Cronuts
A hybrid of a donut and a croissant, fried and coated in sugar.
- Prep time
- 10 min
- Cook time
- 12 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 box of Pepperidge Farms puff pastry, 2 sheets
- 1 egg, beaten
- 2 cups of grapeseed oil
- 1/4 cup of white sugar
- 1/4 tsp of cinnamon
- crème anglaise, (see note) to pour on top
Instructions
- 1
Unfold your puff pastry sheets (they come folded into thirds) and leave them out at room temperature to defrost - about 15 to 20 minutes. Brush the top of each sheet with your beaten egg. Fold the sheets back into thirds and set in the freezer for about 15 minutes.
- 2
Heat the oil in a small saucepan over medium-high heat. Once oil starts to bubble, it’s ready. Take puff pastry out of the freezer, and without unraveling, cut out 3 donut shapes out of each sheet. If you don’t have a donut cutter, then use a small glass. Use a pastry tip (or other small round object) to cut out small holes from the center.
- 3
Fry each donut ring in the oil for about a minute each side. The first one may take more than 1 minute since the oil may not be at optimal heat, but the goal is to get a deep, golden color. Once done, move the cronut to a paper towel to slightly cool on.
- 4
While you continue to fry the rest of the cronuts, dip and roll the already made, slightly warm cronuts into your sugar-cinnamon mixture. If desired, pour crème anglaise over the top.