Easy Cronuts with Vanilla Pudding and Glaze Recipe

Introduction

Cronuts are a delightful hybrid of croissants and donuts, offering flaky layers with a sweet, fried exterior. This easy recipe lets you make delicious cronuts at home with simple ingredients and minimal effort.

Ingredients

• 2 Packages Pillsbury Uncut Crescent Sheets
• 1 Vanilla Pudding Cup
• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla
• 1 Tablespoon Milk
• Vegetable Oil (for frying)

Instructions

1. Step 1: Fill a pan with about 2 inches of vegetable oil and heat it to 350°F (175°C) over medium heat.
2. Step 2: Fold one sheet of dough in half in one direction, then fold in half in the opposite direction.
3. Step 3: Use a biscuit cutter or a cup/glass to cut approximately 3-inch circles from the folded dough.
4. Step 4: Cut about 1-inch circles from the center of each 3-inch dough circle; save the small circles to fry as cronut holes.
5. Step 5: Gather the dough scraps, roll them out, and cut additional cronut shapes.
6. Step 6: Fry the cronuts and holes for about 90 seconds on each side until golden brown. Remove and drain on paper towels, then let cool.
7. Step 7: For the glaze, mix powdered sugar, vanilla, and 1 tablespoon of milk. Add more milk if needed to reach a drizzling consistency.
8. Step 8: Split each cooled cronut in half and fill with 2 tablespoons of vanilla pudding, then replace the top half.
9. Step 9: Drizzle the glaze over the top of the filled cronuts and let it set before serving.

Tips & Variations

• For extra flavor, try using chocolate or lemon pudding instead of vanilla.
• Make sure the oil temperature stays consistent at 350°F to avoid greasy cronuts.
• Use powdered sugar in the glaze for a smooth finish, and adjust milk quantity to get the perfect drizzle thickness.

Storage

Store leftover cronuts in an airtight container at room temperature for up to 2 days. To reheat, warm gently in a low oven (around 300°F) for a few minutes to revive crispiness. Avoid refrigerating as it can make the dough tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cronuts ahead of time?

You can prepare and fry the cronuts in advance, but assemble and glaze them shortly before serving for the best texture and freshness.

What can I use if I don’t have a biscuit cutter?

A glass or any round object about 3 inches in diameter works well for cutting the dough circles if you don’t have a biscuit cutter.

Easy Cronuts with Vanilla Pudding and Glaze Recipe

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★★★★★

4.4 from 50 reviews

• Author: Andria
• Total Time: 35 minutes
• Yield: 12 cronuts plus cronut holes 1x

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Description

This Easy Cronuts Recipe combines the flakiness of croissants with the indulgence of doughnuts, creating a delightful treat that is perfect for breakfast or dessert. Made using Pillsbury crescent dough, these homemade cronuts are fried to a golden crisp, filled with creamy vanilla pudding, and topped with a sweet vanilla glaze. Quick to prepare and irresistibly delicious, this recipe is a fun twist on classic pastries.

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Ingredients

Scale 1x2x3x

Dough and Frying

• 2 Packages Pillsbury Uncut Crescent Sheets
• Vegetable Oil (for Frying) – enough to fill pan with 2 inches depth

Filling

• 1 Vanilla Pudding Cup (approximately 3.4 oz each)

Glaze

• 2 Cups Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 1 Tablespoon Milk (plus additional as needed)

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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 the crescent dough sheet in half lengthwise, then fold it in half again crosswise to create layers. Using a 3-inch biscuit cutter or a similarly sized cup or glass, cut circle shapes from the folded dough.
3. Cut the Centers: Use a 1-inch cutter to punch out the centers of each 3-inch circle to create a doughnut shape. Save the 1-inch circles to fry separately as cronut holes.
4. Use Scraps: Gather the leftover dough scraps, roll them out again, and cut additional cronut shapes to maximize dough use.
5. Fry the Cronuts: Carefully place the cut dough pieces in the hot oil and fry for about 90 seconds on each side, or until they turn a golden brown. Use a slotted spoon to remove them and drain on paper towels. Allow them to cool sufficiently before filling and glazing.
6. Prepare the Glaze: In a bowl, mix together powdered sugar, vanilla extract, and 1 tablespoon of milk. Add more milk by the teaspoon as needed to achieve a smooth, drizzleable consistency.
7. Fill the Cronuts: Once cooled, carefully split each cronut in half horizontally. Spoon about 2 tablespoons of vanilla pudding into the center, then place the top half back on.
8. Glaze the Cronuts: Drizzle the prepared glaze over the tops of the filled cronuts and let the glaze set before serving.

Notes

• Ensure the oil temperature stays steady at 350°F to achieve crispy yet cooked-through cronuts without absorbing excess oil.
• Use a candy thermometer for accurate oil temperature control.
• Vanilla pudding cups can be substituted with homemade pastry cream or any preferred filling.
• Store leftover cronuts in an airtight container and consume within 1-2 days for best freshness.
• The cronut holes can be fried and glazed as a tasty bonus treat.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: cronuts, crescent dough, fried pastries, vanilla pudding filling, vanilla glaze, easy dessert