Fro Cro-Dough
- Level: Easy
- Yield: 8 fro cro-doughs
- Total: 45 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 20 min
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
- 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.