In case you aren’t familiar with cronuts, I will define: they are a mythical dessert item in which a croissant and a donut fall in love and have a baby: The Cronut.
Turns out, and this is not shocking, that cronuts are a very dangerous thing to have in your home. Not physically dangerous, of course, but dangerous if you have any intention of fitting into your jeans tomorrow.
Frozen puff pastry dough, fried golden brown, dunked in a vanilla glaze, served warm with a cup of coffee.
It’s rough to be me.
Making your own cronuts comes with another bittersweet benefit: cronut holes.
Turns out, cronut holes are even more dangerous than cronuts because they are so little. You might think to yourself “Oh, two tiny little cronut holes won’t make a difference… Or four… Or eight…”
You see what I mean.
If you’re looking for an fun and different thing to serve up for breakfast or dessert, pick up a couple sheets of frozen puff pastry and make these really quickly. You could even do it with company over, because they literally take ten minutes to make.
2 sheets of frozen puff pastry, thawed
vegetable oil for frying
2 cups powdered sugar
1 tsp vanilla extract
4 tablespoons milk
Prepare your glaze first by mixing all ingredients together until smooth. Set aside.
Fill up a large pan about 1 1/2 inches deep with vegetable oil and heat over medium high heat. While oil is heating, use two circle shaped cookie cutters (one bigger, one smaller) to cut donuts out of puff pastry sheets. Set the holes aside for frying up the “cronut holes” as well.
You will know the oil is ready only by testing it. To test, put in a piece of dough (I used one of the holes) when it bubbles furiously in the oil, the oil is ready.
When oil is ready, place three cronuts at a time into the pan. Watch carefully because this happens quickly. When one side is golden brown, flip it over with a pair of tongs. When both sides are golden, remove from pan and place onto a cooling rack (Put some foil underneath cooling rack to avoid a mess)
Dip cronuts into the glaze and set them back on the rack while they are still hot and then put your next batch into the pan. Repeat.