Yes, I'm jumping on the DIY cronut bandwagon. You knew it was going to happen sometime. However, you also know I like to give you guys a little something extra, just to keep you on your toes. In this case, that little something extra is. . . a donut inside. If you aren't quite ready to make the transition from donut to cronut, these donut-stuffed cronuts (Crodo?) are for you. They have all the cakey goodness of a donut wrapped in the flaky texture of a crescent roll. The whole shebang is then deep-fried and covered in powered sugar, because why not?
Donut-Stuffed Cronut
Ingredients
- 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
- 4 mini powdered sugar donuts
- oil, for frying
- 1/4c powdered sugar
Directions
- Fill your Fry Daddy (because I know you have one, and if you don't, you should) with the appropriate amount of oil and preheat to 325 degrees.
- Unroll can of Pillsbury crescent rolls and separate into 4 rectangles, then pinch the diagonal seams closed on each.
- Double up the rectangles so you now have two 2-layered rectangles, then cut each rectangle in half so you wind up with four squares total.
- Place a mini donut in the middle of each square and pull the 4 corners of the crescent around the donut, covering it fully and press the seams closed.
- Fry each crescent-wrapped donut for 2 minutes per side (until a deep golden brown) in the preheated oil.
- Lay Crodos on paper towels to absorb the excess oil, cool for 5 minutes, and then top generously with powdered sugar.
Do you feel fatter after reading that? It's totally worth it though. Just one bite and it will be like the state fair exploded on your tastebuds. Totally worth it.
I have a bag of chocolate-frosted donuts for next time around, which I imagine will be quite soon, and which I expect will be just as, if not more so, amazing.
