Ingredients
Method
Instructions
- Fill a pan with approximately 2 inches of vegetable oil and heat to 350°F over medium heat.
- Unroll the crescent dough. Fold the dough in half in one direction, then fold it in half again in the other direction to create multiple layers.
- Cut 3-inch circles from the dough using a biscuit cutter or glass. Then, cut a 1-inch circle from the center of each shape to create the donut hole.
- Gather any remaining dough scraps, roll them out, and cut additional cronuts or save the centers to fry as donut holes.
- Carefully place the dough into the hot oil and fry for about 90 seconds on each side until golden brown. Drain on paper towels and allow to cool.
- In a small bowl, whisk together the powdered sugar, vanilla, and milk to create a smooth glaze. Add extra milk if needed for consistency.
- Once cooled, split each cronut in half horizontally and fill with 2 tablespoons of vanilla pudding before replacing the top.
- Drizzle the top of each filled cronut with the vanilla glaze and allow it to set before serving.
Notes
Use a deep-fry thermometer to keep the oil at a steady 350°F. If the oil is too hot, the cronuts will burn on the outside while remaining raw inside. If too cold, they will absorb too much oil and become greasy.
