We made the viral fried and glazed croissants—are they worth it? They’re crispy, sweet, and have a soft, fluffy interior. They taste really good, and they’re pretty fun to make. Have you ever tried a fried croissant?
I promised to post this fried glazed croissant recipe on my website, but I kept putting it off because every time I started writing, it turned out way too long! Since this is meant to be a fun croissant hack, I’ve simplified the recipe to just the essentials.
Also, I’ll be sharing the crème brûlée croissants recipe right after this one—so many of you have been patiently waiting, and trust me, they were absolutely delicious!
For this recipe, we used our homemade butter croissants, but you can easily use store-bought uncooked croissants instead. The ones from Costco work perfectly, or even the Pillsbury croissant dough that you roll into a croissant shape.
And while you’re at it, you should definitely check our fluffy croissant recipes and try our homemade red croissants—they’re fun croissant dessert ideas!
Try our delicious donuts recipes:
- New Orleans beignets
- chocolate chips fried donut
- Biscoff donut holes
- Soft Nutella swirl bun
- Nutella heart donuts
- Pistachio stuffed donuts
- Nutella stuffed sugar donuts
Viral fried croissants
- Flavor: These viral fried croissants are perfectly sweet, with a deliciously rich and buttery flavor that’s hard to resist.
- Texture: They boast a crispy, golden exterior paired with a soft, fluffy interior—the ultimate textural contrast.
- Fun to Make: Breaking the rules has never been this enjoyable! Making these fried and glazed croissants is a fun and rewarding experience, perfect for shaking up your baking routine.
Watch how to make fried and glazed croissants
If you can’t see a video yet, it means it’s on its way! I’m probably editing it… or I fell asleep. Honestly, both are equally possible options!
Before you start with this recipe:
Here are a few things you should know: this fried croissant can tend to be on the greasy side if not fried properly. Think about it—it’s a BUTTER croissant being FRIED, especially if the croissants are homemade. If you’re using store-bought ones, they’ll probably turn out better!
Fried croissants ingredients
What essential ingredients will we need to make a fried glazed croissant? The list is super short:
- Croissants – You can use our homemade croissants recipe for a truly special treat, or opt for store-bought uncooked croissants for convenience. Both work wonderfully!
- Sunflower oil – This is ideal for frying because of its neutral flavor and high smoke point, but you can substitute it with any other vegetable oil like canola.
- Milk – Used to create the glaze, it helps achieve the perfect consistency and adds a touch of creaminess.
- Powdered sugar – The star of the glaze, it adds sweetness and creates that irresistible, smooth coating.
Essential equipment
- A pan for deep frying – To fry the croissants until golden and crispy.
- A slotted spoon – For safely removing the croissants from the hot oil.
- Kitchen paper towels – To absorb excess oil after frying and keep the croissants from being too greasy.
- A bowl – For preparing the glaze for the fried and glazed croissants.
- A sieve – To strain the glaze for a smooth, lump-free coating (I skipped this step to avoid washing it, so ours turned out a bit lumpy—oops!).
- A whisk – To mix the glaze ingredients evenly.
Cooking times and temperatures
- Proofing: Whether you’re using store-bought or homemade croissants, they need to be proofed first. For beautifully puffed croissants, boil some water in a pan. Place the pan of hot water in a turned-off oven, and put the croissants on a rack above it. Let them proof for about 30 minutes to 1 hour—you’ll see them puff up beautifully.
- Frying Temperature: The oil should be heated to 180°C (356°F). If the temperature is too low, the croissants will absorb too much oil, the butter will melt slowly, and they’ll turn out greasy. If it’s too high, they’ll burn on the outside while staying raw in the middle.
- Frying Time: Fry the croissants for about 4 minutes on each side, or until they’re a gorgeous golden brown. Keep in mind that the exact time may vary depending on their size, so keep an eye on them!
This is the best way to fry croissants for perfect results every time!
How to prepare croissant glaze
For this recipe, we used a simple milk and powdered sugar glaze.
- Start by passing the powdered sugar through a sieve to ensure it’s smooth and lump-free.
- Slowly add milk while whisking to create a smooth, lump-free glaze. For extra smoothness, you can pass the glaze through the sieve again after mixing.
- Personally, I don’t mind a few sugar lumps—I find them quite nice to eat! But for a more polished look, a smooth glaze is the way to go.
Another glaze option: Lemony glaze
- Juice a lemon and pass it through a sieve to remove any pulp.
- Add the smooth powdered sugar and mix until combined.
A thicker glaze will be more noticeable on the croissants and a thinner glaze will create a subtle, shiny coating that’s barely noticeable but still delicious.
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- We made the viral Fried and glazed croissants
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- No bake kinder bueno cheesecake – creamy and easy
Best tips
Here are the best tips I can give you for making crispy glazed croissants:
- After frying, place the croissants on paper towels to absorb any extra oil. This keeps them crispy and not overly greasy.
