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Quick and Easy Croissant Doughnuts

Quick and Easy Croissant Doughnuts

Quick and Easy Croissant Doughnuts

Notes

While vanilla pudding is used as a filling here, experiment with fruit jellies and nut butters. For a garnish, add sprinkles, fresh fruit, or citrus zest.

Quick and Easy Croissant Doughnuts

Ingredients

For dough:
Canola oil 
2 (8-ounce) canisters Pillsbury refrigerated crescent dinner rolls
1 (4-ounce) snack-size container of vanilla pudding

For decoration:
6 cups powdered sugar, divided
1 teaspoon vanilla extract
1 cup milk
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 lemon, juice and zest separated

Directions

  1. To fry dough: In 2-quart heavy saucepan, pour enough oil to fill at least 2-inch deep. Heat over medium heat to 350ºF.
  2. Open dough canisters and divide dough into sets of two triangles. Press perforations together on each pair to seal and form a rectangle. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough.
  3. Use 3-inch round biscuit cutter to cut round from each rectangle stack and then a 1-inch round biscuit cutter to cut the hole in the center. Keep remaining dough.
  4. Fry dough in hot oil for 45-90 seconds on each side or until golden brown and cooked through. Drain on paper towels and allow to cool before glazing.
  5. To make vanilla glaze: In a medium-sized bowl, mix 4 cups powdered sugar and vanilla together and then add milk, 1 tablespoon at a time, until a smooth, glaze-like consistency forms.
  6. To make cinnamon sugar: In a small bowl combine granulated sugar and cinnamon and mix.
  7. To make lemon glaze: In a small bowl, mix 2 cups powdered sugar, lemon juice, and half of the lemon zest together, until a smooth, glaze-like consistency forms. Reserve remaining lemon zest for garnish.
  8. To assemble: Split a fried and cooled croissant doughnut in half and place 2 tablespoons of vanilla pudding in center. Sandwich halves back together, and drizzle glaze of your choice over top. Roll in cinnamon sugar, optional. Serve immediately.
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