Is it a doughnut or a croissant? What’s that inside? Welcome to the latest food craze, and give it a try at home! For the background on this fun recipe, see our story about National Doughnut Day and the cronut, the brainchild of Chef Dominque Ansel of New York City.
- 2 cups vegetable oil for frying
- 2 cans Pillsbury® refrigerated crescent dinner rolls
- Your choice of fillings (you'll need about 2 T. of each choice--try jams, ready-made puddings, or savory cheeses)
- Your choice of toppings (glaze, powdered sugar, sprinkles, icing, bacon, fruit)
- 1 In deep fryer or 2-quart heavy saucepan, heat oil to frying temperature, about 350°F.
- 2 Separate crescent rolls into two rectangles per package, and layer them by stacking the rectangles
- 3 Fold in half to get another layer
- 4 Use a biscuit cutter or doughnut cutter to cut a round doughnut, setting the doughnut hole aside
- 5 Reroll the remaining dough by rolling it out thin, then folding it to layer as many times as possible
- 6 Fry doughnuts about 3 minutes total, flipping once midway through cooking
- 7 Drain on paper towels or parchment and allow to cool a few minutes
- 8 Separate into three parts, then spread filling on each layer; reassemble doughnut
- 9 Decorate any way you choose!