Fro Cro-Dough

Total Time:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min

Yield:
8 fro cro-doughs
Level:
Easy

Ingredients
  • Neutral-flavored oil, for frying
  • 1 tube store-bought croissant dough, defrosted
  • All-purpose flour, for dusting, optional
  • Store-bought glaze
  • Store-bought pastry cream
  • Special equipment:
  • One 3- to 4-inch round cookie or biscuit cutter
  • One 1-inch round cookie or biscuit cutter
  • Deep fry thermometer
  • Long thin pastry tip
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.


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