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.
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.
Tried this recipe?Let us know how it was!
Donna Martin says
I 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
Donna, make sure to check the crescent roll dough & pudding ingredients.
Michelle says
I 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
They are cut out with a round cutter, then a smaller round cutter is used to cut out center.
Andrea says
These 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
Fyi – 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. “
Heather says
Get off ur high horse she is making a knock off, we know it’s not exactly it. But all of busy moms dont give a shit!
Cheryl says
First try at pastry making, success was eventually achieved note to self (candy themomitor and extra dough)…
Debbie says
How many cronuts can you make per recipe?
Teri says
How many did one sheet make? I’m picturing folding twice not leaving much space. Did you roll after each folding?
Robin Gagnon says
The recipe does not make many. Cronuts are pretty fat.
Mimi says
Thank you,so after folding twice you will end up with a small square of dough.Right??
Robin Gagnon says
Yeah, The recipe only makes a few cronuts.
Sandra says
Where does the vanilla pudding get used?
Robin Gagnon says
It was described in the cronut glazing stage… I updated recipe instructions to make it more clear. You were not the first person who asked.
Darlene Richards says
Do you put the pudding in the croissants dry?
Robin Gagnon says
No, ready made pudding is used in the recipe. If you want to use boxed or scratch, it would need to be prepared first.