Donuts are, probably, my favorite breakfast food. I say ‘probably’ because I change my mind so often, it could change tomorrow. But, for now, let’s go with they are my favorite. There is such a sense of nostalgia around donuts. Growing up, I can remember getting a donut at church – which served as an excellent motivator in pulling me away from weekend cartoons and getting me to Jesus. Today, I’ve watched my niece and nephew enjoy donuts while watching weekend cartoons just as my sisters and I would do.
Occasionally, there would be an extra special morning where my dad would make us “homemade” donuts. This would involve him hauling out the “Frydaddy” (bless you if you know what this is), bringing Crisco to temp, popping open a Pillsbury Grands Biscuit tube, using a bottle cap to create the hole, frying the dough, and tossing in a brown lunch bag filled with powdered sugar. We are from the South, after all. There is nothing like a fresh donut where the powdered sugar has melted slightly into the most delicious ooey-gooey icing.
Capitalizing on the latest “cronut” trend (half croissant, half donut), I decided to put my own spin on my Dad’s classic homemade donuts. Using only a tube of Pillsbury “Grands Big and Buttery Crescents” dough, light frying oil (I used coconut oil), and toppings of your own choosing, you can have light, flaky, crispy, and scrumptious “cronuts”! Follow the 8 easy steps below:
- Heat light frying oil, like coconut oil, to 325 degrees – not too high or the oil with burn.
- Pop open a tube of Pillsbury “Grands Big and Buttery Crescents” dough and unroll.
- Using your fingers, pinch together the perforated diagonal line in each square used to separate the squares into triangles.
- Fold individual square in half – you should have four total squares once all steps are complete.
- Using a knife, cut a square out of the center to create “holes”
- Tip: you can use a round cookie cutter to create donut rounds if you wish.
- Using the cut out “holes” slowly lower into hot oil testing for temperature. Adjust heat appropriately and enjoy the cooked holes while you fry the remaining squares.
- Fry until crisp and a slightly darker golden brown. This will ensure the flaky inside, but crispy exterior.
- Pull from oil and set aside to drain.
This is really left to your imagination. Top with fresh fruit, whipped cream, or do as I did.
- In a small bowl, mix two parts powdered sugar with one part lemon juice and zest of one lemon. This will create a sweet and tangy glaze once poured on “cronut”.
- Top “cronut” with brown sugar and place in oven on broil to create a crispy candied shell.
- Mix regular sugar with freshly grated cinnamon and toss “cronut” in the mixture while still hot.
- In a small bowl, mix three parts powdered sugar with one part espresso and put onto “cronut” as a glaze.
This recipe is really so easy, you’ll be making my “cronuts” all the time. Let your culinary imagination run wild and remember to tag @livebedallas in your photos!