Cronut: a croissant-doughnut pastry invented by Chef Dominique Ansel in New York City. The pastry is made by frying dough, which is then sugared, filled, and glazed.
What part of that doesn’t sound amazing??
If you’ve never indulged in one of these amazing mash-ups or they aren’t for sale near you, here’s a simple recipe to create for yourself!
1 package refrigerated Pillsbury Uncut Crescent Sheets
1 snack-size (4-ounce) container of vanilla pudding
2 cups Powdered Sugar
1 tsp Vanilla
1 tbsp Milk
Vegetable Oil (for Frying)
1. Fill pan with around 2 inches of oil. Heat oil to 350 degrees over medium heat.
2. Fold dough in half in one direction then fold in half in the other. Cut about 3″ circles from the dough using biscuit cutter of cup/glass.
3. Then Cut about 1″ circles from center of each 3″ shape. Reserve 1″ circles to cook as cronut holes.
4. Gather up scraps , roll and cut an additional cronut.
5. Fry the donuts about 90 seconds on each side until golden brown.Drain on paper towels, and allow to cool before glazing.
1. Mix powdered sugar, vanilla and 1 tablespoon of milk. Add additional milk as needed.
2. Split a cooled cronut in half and fill with 2 tablespoons of pudding then replace top.
3. Drizzle top with glaze and allow it to set.
This recipe and images are courtesy of Baking Beauty.