Cro-nuts are the newest pastry invention causing people to line up for blocks in NYC. A cross between a croissant and a donut, these breakfast pastries are the best of both worlds. Now you can make this easy cheater version at home.

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Just buy a can of crescent rolls and be amazed at the light and airy crunch these rolls have when deep fried! Originally these bad boys were made with croissant dough at a bakery. However, croissant dough takes days to make and is hard to find in the grocery store. Crescent rolls are just as good, cheap, and all over the place! Head to your favorite grocery store and get some now!! I made these while I had a gal-pal staying
over. After a long night of adult beverages we needed something sweet, filling, and fast. These take only about 10 minutes to prepare (most of that time is spent waiting for oil to heat up).

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Just make sure and eat them while they are hot because a cold and
soggy cro-nut is not the best way to enjoy fried dough. You can
play around with different frostings for different seasons. Try a
lemon-poppy seed frosting for spring or a caramel frosting with
pecans for fall.

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Cro-Nut with Maple Glaze Makes about 8 cro-nuts 1 (8-ounce) package crescent rolls Canola oil, as needed for frying

1/2 cup powdered sugar 1 tablespoon milk 1 tablespoon maple syrup
1/2 teaspoon cinnamon Unroll crescent rolls into 4 rectangles.
Place half the rectangles on top of the other half to create 2
layers. Pinch together perforations in the dough until smooth.
Using a (3-inch) circle cutter, cut out donuts. Re-roll dough and
continue cutting into circles until no dough remains.

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Using a smaller circle cutter (or knife) cut a 1-inch hole in the center of each dough circle. Heat the oil in a medium saucepot over medium-high heat until a deep fry or candy thermometer reaches 350F. Add donuts in batches and cook until very brown, about 2 minutes per side. Remove to a paper towel lined plate or a cooling rack. Meanwhile, in a small bowl whisk together powdered sugar, milk, syrup, and cinnamon. Drizzle over donuts while they are warm.

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Serve immediately.

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rachael@rachaeldaylong.com'
I am an experienced caterer and writer who found my passion in food styling and recipe development. In my free time I enjoy tasting new wines, chasing around Loki, my giant German shepherd puppy, and singing karaoke amongst Atlanta locals. I pride myself on not only delivering pristine recipes, photos, and articles but also in maintaining a friendly and upbeat attitude! You can see my articles, recipes, and/or photos in issues of the San Francisco Chronicle, Cooking Light magazine, Cooking with Paula Deen magazine, Celebrate magazine, assorted Culinary Institute of America textbooks, cookbooks, and curriculum, and other various independent publications. Alumna of The Culinary Institute of America