- Fry at the right temperature: If the oil is too hot, the croissants will burn on the outside while staying raw on the inside and if the temperature is too low, they’ll absorb too much oil and become greasy. Aim for 180°C (356°F) for perfectly fried croissants.
- Proof them properly: Proofing ensures the croissants puff up beautifully, giving you a crispy exterior and a soft, fluffy interior. As they cook, they’ll expand further in the oil, creating that perfect texture.
Frying safety tips:
When frying anything—whether it’s some glazed donuts, garlic Parmesan chicken wings, or even croissants—there are some important safety tips to keep in mind. If you’re unsure or don’t feel safe around hot oil, it’s completely fine to ask for help! Frying can be tricky, so don’t hesitate to involve an adult or someone experienced.
- Keep water away from the oil: Water and hot oil don’t mix! If water gets into the oil, it can cause a dangerous fire.
- Never use water to stop an oil fire: If a fire starts, NEVER try to put it out with water. Water will cause the oil to splatter and spread the fire, creating a dangerous situation. Instead, turn off the heat, cover the pan with a metal lid, and let the fire suffocate.
- Stay focused: Frying requires your full attention. Avoid distractions like scrolling on social media or playing around. A moment of distraction can lead to burns or accidents.
Frying can be fun and rewarding, but safety always comes first!
So many viral food trends turn out to be overhyped, but this glazed croissant recipe is definitely worth it! Crispy, sweet, and irresistibly delicious, it’s a trend you’ll want to keep coming back to.
How to make fried croissants
This homemade fried croissant recipe is absolutely delicious, fun to make, and incredibly enjoyable! Here’s how to do it step by step:
- Proof the croissant dough: You can use homemade dough or store-bought uncooked croissants. Boil water in a pan, place it in the oven (turned off) on the bottom rack, and put the pan with croissants on the top rack. Let them proof for 30 minutes to 1 hour, or until they’re puffy and double in size.
- Heat the oil: Pour sunflower oil (or any neutral vegetable oil) into a deep pan or pot and heat it to 356°F (180°C). Use a kitchen thermometer to check the temperature—this is key to avoiding greasy or burnt croissants.
- Fry the croissants: Carefully place the proofed croissants into the hot oil. Fry them for 4 minutes on each side, or until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to absorb any excess oil.
- Make the glaze: For the glaze, sift powdered sugar through a sieve to remove any lumps. Gradually add milk (or lemon juice for a tangy twist) while whisking continuously.
- Glaze the croissants: Place the fried croissants on a wire rack and drizzle the glaze over them. Let the glaze set for 3 to 4 minutes before serving.
- Enjoy! Serve your crispy, sweet, and fluffy fried croissants immediately. They’re best enjoyed fresh and warm!
FAQs for fried glazed croissants
If your croissants are greasy, it’s likely because the oil temperature was too low, causing them to absorb excess oil. Aim for a temperature of 180°C (356°F) to ensure a proper fry. After frying, place the croissants on paper towels to absorb any extra oil.
The frying temperature was probably too high.
The croissants are probably too hot, make sure to wait a couple minutes before you start glazing them.
Viral Fried and glazed croissants
Equipment
- A pan for deep frying
- A slotted spoon
- Kitchen paper towels
- A bowl
- A sieve
Ingredients
- 4 croissants Uncooked (or croissant dough)
Frying
- 3 lt sunflower oil to deep fry
Glaze
- 25 grams milk
- 80 grams powdered sugar depends on the consistency you want, add more.
Instructions
Proof the croissant dough:
- You can use homemade dough or store-bought uncooked croissants. Boil water in a pan, place it in the oven (turned off) on the bottom rack, and put the pan with croissants on the top rack. Let them proof for 30 minutes to 1 hour, or until they’re puffy and double in size.
Heat the oil:
- Pour sunflower oil (or any neutral vegetable oil) into a deep pan or pot and heat it to 356°F (180°C). Use a kitchen thermometer to check the temperature—this is key to avoiding greasy or burnt croissants.
Fry the croissants:
- Carefully place the proofed croissants into the hot oil. Fry them for 4 minutes on each side, or until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to absorb any excess oil.
Make the glaze:
- For the glaze, sift powdered sugar through a sieve to remove any lumps. Gradually add milk while whisking continuously.
Glaze the croissants:
- Place the fried croissants on a wire rack and drizzle the glaze over them. Let the glaze set for 3 to 4 minutes before serving.
Notes
I’d love to hear how your fried croissants turned out! Leave a comment and a star rating below—are you team fried croissants, or do you prefer the classic baked version? Let me know! If you have any questions or need any tips, feel free to ask
Archersfood
Recipes from my family to yours
