Fried Croissant Beignets Chocolate

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Soft flaky croissant beignets straight from the fryer are pure magic. This recipe brings the best of French and New Orleans baking into one tender treat that is impossible to resist. Buttery dough puffs up into crisp golden pillows then gets tossed in cinnamon sugar and filled with a whirl of chocolate spread. You get all the indulgence of a bakery doughnut at home.

My family always reserves the last warm beignet to split and argue over who gets the extra spoon of chocolate I started making these for lazy Sundays and now every celebration requires a batch

Ingredients

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• Manitoba flour or bread flour: for that essential chewy airy structure choose a fine flour with high protein for best results
• Active dry yeast: brings rise and lightness always use fresh yeast that foams up in warm milk and water
• Milk and water: hydrate the dough and activate the yeast ensure both are just warm to the touch
• Eggs and egg yolk: add richness and an extra tender crumb go for free range eggs with bright yolks
• Unsalted butter: melts into the dough for classic croissant flavor opt for European style butter for more flavor
• Sugar: both in dough and for dusting sweetness throughout use superfine if possible for even blending
• Rum (optional): adds a whiff of flavor and perfume choose a real dark rum if you want the bakery touch
• Salt: brings balance and enhances every other flavor use fine sea salt for even mixing
• Vegetable oil: needed for frying choose a neutral oil with a high smoke point for best result
• Cinnamon powder: pairs with sugar for a fragrant coating use fresh ground cinnamon for the brightest flavor
• Powdered sugar: makes the dusting extra airy sift before mixing to avoid lumps
• Chocolate spread: for filling choose one that is extra creamy and rich try Lino Lada or Nutella

• Choose fresh high quality ingredients and handle dough gently to coax out that perfect rise

Step-by-Step Instructions

Make the Yeast Mixture:

Combine lukewarm milk water yeast and sugar in a bowl Stir well and let stand for at least ten minutes until it develops a foamy top This step wakes up the yeast and guarantees your dough will rise well

Make the Dough:

Add flour eggs egg yolk optional rum salt and the foamy yeast mix to a stand mixer with dough hook Start kneading on low for a minute then raise to medium Keep at it for six to eight minutes The dough should turn elastic and silky then add softened butter and beat for another three to four minutes Watch for the dough to pull away easily from sides of the bowl

First Proofing:

Cover the dough bowl tightly with clingfilm Let it rise at room temperature away from drafts for about one hour or until doubled in size This initial rise creates those lovely bubbles Then chill the dough in the fridge for thirty minutes to make shaping it cleaner

Shape and Second Proof:

Lightly dust your work surface with flour Roll out the chilled dough into a rectangle roughly twenty by sixty centimeters Use a sharp knife or pastry cutter to slice into sixteen triangles starting from the shorter edge Roll up each triangle from the wide end to the tip shape into classic croissants Arrange on a floured baking sheet Cover with a damp kitchen towel proof for one to one and a half hours until tripled in size and wobbly when you nudge the tray

Frying:

Heat your oil in a wide pan over medium with a thermometer and keep it steady between one hundred seventy and one hundred eighty degrees Celsius Lightly flour a spatula pick up each croissant beignet seam side up and gently lower into the hot oil Fry three to four at a time so each has some space Cover with a lid so the steam helps puff them up Fry for three minutes flip remove lid and fry for another three minutes until golden brown Drain on paper towels

Dusting and Filling:

Mix sugar powdered sugar and cinnamon on a deep plate Toss the hot beignets to coat them well For an extra treat grab a piping bag fill it with chocolate spread Make a small cut at the base of each beignet and fill with as much chocolate as you love Serve while still just warm for the best texture

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The smell of cinnamon sugar and fresh dough always reminds me of my grandmother who taught me to flour the dough lightly for that perfect flaky layering Each time we bake these together we let the kids pile on their own sugar and half the fun is in licking the chocolate from our fingers

Storage Tips

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Store croissant beignets in an airtight container at room temperature for up to one day If you want to keep them longer freeze as soon as they cool down and reheat in a low oven for five minutes They lose their crispness a bit but will still taste special

Ingredient Substitutions

If you cannot get Manitoba flour regular bread flour will work You may use instant yeast if active dry is not available just skip the proofing step of the yeast Use any favorite chocolate or hazelnut spread and try orange zest in your dough for a citrusy twist

Serving Suggestions

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Offer filled and unfilled beignets on the same tray along with espresso or coffee Dip in extra chocolate or citrus marmalade for contrast These are perfect for brunch dessert or a festive breakfast table

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Cultural Context

Croissant beignets bring together buttery French viennoiserie and the sweet fried dough beloved in New Orleans Each version traces roots to family kitchens and bakeries where time spent proofing and frying brings people together Over time this recipe became a celebration treat in our house

Recipe FAQs

→ How do I ensure a light and airy texture?

Allow the dough to proof until tripled in size before frying, and always fry at the recommended temperature to achieve the best rise and texture.

→ Can I use a different filling instead of chocolate?

Certainly! You can substitute with fruit preserves, pastry cream, or leave them plain for a classic sugar-dusted finish.

→ What's the best oil temperature for frying?

Keep the oil between 170°C and 180°C (340–355°F) for even cooking and a golden crust without absorbing excess oil.

→ How do I know the dough is ready to fry?

The dough should be puffy and jiggle when you gently shake the baking sheet. Proper proofing ensures a fluffy interior.

→ Do I need to use rum in the dough?

Rum is optional. It adds flavor but can be omitted or swapped for vanilla extract as desired.