Prep 20 mins
Cook 10 mins
Make and share this Cronut -- Pillsbury Salted Caramel Crescent Doughnuts recipe from Food.com.
- 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.
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.
We found the instructions on how to make the cronuts to be a little confusing, and after reading the review of the recipe, we weren't sure how it would turn out. But we were curious to try it anyway. It was difficult to get the right shape and the first one we fried burned really quickly. After trying it a couple of times, we found that heating the oil then reducing the heat to low worked best. And because we weren't happy with the shape, we decided to try a second batch using refrigerated biscuit dough instead of crescent roll dough. We though the came out better that way