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Fried Croissant Beignets | Crispy, Fluffy & Filled with Chocolate Bliss

If you’ve ever dreamed of a dessert that combines the buttery layers of a croissant with the pillowy softness of a beignet, Fried Croissant Beignets are your answer. These golden pastries are fried until perfectly crisp on the outside, soft and airy on the inside, then filled generously with creamy chocolate spread for an indulgent bite in every mouthful. Traditionally, recipes might use rum for flavor, but in this version, we swap it for vanilla extract, keeping it family-friendly while still rich in aroma. Whether served for brunch, afternoon tea, or as a decadent dessert, these beignets are a bakery-quality treat you can make at home.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 15 beignets
Ingredients Equipment Method Notes

Ingredients
  

Fresh:
  • 1 egg yolk 20 g / 0.7 oz
  • 2 eggs 120 g / 4.2 oz
Condiments:
  • 350 g chocolate spread
  • Culinary Aids & Spices:
  • 21 g active dry yeast
  • 1 tsp ground cinnamon
  • 550 g Manitoba flour strong bread flour
  • 40 g powdered sugar for dusting
  • 5 g salt
  • 130 g granulated sugar
Oils & Vinegars:
  • 750 ml vegetable oil for frying
Dairy:
  • 70 g unsalted butter
  • 60 ml milk
Flavoring:
  • 1 tbsp vanilla extract replacement for rum
Liquids:
  • 120 ml water

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook (optional)
  • Measuring cups and spoons
  • Kitchen scale (for precision)
  • Rolling Pin
  • Sharp knife or pastry cutter
  • Deep fryer or heavy-bottomed pot
  • Slotted spoon
  • Wire rack with paper towels
  • Piping bag with round tip (for chocolate filling)

Method
 

Step 1: Activate the Yeast
  1. Warm the milk and water to about 38°C (100°F)—just lukewarm, not hot.
  2. Stir in granulated sugar (from the 130 g) and active dry yeast.
  3. Let sit for 10 minutes until foamy.
Step 2: Make the Dough
  1. In a large mixing bowl (or stand mixer), combine Manitoba flour, salt, and cinnamon.
  2. Add the eggs, egg yolk, and vanilla extract.
  3. Pour in the yeast mixture.
  4. Mix until a rough dough forms.
  5. Add butter, softened, and knead for 10–12 minutes until smooth and elastic.
Step 3: First Rise
  1. Shape dough into a ball and place it in a greased bowl.
  2. Cover with a clean cloth and let rise for 1–1.5 hours or until doubled in size.
Step 4: Shape the Beignets
  1. Roll out dough to about ½-inch thick.
  2. Cut into squares or circles, depending on your preference.
  3. Place shapes on a parchment-lined tray, cover lightly, and let rest for 30 minutes.
Step 5: Fry to Perfection
  1. Heat vegetable oil in a deep fryer or pot to 170°C (340°F).
  2. Fry beignets in batches, about 1–2 minutes per side, until golden brown.
  3. Remove with a slotted spoon and drain on a wire rack with paper towels.
Step 6: Fill & Dust
  1. Once slightly cooled, use a piping bag to fill each beignet with chocolate spread.
  2. Dust with powdered sugar before serving.

Notes

🧊 Storage & Reheating
Room Temperature:
Best eaten fresh, but can be stored in an airtight container for 1 day.
Refrigerator:
Store filled beignets for up to 2 days—warm slightly before serving.
Freezer:
Freeze unfilled, fried beignets for up to 1 month; reheat in the oven at 180°C (350°F) for 5–7 minutes, then fill.
🥄 Variations
Custard-Filled: Replace chocolate spread with pastry cream.
Fruit Jam Twist: Use strawberry or raspberry preserves for a tart contrast.
Nutty Chocolate: Stir crushed hazelnuts into the chocolate spread.
Cinnamon Sugar Coating: Toss hot beignets in cinnamon sugar instead of powdered sugar.
Mini Beignets: Cut smaller shapes for bite-sized treats.
❓ 10 FAQs
1. Can I use all-purpose flour instead of Manitoba flour?
Yes, but the texture may be slightly less airy.
2. Can I bake instead of frying?
Yes—bake at 190°C (375°F) for 12–15 minutes, then fill.
3. How do I prevent them from being greasy?
Keep oil at the right temperature and avoid overcrowding.
4. Can I prepare the dough the night before?
Yes—let it rise slowly in the fridge overnight, then shape and fry the next day.
5. Can I fill them after a few hours?
Yes—just rewarm slightly before filling for best texture.
6. Do I have to dust with powdered sugar?
No, you can use cinnamon sugar or leave them plain.
7. Can I use Nutella instead of plain chocolate spread?
Absolutely—it works perfectly.
8. Why did my beignets absorb too much oil?
Oil was likely too cool; maintain 170°C (340°F) consistently.
9. Can I make them dairy-free?
Yes—swap butter and milk for plant-based alternatives.
10. Can I add flavor to the dough?
Yes—try orange zest or almond extract for a twist.
🏁 Conclusion
These Fried Croissant Beignets bring bakery-style indulgence right to your kitchen. With their crispy exterior, fluffy interior, and rich chocolate filling, they’re a show-stopping treat for breakfast, dessert, or any special occasion. By using vanilla extract instead of rum, they stay completely alcohol-free while still packing in amazing flavor.