Join the Craze: DIY Cronut Recipes

By Fabiana Santana

cronut2So long cupcakes. It was fun while it lasted, but there’s a new sweet treat dominating Instagram these days. The cronut. While there is speculation as to where the craze started, most dessert die-hards would testify to the fact that Dominique Ansel, Chef/Owner of Dominique Ansel Bakery in New York City, is the mastermind behind the part donut, part croissant pastry that can be filled custard, cream, frosting and anything else your dentist would frown upon. Early in May, Ansel put the pastry on sale at his bakery (previously it was reserved for his high-end private parties) and the batch sold out in 35 minutes. Since then, despite a 62-cronut per-person limit in-store, and 6 per person pre-order limit, the good baker can’t fry them fast enough.

“One woman legitimately cried,” Ansel said on Twitter, adding “it is not OK to flip off our baristas because we are out of Cronuts.”

Recently, he advised that fans should get on line early. “There were 150 people outside the door today by 8am.”

Need your cronut fix without the hassle of a line? Cronut scalpers have taken to Craigslist to sell them on the black market -  for up to eight times their original retail price.

Come on, people! It’s a fried croissant! Sure, they’re delicious but in a world where Pinterest reigns supreme, surely we can figure out how to give these a go on our own? So, while Ansel is busy frying up cronuts for Jerry Seinfeld (he pre-ordered, FYI), we’ve got some recipes you can try at home.

Salted Caramel Crescent Doughnuts

Salted-Caramel-Crescent-Doughnuts

Doughnuts made with crescent dough are light, flaky and incredibly tasty!

  • Prep Time 10 min
  • Total Time 20 min

Ingredients

  • 2 cups vegetable oil
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1 snack-size container (4 oz) vanilla pudding
  • 2 tablespoons caramel sauce
  • 1/4 teaspoon kosher (coarse) salt
  • 1/2 cup powdered sugar
  • Milk
  • Additional caramel sauce, if desired

Directions

  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. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
  3. To make 2 doughnuts, use 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. Reroll remaining dough to cut third doughnut.
  4. Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
  5. Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
  6. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

Expert Tips

Add food color to the powdered sugar glaze for a fun and colorful doughnut topper.

Cut doughnut holes out of dough scraps with 1/2-inch biscuit cutter.

S’mores Crescent Doughnuts

S’mores Crescent Doughnuts

Enjoy the classic flavor of s’mores with these flaky doughnuts made with Pillsbury® crescent dinner rolls.

  • Prep Time 10 min
  • Total Time 20 min

Ingredients

  • 2 cups vegetable oil
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1/3 cup marshmallow creme
  • 1/4 cup milk chocolate chips, melted
  • 1 1/2 teaspoons graham cracker crumbs

Directions

  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. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
  3. To make 2 doughnuts, use 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. Reroll remaining dough to cut third doughnut.
  4. Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
  5. Carefully split doughnuts in half. Place marshmallow creme in resealable food-storage plastic bag. Cut 1/2 inch off one corner of bag; pipe marshmallow creme onto bottom half of each doughnut. Cover each with top of doughnut. Spread melted chocolate on top of each doughnut. Sprinkle with graham cracker crumbs.

Expert Tips

For easier piping of the marshmallow creme, spray the inside of the bag with cooking spray before putting the marshmallow creme in the bag.