by Steven Doyle
We are not in the habit of running with recipes, but when we find something fun like a “cronut”, we can’t resist. In the past months we have been hit with plenty of email asking about the phenomenon originating from Chef Dominique Ansel’s Spring Street bakery in New York City. The pastry is a croissant-doughnut hybrid that is layered much like a croissant, but eats like a doughnut.
The cronut changes flavors each month from Blackberry, Coconut and even a Fig Mascarpone. The current flavor is Apple Creme Fraiche, which actually sounds delicious.
We have found some local takes on the cronut, but they won’t use that trademarked moniker Look for Andre Natera flaky version at the newly opened Village Kitchen, or the Swiss Pastry Shop in Fort Worth were they are referred to as “doissants” (clever, clever).
Now you can easily make them in your own home with the following recipe supplied by the Dough Boy himself. Read the following from Pillsbury that relies heavily on processed products purchased at your nearest supermarket:
Salted Caramel Crescent Doughnuts
Ingredients
2 cups vegetable oil
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 snack-size container (4 oz) vanilla pudding
2 tablespoons caramel sauce
1/4 teaspoon kosher (coarse) salt
1/2 cup powdered sugar
Milk
Additional caramel sauce, if desired
Method
Step 1 In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 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.
Step 6 In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
