Cronuts Recipe Pillsbury

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CRONUT -- PILLSBURY SALTED CARAMEL CRESCENT DOUGHNUTS



Cronut -- Pillsbury Salted Caramel Crescent Doughnuts image

Make and share this Cronut -- Pillsbury Salted Caramel Crescent Doughnuts recipe from Food.com.

Provided by Chef GreanEyes

Categories     Low Protein

Time 30m

Yield 1 batch, 4-8 serving(s)

Number Of Ingredients 8

2 cups vegetable oil
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 snack-size container vanilla pudding (4 oz)
2 tablespoons caramel sauce
1/4 teaspoon kosher salt (coarse)
1/2 cup powdered sugar
milk
additional caramel sauce, if desired

Steps:

  • In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°F
  • 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.
  • 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.
  • Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
  • Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half 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. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

CRONUTS



Cronuts image

Make and share this Cronuts recipe from Food.com.

Provided by pammyowl

Categories     Low Protein

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

2 cups vegetable oil
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 snack-size container vanilla pudding (4 oz)
2 tablespoons caramel sauce
1/4 teaspoon kosher salt (coarse)
1/2 cup powdered sugar
milk
additional caramel sauce, if desired

Steps:

  • In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
  • 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.
  • 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.
  • 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.
  • 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.
  • In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

Nutrition Facts : Calories 1679, Fat 151.6, SaturatedFat 20.4, Cholesterol 38.7, Sodium 595.8, Carbohydrate 76.9, Fiber 3, Sugar 29.1, Protein 8

HOW TO MAKE CRONUTS, PART I (THE DOUGH)



How to Make Cronuts, Part I (The Dough) image

Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.

Provided by Chef John

Categories     Yeast Bread

Time 5h5m

Yield 14

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
½ cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2 ½ tablespoons white sugar, or more to taste
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
⅛ teaspoon freshly grated nutmeg
1 pound all-purpose flour
12 tablespoons European-style (low-moisture) butter at room temperature, divided

Steps:

  • Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
  • Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
  • Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
  • Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
  • Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
  • Roll the dough out to about 3/8-inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
  • Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
  • Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
  • See part II of this recipe to make the cronuts.

Nutrition Facts : Calories 240.5 calories, Carbohydrate 27.7 g, Cholesterol 44.5 mg, Fat 12.4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.6 g, Sodium 188.9 mg, Sugar 2.8 g

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