Recipe by Chef GreanEyes
Top Review by WhimsySisters
This recipe sounds like it was never actually tested. Deep frying a large portion of raw dough will not work in 325 degree oil. IF it did work it would take MUCH longer than the 2-3 minutes the recipe states. And the low frying temperature would allow the dough to absorb a large quantity of the oil. <br/>How do you divide the pudding cup in half for 3 doughnuts?<br/>Seems to me this was a thrown together recipe to ride on the coat-tails of the Cronut craze.
- 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
- additional caramel sauce, if desired
Directions See How It's Made
- 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.