Pat Duran Recipe

Easy Homemade Desserts Rolls ( Cronuts)

By Pat Duran kitchenchatter

Recipe Rating:
Prep Time:
Cooking Method:
Deep Fry

Pat's Story

These quick and easy doughnut/croissant (CRONUTS) were posted by I think her name is Kathy.These are her photos and easy and simple I know you will want to try them. They remind me of a cross between French Cruellers and creampuffs.


1 pkg
(8 count) trader joe's frozen croissants
for frying
vegetable or grapeseed oil
1 c
powdered sugar
1 large
orange or lemon zest and juice
1 tsp
vanilla paste or extract

Directions Step-By-Step

Make the night before:
Prepare a large pan with parchment paper and spray with cooking spray and place the frozen croissants on it, well spaced. They will grow a lot! Leave out overnight to rise , about 7 to 10 hours. Next day.....
the croissants should already be roughly in a circle shape but if you want them perfect, gently shape the dough into an even round gently.
Now use a cookie cutter or decorators icing tip. to cut holes in the middle. Save the holes to use as testers for the oil.
Heat about 2 inches of oil in a heavy pot over high heat. When oil is shimmery, add a hole to test it. the croissant dough will cook and brown within 10 to 20 seconds when oil is hot enough.
Carefully lower the cronuts into the oil in batches. Don't overcrowd the pan. They will brown very quickly.5 to 10 seconds on each side. Remove with a slotted spoon and drain on paper towels. Repeat until all are fried.
These can be filled or just glazed.
to glaze put the zest from the orange or lemon and the juice of either with the vanilla into a bowl. Add powdered sugar and stir until it's the consistency of Elmer's glue.
dip the warm Cronuts into the glaze.
To fill: Poke 3 holes in the bottom (or just slice in 1/2 and fill , then put top back on--us a serrated knife) of each cronut with a chopstick and fill with the following custard using a pastry bag with a small plain nozzle.. then glaze;
1 cup milk
1 teaspoons vanilla extract
2 egg yolks
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 cup heavy cream,whipped

Heat the milk and vanilla until just below boiling point. Cream yolks, sugar and cornstarch then gradually pour in the hot milk while whisking. Return the mixture to the saucepan and cook, while stirring until thick. Place in a bowl, cover and allow ti cool completely before folding in the the whipped cream. Place the cream in a piping bag with a small plain nozzle. Fill the 3 holes you made.
more ideas
more ideas
what's left from this morning:

About this Recipe

Main Ingredient: Bread
Regional Style: French
Other Tags: Quick & Easy, For Kids

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Maria * WWCook1
Oct 10, 2013
Thanks! Will do!
Pat Duran kitchenchatter
Oct 10, 2013
Never tried them -give them a try and let us all know- sounds reasonable to me..hugs again.
Maria * WWCook1
Oct 10, 2013
I don't have Trader's Joe here. Is it ok to use Pillsbury crescent rolls?
Maria * WWCook1
Oct 10, 2013
I'm going to have a busy Sunday! Printed these yummy dessert rolls to make for Sunday breakfast along with the waffles:) I just remembered..also brought back some English muffins:) Thanks for posting!