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HomeA&EFood
Published: Saturday, 10/19/2013

‘Cronuts’ are easy to make at home

BY ALICIA ROSS
A 'cronut' is a cross between a doughnut and a croissant. Make a batch at home in just 10 minutes. A 'cronut' is a cross between a doughnut and a croissant. Make a batch at home in just 10 minutes.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

Have you heard about the “dossants” or “cronut” phenomenon? It’s the latest doughnut craze to sweep the nation. Basically, it’s a cross between a doughnut and a croissant, and people are lining up and waiting hours just to taste one. Really?

Don’t get me wrong, for as long as I can remember I have adored fried dough. A Krispy Kreme glazed doughnut has satisfied many a late night craving. And in my first home economics class in middle school, I can remember making “homemade” doughnuts. It was that memory that brought me to today’s recipe for 10-Minute “Cronuts.”

I appreciate anyone who makes homemade croissant dough. However, that’s not me. Hours of folding butter and flour together, then refrigerating, rolling, and repeating is not my idea of fun. So I do what my home economics teacher did and reach for the refrigerated dough in my nearest grocery store. Refrigerated dough makes quite a delicious doughnut — uh, cronut. It’s light, buttery, and flaky with just the right amount of sweetness from the glaze.

I’ve been experimenting with raisins, currants, and even chocolate-centered cronuts. But my favorite has to be the plain glazed cronut. Of course, when I go for a “real” doughnut, I’m just a glazed girl too. Give this newfangled, old-fashioned recipe a try and let me know what you think.

10-Minute “Cronuts”

Start to finish: 10 minutes

Yield: 8 servings

Vegetable oil for frying

1 package (8 ounces) refrigerated crescent roll dough, such as Pillsbury

1 cup powdered sugar

3 tablespoons milk

Pour enough vegetable oil in a medium saucepan for there to be at least 3/​4-inch depth. Cook over medium high heat.

Twist dough into crescent shapes and drop three or four at a time into the hot oil. Fry on one side until puffed and golden brown and turn. Repeat until all the dough is fried, removing them to a plate lined with paper towels to drain.

In a small bowl, mix together sugar and milk to make glaze. Glaze the cronuts and serve warm immediately. Safely discard the oil.

Approximate values per serving: 176 calories, 8 g fat (3 g saturated), no cholesterol, 1 g protein, 27 g carbohydrates, no dietary fiber, 223 mg sodium.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Visit the Kitchen Scoop Web site at www.kitchenscoop.com.



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