up to 2 months
Reheating	Warm in oven at 160°C for 5–8 minutes

No-Waste Tips

Leftover beignets? Slice them and turn them into a dessert sandwich with ice cream or fruit. Game changer.

Nutritional Information (Approximate)

Nutrient	Amount
Calories	320
Carbohydrates	40 g
Protein	6 g
Fat	15 g
Sugar	12 g

Fried Croissant Beignets FAQs

Can I make Fried Croissant Beignets ahead of time?

Yes! You can prepare the dough the night before and let it rise slowly in the fridge. Just shape and fry the next day.

Can I bake instead of fry?

Technically yes, but you’ll lose that classic deep fried croissants texture. Frying gives them that signature crisp and fluff.

What’s the difference between a fried croissant and a beignet?

A fried croissant is usually made from laminated dough, while these combine that idea with a soft brioche croissant recipe dough for a lighter result.