Easy Cronuts Recipe

4.90 from 46 votes

Soft and flaky croissant-style donuts topped with a sweet vanilla glaze. These homemade cronuts don't require you to leave your house and wait in a long line.

Course Breakfast, brunch

Cuisine American

Prep Time 15

Cook Time 2

Servings

Calories 195kcal

Author Krystle Smith

Ingredients

2 Packages Pillsbury Uncut Crescent Sheets
1 Vanilla Pudding Cup
2 Cups Powdered Sugar
1 Teaspoon Vanilla
1 Tablespoon Milk
Vegetable Oil for Frying

Instructions

Fill pan with around 2 inches of oil. Heat oil to 350 degrees over medium heat.
Fold dough in half in one direction then fold in half in the other. Cut about 3" circles from the dough using biscuit cutter of cup/glass.
Then Cut about 1" circles from center of each 3" shape. Reserve 1" circles to cook as cronut holes.
Gather up scraps , roll ,and cut an additional cronut.
Fry the donuts about 90 seconds on each side until golden brown.Drain on paper towels, and allow to cool before glazing.

Glaze

Mix powdered sugar, vanilla and 1 tablespoon of milk. Add additional milk as needed.
Split a cooled cronut in half and fill with 2 tablespoons of pudding then replace top.
Drizzle top with glaze and allow it to set.

Notes

Ingredient Notes

Crescent Sheets: Look for these near the refrigerated biscuits in your supermarket. If you can't find them puff pastry dough can also be used.
Vanilla Pudding: This makes such a dreamy filling. Refrigerated or shelf-stable pudding will both work.
Powdered Sugar: You can add more or less to reach your desired level of sweetness/consistency.
Vegetable Oil: Always fry in neutral oil with a high smoke point. I prefer vegetable, but canola or peanut would also work well.

Pro Tips

Use a biscuit cutter, or a small glass to cut your donut shapes. The whole in the middle can be easily made with the round end of a pastry tip.
Use a Deep Fry Thermometer: Try to keep the oil at 350 degrees. If it's too hot they'll burn on the outside, but be raw on the inside. If the oil is too cold you'll end up with a greasy end result. Bring the oil up to temp. between batches as well.
Fry only a few at a time: This will also help prevent a drop in the oil temperature.
Reuse your oil: Strain and cool your oil for frying similar food in the future.
Save your scraps: Roll dough scraps into donut holes.

Nutrition