Easy Cronuts Recipe

Introduction

Cronuts combine the best of croissants and donuts into a delightful treat that’s crispy, flaky, and sweet. This easy recipe uses simple ingredients and a quick method to bring bakery-style cronuts right to your kitchen.

Ingredients

• 2 packages Pillsbury uncut crescent sheets
• 1 vanilla pudding cup
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk (plus more if needed)
• Vegetable oil (for frying)

Instructions

1. Step 1: Pour about 2 inches of vegetable oil into a deep pan and heat it over medium heat until it reaches 350°F (175°C).
2. Step 2: Unfold one crescent dough sheet and fold it in half lengthwise, then fold it in half again in the other direction to create multiple layers.
3. Step 3: Using a biscuit cutter or a cup, cut out 3-inch circles from the layered dough.
4. Step 4: Cut out 1-inch circles from the center of each 3-inch circle to create the cronut holes, setting the smaller pieces aside for frying later.
5. Step 5: Gather the dough scraps, roll them out again, and cut additional cronuts as needed.
6. Step 6: Fry the cronuts and cronut holes in the hot oil for about 90 seconds on each side until they are golden brown. Then drain them on paper towels and let them cool.
7. Step 7: Prepare the glaze by mixing powdered sugar, vanilla extract, and 1 tablespoon of milk together, adding more milk slowly if the glaze is too thick.
8. Step 8: Once cooled, carefully split each cronut in half and spoon about 2 tablespoons of vanilla pudding inside, then put the top back on.
9. Step 9: Drizzle the glaze over the tops of the filled cronuts and let it set before serving.

Tips & Variations

• For a fun twist, try filling cronuts with fruit jam or cream cheese instead of vanilla pudding.
• If you don’t have a thermometer, test the oil by dropping a small piece of dough; it should sizzle and float immediately.
• Use a piping bag to fill the cronuts neatly with pudding for a professional look.

Storage

Store leftover cronuts in an airtight container at room temperature for up to 2 days to keep them fresh. Reheat briefly in a toaster oven to restore some crispness before serving. Because of the pudding filling, cronuts are best enjoyed fresh and not frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dough to make cronuts?

While traditional cronuts use laminated dough like croissant dough, this recipe uses crescent roll dough as a simpler substitute that still creates a flaky texture.

How do I know when the oil is the right temperature for frying?

The oil should reach about 350°F (175°C). You can use a kitchen thermometer for accuracy or test by dropping a small piece of dough into the oil—it should bubble and float right away without browning too quickly.

Easy Cronuts Recipe

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★★★★★

4.8 from 275 reviews

• Author: Ella
• Total Time: 30 minutes
• Yield: 12 cronuts (including holes) 1x

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Description

This Easy Cronuts recipe combines the flaky texture of crescent roll dough with the delightful experience of a doughnut filled with creamy vanilla pudding and topped with a sweet glaze. Perfect for a fun homemade treat, these cronuts are fried to golden perfection, filled with pudding, and drizzled with a simple powdered sugar glaze.

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Ingredients

Scale 1x2x3x

Dough

• 2 Packages Pillsbury Uncut Crescent Sheets

Filling

• 1 Vanilla Pudding Cup (approximately 3.4 ounces)

Glaze

• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1 Tablespoon Milk (plus more if needed to adjust consistency)

For Frying

• Vegetable Oil (enough to fill pan with 2 inches for frying)

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Instructions

1. Heat the Oil: Fill a deep pan with about 2 inches of vegetable oil and heat it over medium heat until it reaches 350°F (175°C).
2. Prepare the Dough: Fold one sheet of crescent roll dough in half in one direction, then fold it in half again in the other direction to create a thicker dough layer.
3. Cut the Cronuts: Using a biscuit cutter or a cup, cut out approximately 3-inch diameter circles from the folded dough.
4. Cut the Centers: Use a smaller cutter (about 1 inch) to cut out the center of each 3-inch dough circle to create a donut shape. Reserve the 1-inch circles to fry as cronut holes later.
5. Reuse Scraps: Gather any dough scraps, roll them out again, and cut additional cronut shapes as needed.
6. Fry the Cronuts: Carefully place the cronuts into the hot oil and fry for about 90 seconds on each side, or until they turn golden brown. Remove and drain on paper towels. Let them cool before glazing.
7. Prepare the Glaze: In a bowl, mix the powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk gradually to reach a drizzling consistency.
8. Fill the Cronuts: Split each cooled cronut horizontally, spoon or pipe approximately 2 tablespoons of vanilla pudding inside, then replace the top half.
9. Glaze the Cronuts: Drizzle the prepared glaze over the top of each filled cronut and allow it to set before serving.

Notes

• Ensure the oil temperature remains around 350°F to properly cook the cronuts without absorbing excess oil.
• You can substitute the vanilla pudding with any flavored pudding of your choice for variety.
• Handle the fried cronuts gently when splitting and filling to avoid breaking their flaky texture.
• If glaze becomes too thick, add small amounts of milk gradually until desired consistency is reached.
• These cronuts are best enjoyed fresh but can be stored in an airtight container for a day or two.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: cronuts, donut recipe, crescent roll dough, fried dough, vanilla pudding filling, homemade cronuts