Cronut from Refreshment Port in EPCOT

Photo by Martha H.
Adapted from thedailycity.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thedailycity.com

Ingredients

  • 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

Directions

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. To assemble: 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. Serve immediately.

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