Homemade Croissant Cronuts
These homemade croissant cronuts deliver a crispy exterior with a soft, flaky inside, fried to golden perfection and coated with cinnamon sugar or sweet glaze for a delicious treat.
Equipment
- 1 round cutter or glass for cutting donut shapes
- 1 deep pot for frying
- 1 paper towels for draining excess oil
Ingredients
- 1 roll store-bought croissant dough
- 4 cups vegetable oil for frying
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar optional glaze
- 2 tablespoons lemon juice or milk
- food coloring optional
- sprinkles or toppings optional
Instructions
- Unroll the croissant dough and gently layer pieces to create extra layers without pressing too hard.
- Use a round cutter or glass to cut donut shapes and cut a small hole in the center of each.
- Let the shaped dough rest for 10 to 15 minutes.
- Heat vegetable oil in a deep pot to 340°F (170°C).
- Fry the cronuts in batches for 1 to 2 minutes on each side until they are golden brown.
- Remove the cronuts and drain on paper towels.
- While warm, roll cronuts in cinnamon sugar or let cool and dip in glaze made with powdered sugar and lemon juice or milk.
- Add food coloring and sprinkles if desired and serve fresh and warm.
Notes
- Maintain steady oil temperature for even frying.
- Do not overcrowd the pot to avoid soggy cronuts.
- Add cream or chocolate fillings for a bakery-style variation.
- Best served fresh for optimal texture.