July 14, 2013

Cronuts (13 of 18)

Croissant + Donut= CRONUT. Two of the most delicious things that exist married to make a third most delicious thing, thanks to  The Dominique Ansel Bakery in New York. Ansel created this hybrid pastry in May of this year, and as all things do, the sensation has trickled down from NYC to the rest of the country. Apparently, Ansel’s Cronuts have people lined around the block. He fills his with cream, and no doubt makes dough from scratch.

Being in Tulsa, and far, far away from NYC, and being lazy on a Sunday, I decided to make The Poor Man’s Cronut, a la Pillsbury. No so shockingly, they were delicious.

Cronuts (3 of 18) Cronuts (5 of 18)We used a can of Pillsbury Croissants (the biscuit kind, not the triangular kind, although it doesn’t really matter.) and balled them up and flattened them a little. Next, we cut the middles out – (tiny cookie cutter or bottle cap? That’s what we used.) Then, fry them up in vegetable/canola oil that is around 270 degrees – they fry quickly so be ready to flip!

Cronuts (10 of 18) Cronuts (11 of 18) Cronuts (14 of 18)Then, roll the fresh donuts in some sugar and cinnamon and there ya go! Cronuts, ya’ll!

Or, make a glaze – I might try to do this next time. And there WILL be a next time.




2 thoughts on “CRONUTS.

    1. thecleverbunny

      Anne I don’t! I wish I did – I would probably keep them in business! Haha.

      But I have to tell you, this recipe was delicious – Next time I might experiment with icings and fillings!


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