When I first read about the cronut I was floored! I love both croissants and donuts and it is genius that someone thought to combine them. I haven’t tried the store bought cronut, but now I am tempted to make it at home after seeing this easy recipe from Pillsbury. I am so excited that it doesn’t involve making puff pastry from scratch. It is such a relief to be able to buy all the ingredients right at the store. I can’t wait to try this at home, and if you get a chance please let us know how it goes!
Pillsbury Salted Caramel Crescent Doughnuts:
courtesy of Pillsbury
2 cups vegetable oil
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 snack-size container (4 oz) vanilla pudding
2 tablespoons caramel sauce
1/4 teaspoon kosher (coarse) salt
1/2 cup powdered sugar
Additional caramel sauce, if desired
1. In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°F.
2. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
3. To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
4. Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
5. Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
6. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
Photo: Courtesy of Pillsbury