Here’s what you’ll need.
- 1 tube of Pillsbury Crescent Seamless Dough Sheet
- 1 cup of Butter (softened)
- 1 cup of cinnamon/sugar blend
- oil for deepfrying
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1″ round cookie cutter
First, you unroll the tube of crescent dough and butter it completely and evenly. Use all of it.
Fold the dough into thirds (like a letter) and then throw it into the fridge. Let the dough chill for about 30 minutes and then roll out the dough and fold it again. Keep repeating the roll and fold method until you’ve done it a fair amount of times.
This is to create more layers.
Let the dough rest until it expands enough to create more layers. In the meantime, you can start working on your maple glaze. Combine the powdered sugar with the maple syrup. You may need a bit of water to thin it out.
Roll out the dough and cut them into 1” holes. You can also re-roll the scraps and cut out some more.
Once your frying oil hits 350 degrees, throw your holes into the oil and fry until they turn golden brown and puff up.
Finally, dust your new Cronut Holes with cinnamon sugar and coat them in your glaze.
Recipe + Photo: Oh Bite It!