Fried Croissant Beignets Chocolate (Printable Version)
Light and fluffy croissant beignets fried to golden perfection with a sweet chocolate center.
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# Ingredients:
→ Dough
01 -
60 ml milk (lukewarm)
02 -
120 ml water (lukewarm)
03 -
21 g active dry yeast
04 -
50 g sugar
05 -
550 g Manitoba flour (or bread flour)
06 -
2 eggs (120 g)
07 -
1 egg yolk (20 g)
08 -
1 tbsp rum (optional)
09 -
5 g salt
10 -
70 g unsalted butter
→ Frying
11 -
750 ml vegetable oil
→ Dusting and Filling
12 -
80 g sugar
13 -
40 g powdered sugar
14 -
1 tsp cinnamon powder
15 -
350 g chocolate spread
# Steps:
01 -
Combine lukewarm milk, water, yeast, and sugar in a bowl. Stir and set aside for 10 minutes.
02 -
Add flour, eggs, egg yolk, rum, salt, and the yeast mixture to the bowl of a stand mixer fitted with a dough hook. Knead on low, then increase to medium speed, for 6-8 minutes until the dough becomes elastic and smooth. Add butter and knead for another 3-4 minutes until fully incorporated.
03 -
Cover the dough with clingfilm and let rise at room temperature (20-25°C) for about 1 hour. Then refrigerate for 30 minutes to make shaping easier.
04 -
Roll the dough into a 20 cm x 60 cm rectangle. Cut into 16 triangles, each approx. 8 cm x 25 cm. Roll each triangle into a croissant shape, starting from the wide end. Arrange on a floured baking sheet, cover with a damp kitchen towel, and allow to rise at room temperature for 1-1 1/2 hours or until tripled in size.
05 -
Heat oil in a large pan to 170-180°C. Gently place the croissant beignets into the oil, seam side up. Fry with the lid on for 3 minutes, then uncover, flip, and fry for an additional 3 minutes. Transfer to a paper towel-lined wire rack to drain excess oil.
06 -
Combine sugar, powdered sugar, and cinnamon on a plate. Coat each fried croissant beignet in the mixture. Optionally, fill with chocolate spread by making an incision in the bottom and using a pastry bag.
# Notes:
01 -
Ensure the milk and water are lukewarm to activate the yeast effectively.
02 -
After proofing, the dough should jiggle slightly when the baking sheet is shaken.