Why are my croissants greasy?

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 u003cstrongu003e180°C (356°F)u003c/strongu003e to ensure a proper fry. After frying, place the croissants on paper towels to absorb any extra oil.

Why are my croissants raw in the middle?

The frying temperature was probably too high.

Why does the glaze soak into the croissants?

The croissants are probably too hot, make sure to wait a couple minutes before you start glazing them.

We made the viral Fried and glazed croissants

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5 from 1 review

Viral Fried and glazed croissants

Recipe by Archersfood

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?

Total Time48 minutes
Yield4 croissants

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. )

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Instructions

Proof the croissant dough:

Proof croissant 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:

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:

fry the croissant 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:

prepare glaze For the glaze, sift powdered sugar through a sieve to remove any lumps. Gradually add milk while whisking continuously.

Glaze the croissants:

glaze 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

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!

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Cuisine: American

Find it online: https://archersfood.com/fried-and-glazed-croissants/