Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min
Yield:
8 fro cro-doughs
Level:
Easy
Total:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min
Yield:
8 fro cro-doughs
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Fill a deep, wide pot halfway with neutral flavored oil and heat to 350 degrees F.

Place the croissant dough on a gel board or over bench flour to keep from sticking.

Cut out doughnut shapes using the round cutters. Keep the dough from the holes and scraps, you can fry these too.

Refrigerate the dough for 10 to 15 minutes so that it is firmer and easier to work with.

Gently drop the chilled fro cro-doughs and scraps into the hot oil, making sure that you don't crowd the pot. Fry until cooked through and golden, 3 to 4 minutes per side. The scraps will take less time.

Once the doughnuts are cooked, place them on a paper-towel-lined plate to drain the oil. Allow to cool. Then dip the top part in the glaze.

Place the thin pastry tip in a plastic or pastry bag. Then fill with pastry cream and snip the tip with some scissors. Fill the fro cro-dough's with pastry cream in 3 spots, rotating to get an even fill. Glaze and fill the scraps as desired.

More from:

Holiday How-Tos

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Oysters with Truffle Froth

Recipe courtesy of Food Network

Roasted Balsamic Chicken With Horseradish Froth, Acorn Squash With Pumpkin Seeds, Brown Rice

Recipe courtesy of Robin Miller

House Smoked Salmon Layered with Potatoes, Chives, Eggs and a Green Apple Froth

Recipe courtesy of The Little Nell

Buttermilk Pancakes with Blueberry Syrup

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword