Fried Croissant Beignets (Print Version)

# Ingredients:

→ For the Croissant Beignets

01 - 60 ml (1/4 cup) milk
02 - 120 ml (1/2 cup) water
03 - 21 g (2 tbsp 1 tsp) active dry yeast
04 - 50 g (1/4 cup) sugar
05 - 550 g (4 1/2 cups) Manitoba flour (or bread flour)
06 - 2 eggs (120g or 4.2 oz)
07 - 1 egg yolk (20g or 0.7 oz)
08 - 1 tbsp rum (optional)
09 - 5 g (3/4 tsp) salt
10 - 70 g (1/3 cup) unsalted butter
11 - 750 ml (3 1/2 cups) vegetable oil, for frying

→ For Dusting and Filling

12 - 80 g (1/3 cup) sugar
13 - 40 g (1/3 cup) powdered sugar
14 - 1 tsp cinnamon powder
15 - 350 g (12 oz) Chocolate Spread (Lino Lada or similar)

# Instructions:

01 - Start by combining the lukewarm milk and water in a bowl - they should be around 30-35°C (85-95°F), just warm to the touch but not hot. Add the yeast and sugar, then stir gently until everything dissolves. Set this mixture aside for about 10 minutes and watch the magic happen as it becomes foamy and bubbly - that's how you know your yeast is alive and ready to work!
02 - In the bowl of your stand mixer fitted with the dough hook, combine the flour, eggs, egg yolk, rum (if using), salt, and your activated yeast mixture. Begin kneading on low speed, then increase to medium and let the machine work for about 6-8 minutes. You'll notice the dough transform into something smooth and elastic that easily pulls away from the sides of the bowl. Now add the butter and continue kneading for another 3-4 minutes until it's fully incorporated and your dough looks glossy and cohesive.
03 - Cover your bowl of dough with plastic wrap and leave it to rise at room temperature (20-25°C/68-77°F) for about an hour until it's noticeably puffed up. After this initial rise, pop the dough into the refrigerator for 30 minutes - this chilling step makes the dough easier to handle and shape, so don't skip it!
04 - Lightly dust a large baking sheet with flour. Take your chilled dough and roll it out into a large rectangle, approximately 20 cm × 60 cm (8" × 24"). Using a sharp knife or pizza cutter, divide this rectangle into about sixteen triangles, each roughly 8 cm × 25 cm (3" × 10"). Starting from the wide end of each triangle, roll them up into classic croissant shapes. Place these beauties onto your prepared baking sheet with some space between them.
05 - Cover your shaped croissants with a kitchen towel that's been lightly sprinkled with water (this prevents the dough from drying out). Let them rise at room temperature for 1 to 1½ hours, or until they've tripled in size. You'll know they're perfectly proofed when they jiggle slightly when you gently shake the baking sheet - that's the sign they're ready for frying!
06 - Place a large, deep pan over medium heat and add the vegetable oil. Heat it to 170-180°C (340-355°F) - using a thermometer here is really helpful for precision. Dust your spatula with flour and carefully pick up a croissant, turning it so the seam faces upward. Gently lower it into the hot oil, adding 3-4 more depending on your pan size (they need some room to move). Cover with a lid and fry for 3 minutes, then uncover, flip them over, and fry for another 3 minutes until they're gorgeously golden all over. Transfer to a paper towel-lined rack and repeat with the remaining dough.
07 - While your beignets are still warm, prepare their sweet coating by mixing the granulated sugar, powdered sugar, and cinnamon on a deep plate. Roll each fried croissant in this mixture until completely coated. For an extra-special treat, make a small incision in the bottom of each beignet with a knife or scissors, then fill them with chocolate spread using a pastry bag. The contrast between the crispy, sugar-coated exterior and the creamy chocolate filling is absolutely divine!

# Notes:

01 - These Fried Croissant Beignets combine the flaky texture of croissants with the indulgent sweetness of doughnuts, creating an irresistible hybrid pastry.
02 - Traditional in Slovenian Shrove Tuesday celebrations, these treats make a special dessert for any occasion.
03 - The dough can be prepared a day ahead and refrigerated overnight during the first proofing stage.

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