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.

Ingredients

Scale

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)

Instructions

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).
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.
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.
Use Scraps: Gather the leftover dough scraps, roll them out again, and cut additional cronut shapes to maximize dough use.
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.
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.
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.
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