Fried Croissants: Irresistible and Fragrant!

Fried Croissants offer a remarkable reinterpretation of the classic French pastry, introducing a crisp exterior that encases the tender, buttery layers within. These aren’t the sort you pick up from a glass case and politely nibble with a latte. No, these are the deep-fried rebels of the pastry world, golden, puffed crescents with a crisp shell, tender inside, and a generous dose of hazelnut filling for good measure.

Where Did Fried Croissants Come From?

So, croissants. Born in Austria and known as the Kipferl, were made famous in France and are devoured worldwide. But frying them? That’s the pastry equivalent of punk rock. Fried dough has roots in nearly every culture, donuts, beignets, churros, and this is just another creative spin that borrows the same delicious science: dough + hot oil = yes, please.

Pro Tips for the Best Fried Croissants

• Use parchment squares to keep your croissants from sticking and make frying easier.
• Mind the oil temp because too hot and they’ll burn; too cold and they’ll soak up oil.
• Don't overcrowd the pan, but fry in batches so each croissant has room to float and fry evenly.
• Flip during frying for balance. Give each side equal love so they cook through and brown beautifully.
• Drain well because a quick trip to a paper towel-lined plate keeps them crisp, not greasy.

Can I Bake Them Instead?

Technically yes, but then they’re just regular croissants. The frying gives them that crisp shell and indulgent texture that makes this recipe what it is.

Are These Very Sweet?

Surprisingly, no! The dough itself is mildly sweet, and the hazelnut filling adds just the right kick. If you’ve got a major sweet tooth, a dusting of powdered sugar won’t hurt.

How Do I Fill Them?

A piping bag is your friend here. Once they’ve cooled a bit, poke a small hole and pipe that hazelnut paste like you’re filling a donut.

Do I Have to Use Hazelnut Paste?

Not at all. Peanut butter, chocolate spread, and fruit preserves will also go well with your dough. You can even leave them plain and serve with dips.

What If My Dough Doesn’t Rise?

Check that your yeast is fresh and your water wasn’t too hot. Dead yeast will lead to dense dough.

How to Make Fried Croissants

Step 1

Step 1

In a large bowl, whisk together the warm water, yeast, sugar, and egg. Let it sit for a few minutes so the yeast wakes up. Combine the flour and salt separately, then gradually mix it into the wet ingredients. Stir until you have a dough that’s coming together. Then, transfer to a floured surface and knead for 10 minutes until the dough is smooth and elastic. Shape into a ball, place in a bowl, cover, and let it rise for 2 hours.

In a large bowl, whisk together the warm water, yeast, sugar, and egg. Let it sit for a few minutes so the yeast wakes up. Combine the flour and salt separately, then gradually mix it into the wet ingredients. Stir until you have a dough that’s coming together. Then, transfer to a floured surface and knead for 10 minutes until the dough is smooth and elastic. Shape into a ball, place in a bowl, cover, and let it rise for 2 hours.

Step 2

Step 2

Once risen, roll the dough into a 43x26 cm rectangle and use a sharp knife or pizza cutter to slice it into triangles. Roll each triangle from the wide end to the tip to form that classic crescent shape. Place each croissant on a small square of parchment paper and let them rise for another hour.

Once risen, roll the dough into a 43×26 cm rectangle and use a sharp knife or pizza cutter to slice it into triangles. Roll each triangle from the wide end to the tip to form that classic crescent shape. Place each croissant on a small square of parchment paper and let them rise for another hour.

Step 3

Step 3

In a large pot, heat vegetable oil and carefully lower each croissant into the oil using the parchment to guide it in. Fry for 4 minutes or until golden all over.

In a large pot, heat vegetable oil and carefully lower each croissant into the oil using the parchment to guide it in. Fry for 4 minutes or until golden all over.

Step 4

Step 4

Drain on paper towels. Once cool enough to handle, fill each one with hazelnut paste using a piping bag. Enjoy the crispy, golden reward of your efforts.

Drain on paper towels. Once cool enough to handle, fill each one with hazelnut paste using a piping bag. Enjoy the crispy, golden reward of your efforts.