Try this easy Cronut recipe and enjoy this cross between a donut and a croissant right in your own home.
How to Make Cronuts at Home the Easy Way
I’m sure many of you have heard of Cronuts before. If not, they are a airy doughnuts made from crescent pastry dough. Cronuts are a nice alternative to typical cake like homemade doughnuts, and I have a really easy recipe for them to share with you today.
Cut donut shapes out of crescent dough.
Fry the cronuts then top with the super easy vanilla icing. The kids will really polish these off. Full ingredients list & directions below.
Cronuts
Prep Time
12 mins
Cook Time
5 mins
Total Time
17 mins
Easy DIY Cronuts recipe
Course: Breakfast, Dessert
Cuisine: Ecclectic
Servings: 4
Ingredients
- 1 pkg refrigerated Uncut Crescent Sheets
- 1 4-ounce container of vanilla pudding - snack-size
- 2 cup confectionery Sugar
- 1 tsp vanilla extract
- 1 tbsp Milk
- Vegetable Oil for Frying
Instructions
- Put oil in pan min. 2" deep and heat to 350 degrees.
- Fold dough in half in one direction then repeat in other direction.
- Cut out 3" circles of dough using biscuit cutter of cup/glass.
- Cut a 1" circles from center of each.
- Gather up scraps of dough, roll and cut an additional cronut.
- Fry approximately 90 seconds on each side until golden brown and cooked through.
- Drain on paper towels.
- Cool before glazing and filling.
- Split cooled cronuts in half and fill each with 2 tbs of pudding then replace top.
- Make glaze and drizzle over top. Set aside until glaze has set.
To make glaze
- Whisk together: confectionery sugar, vanilla and 1 tablespoon of milk. If needed, add additional milk 1/2 tablespoon at a time until a glaze consistency is reached.
Donna Martin says
04/17/2015 atI saw that this doesn’t have eggs in it… my granddaughter is allergic to eggs and any type of nuts. Wondering if you have any other recipes for kids with allergies. Thank you for this recipe.
Robin Gagnon says
04/18/2015 atDonna, make sure to check the crescent roll dough & pudding ingredients.
Michelle says
05/06/2015 atI wanna surprise my girls today with these. We live in walking distance to a doughnut shop, and I’m really tired of them buying doughnuts every Saturday morning if I can make them. But I would love for you to explain just once more how I’m supposed to wrk the croissants into the proper shapes? I was reading the directions but did not get a visual. Thanks so much! 🙂
Robin Gagnon says
05/06/2015 atThey are cut out with a round cutter, then a smaller round cutter is used to cut out center.
Andrea says
05/21/2015 atThese cronuts the more common type of donut in Japan (at least in Okinawa)… I was there a few weeks ago and couldn’t eat enough of these babies. So glad to see a simple recipe. I’ve been craving these since I’ve been back. I’m going to give them a try this weekend.
Shabi says
08/13/2015 atFyi – cronuts are not actually do nights made from crescent rolls. They are actually donuts that are made with dough that is made using the same technique as croissant dough. “Cronut is a croissant-doughnut pastry invented by Chef Dominique Ansel and trademarked by his Bakery in New York City. “
Cheryl says
08/17/2015 atFirst try at pastry making, success was eventually achieved note to self (candy themomitor and extra dough)…
Debbie says
08/26/2015 atHow many cronuts can you make per recipe?
Teri says
01/16/2016 atHow many did one sheet make? I’m picturing folding twice not leaving much space. Did you roll after each folding?
Robin Gagnon says
01/17/2016 atThe recipe does not make many. Cronuts are pretty fat.
Mimi says
03/21/2016 atThank you,so after folding twice you will end up with a small square of dough.Right??
Robin Gagnon says
03/21/2016 atYeah, The recipe only makes a few cronuts.
Sandra says
09/12/2016 atWhere does the vanilla pudding get used?
Robin Gagnon says
09/12/2016 atIt was described in the cronut glazing stage… I updated recipe instructions to make it more clear. You were not the first person who asked.