Homemade Cronuts


I challenge myself to bake almost all desserts, but I stop myself when it comes to frying. That means no donuts or churros for me, but obviously I strayed from my rule when it came to making cronuts. I had first tried one while out shopping because as sale promotion, the department store passed around a shiny platter of assorted cronuts. ( And I certainly didn’t pass up free dessert!) Since then, I’ve wanted to bake them at home, but with senior year and college applications, it’s pretty hard to find the time. Therefore, I found this amazingly quick and easy semi-homemade cronut recipe using Pillsbury crescent rolls. Because they act as croissant dough, you can just roll them out and instead cut them into a donut shape. After frying, it’s especially fun to decorate them with an assortment of icing, cinnamon sugar, sprinkles, etc.! Don’t let the cronut intimidate you…You must try it if you want a delicious treat that will impress yourself and all of your friends! Enjoy!


Easy Homemade Cronuts
Recipe modified from Pillsbury

2 cups vegetable oil
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1-2 snack-size containers (4 oz) vanilla pudding
Optional: Frosting, sprinkles, or cinnamon sugar


1. In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
2. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Use a 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Re-roll remaining dough and repeat previous steps.
3. Fry cronuts in hot oil for 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels, cool 5 minutes, and carefully split cronuts in half.
4. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each cronut. Cover each with top.
5. Roll cronuts in cinnamon sugar and top with glaze and sprinkles.

— Carissa Brones

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