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.
2 (8-ounce) canisters Pillsbury refrigerated crescent dinner rolls
1 (4-ounce) snack-size container of vanilla pudding
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
- To fry dough: In 2-quart heavy saucepan, pour enough oil to fill at least 2-inch deep. Heat over medium heat to 350ºF.
- 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.
- 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.
- 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.
- 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.
- To make cinnamon sugar: In a small bowl combine granulated sugar and cinnamon and mix.
- 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.
- 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.
- Desserts, Doughnuts
- Makes 6