I’ve spent lots of time eating creating the magnificent delicacy we call “Cronuts” over the last couple of years, and one of the best results that have come out of them (other than eating them) is the little leftover nuggets of love~ Those Cronut Holes!
I wasn’t about to let them just go to waste … OH NO!
With these pop-in-your-mouth little gems, all you’ll really need is self-control, HAHA…and I’m talking some serious self control! At the very least have someone who loves you within arm’s reach to slap the 19th Hole right out of your hand! 😉
What you’ll need for 2 dozen Cronut Holes:
1 container of Pillsbury Crescent Seamless Dough Sheet (you could use regular Crescent dough, but seal them up into one sheet)
1 cup of Butter (softened)
1 cup of Cinnamon/Sugar blend..to taste
Oil for frying~I used Canola!
Maple Glaze:
1/2 cup Powdered Sugar
approx. 2 tablespoons Maple Syrup
a splash of water for consistency
a 1″ round cookie cutter ..OR shot glass..lol!
Directions (just like the large Cronut):
Unroll the dough and roll it out to 9×13..use some flour if neccessary!
Butter the dough evenly with ALL of that softened Butter…
Now. fold it into thirds just like a letter…
Pop it into the fridge for at least a half hour (just so it’s cool)..then Roll, fold, …roll, fold, …roll, fold! 🙂 You can do the roll/fold all three times, or just 2..but the more you fold and roll..the more layers you’ll end up with.
Roll it just until the dough is wide enough to fold again…etc. then cut out your holes.
Make the Maple Glaze:
Simply combine the Powdered Sugar with the Maple Syrup…
Add a splash of water if needed to get it how you like it…
2 hours later>>>Roll it out the dough to approx 1/8 ” and cut out your 1″ Holes…
You will get about 24 Holes with a re-roll of the scraps at the end!
Into the HO (350-360 degree) Oil!
Fry them until they’re golden and puffed~
Make sure your Oil is hot enough, if it’s not hot enough, or you’re not patient enough {eh-hem}..this will happen!
While they’re warm, dust them in the Cinnamon Sugar…
And some of that Glaze…
Maybe some more Cinnamon?…
If you haven’t eaten all of them yet, now would be a great time think about serving them to friends & family…
Yeah, that means you have to share them…
But grab a plate for you first..lol!
Admire all of those flaky, buttery layers of love, that you worked so hard for…
Close your eyes, and taste that melt in your mouth, buttery, flaky, sticky sweet, single bite of Heaven! ~Enjoy!
Cronut holes
I can’t figure how I roll it 3 more times-Do you just flatten it out more then roll? No Video so I can’t figure it out. you don’t open and roll do you?
Thanks, Nancy
Hi Nancy 🙂 Fold and roll…fold and roll again.
Just to clarify…
I think Nancy is having the same issue with the description as I am. When you first say fold and roll, I gt that. But when you say to fold and roll again, are you meaning to flatten out the stuff you have already rolled, so that it is the same size as it was in the beginning, or fold and roll again from the (small) size that became after the first.
It is MY assumption by reading your description, that you might mean to roll, fold, fridge (for 30 minutes)… then “unroll, roll, fold, fridge… then repeat, repeat…
Please correct me if I’m wrong, and help out an extreme newbie into baking. (I love the idea of trying these, and just want to make sure i understand everything before buying the ingredients, just to mess it up numerous times)
Thanks Amy
~K
So sorry for the confusion~ I was even confused reading my instructions..lol! I clarified it on the page, but just refrigerate it once, until it’s cool enough to roll without the butter smushing out all over too badly. then you can roll it just until it’s wide enough to fold it over again. 2 folds and rolls is enough to get a flaky result. Let me know if you have any other questions~ 🙂