DIY Croissant-Doughnuts
Photo: Johnny Cheng
While this take on the famed Cronut®, from Lush to Blush blogger Megan Elliott, may not be an exact replica of the real thing—which consists of a croissant-like dough fried, rolled in sugar, filled with cream and topped with glaze—it's a lot easier to come by (as in, you can get everything you need at the supermarket without having to endure a three-hour wait). Elliott's blog has step-by-step photos.

Serves 2

Ingredients

  • 1 package frozen puff-pastry (precut or sheets, both work fine)
  • 1 egg
  • 4 cups confectioner's sugar
  • 4 to 5 Tbsp. vanilla almond milk (or regular milk with a dash of vanilla extract stirred in)
  • 1/4 cup brown sugar
  • 1 Tbsp. cinnamon
  • Canola oil, for frying
Special equipment:
  • Rolling pin
  • Deep fryer or deep pot
  • Baking sheet
  • Kitchen thermometer that measures up to 400°

Directions


Preheat oven to 375° (optional).

Defrost the puff-pastry and unroll it or take out the precut shapes. If you are using sheets, you'll need to cut it into 2 pieces.

Crack the egg into a bowl and whisk it. Spread some egg on half of the puff pastry. Place the other half of pastry on top of the egg-washed half and roll it with the rolling pin (roll a lot if using sheets and a little if using precut pieces). If you're using sheets, repeat this process about 5 times by cutting the sheet in 2 (or folding), egg-washing it and rolling it into a larger, flatter shape. This creates the layers of the croissant-doughnut.

Cut the dough into doughnut shapes using a cup and the cap of the canola oil bottle. Place the doughnut-shaped dough into the fridge.

Make the glaze: Pour the confectioner's sugar in a bowl and mix it with the milk until it is a glaze consistency. Place the brown sugar and cinnamon in a separate bowl and mix together.

Pour the canola oil into the deep fryer or pot and turn to medium heat. It will take a while to heat up.

Place the doughnuts on the baking sheet (holes do not need to be baked) and place in the preheated oven. Bake for 20 minutes, or until they are a warm, golden color. If you want a doughier center (like a beignet) you can skip the baking process, but this won't really result in a proper croissant-doughnut, even if it is incredibly delicious.

Deep fry the doughnuts and their holes (2 doughnuts and holes at a time, max). As soon as they begin to float in the oil, turn them over. Fry for about 2 minutes, or until golden brown.

Place the warm doughnuts on a napkin-lined plate to soak up excess oil. Use a spoon to drizzle the glaze on top. Sprinkle with the brown sugar and cinnamon. If you want to make the doughnuts extra decadent, use a pastry bag with a pointed tip to insert your choice of cream filling before adding the glaze.

I recommend eating these yummy treats within a few hours, but if you want to make them ahead of time, bake them first, and then fry and glaze them right before serving.

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