Cronut from Refreshment Port in EPCOT
- For dough:
- Canola oil
- 2 (8-ounce) canisters Pillsbury refrigerated crescent dinner rolls
- 1 (4-ounce) snack-size container of vanilla pudding
- For decoration:
- 6 cups powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 lemon, juice and zest separated
Adapted from thedailycity.com
To fry dough:
In 2-quart heavy saucepan, pour enough oil to fill at least 2-inch deep.
Heat over medium heat to 350ºF.
Open dough canisters and divide dough into sets of two triangles.
Press perforations together on each pair to seal and form a rectangle.
Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down.
Repeat with remaining dough.
Use 3-inch round biscuit cutter to cut round from each rectangle stack and then a 1-inch round biscuit cutter to cut the hole in the center.
Keep remaining dough.
Fry dough in hot oil for 45-90 seconds on each side or until golden brown and cooked through.
Drain on paper towels and allow to cool before glazing.
To make vanilla glaze:
In a medium-sized bowl, mix 4 cups powdered sugar and vanilla together and then add milk, 1 tablespoon at a time, until a smooth, glaze-like consistency forms.
To make cinnamon sugar:
In a small bowl combine granulated sugar and cinnamon and mix.
To make lemon glaze:
In a small bowl, mix 2 cups powdered sugar, lemon juice, and half of the lemon zest together, until a smooth, glaze-like consistency forms.
Reserve remaining lemon zest for garnish.
Split a fried and cooled croissant doughnut in half and place 2 tablespoons of vanilla pudding in center.
Sandwich halves back together, and drizzle glaze of your choice over top.
Roll in cinnamon sugar, optional.