Cronut Pillsbury Salted Caramel Crescent Doughnuts Food

SALTED CARAMEL CRESCENT DOUGHNUTS

Salted Caramel Crescent Doughnuts image

In 20 minutes, you can have a batch of decadent doughnuts from crescent rolls, ready to serve. This caramel doughnut recipe is an easy way to enjoy a light and flaky dessert without leaving your house. You'll only need a handful of simple ingredients and a can of Pillsbury™ Crescent Rolls for these salted caramel doughnuts. Your kids will love helping you drizzle their crescent roll doughnuts with the mouth-watering salted caramel sauce. These tasty treats are a guaranteed hit with all ages. Doughnuts made with crescent dough are light, flaky and incredibly tasty!

Provided by Pillsbury Kitchens

Categories Breakfast

Time 20m

Yield 3

Number Of Ingredients 8

Ingredients

2 cups vegetable oil
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 snack-size container (3.25 oz) vanilla pudding
2 tablespoons caramel sauce
1/4 teaspoon kosher (coarse) salt
1/2 cup powdered sugar
1 to 2 teaspoons milk
Additional caramel sauce, if desired

Steps:

In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
Carefully split doughnuts in half. Place pudding in decorating bag fitted with small round tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
In small bowl, mix powdered sugar and 1 teaspoon milk with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1/4 teaspoon at a time. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

Nutrition Facts : Calories 560, Carbohydrate 67 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Doughnut, Sodium 750 mg, Sugar 37 g, TransFat 0 g

CRONUTS

Cronuts image

Make and share this Cronuts recipe from Food.com.

Provided by pammyowl

Categories Low Protein

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

2 cups vegetable oil
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 snack-size container vanilla pudding (4 oz)
2 tablespoons caramel sauce
1/4 teaspoon kosher salt (coarse)
1/2 cup powdered sugar
milk
additional caramel sauce, if desired

Steps:

In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

Nutrition Facts : Calories 1679, Fat 151.6, SaturatedFat 20.4, Cholesterol 38.7, Sodium 595.8, Carbohydrate 76.9, Fiber 3, Sugar 29.1, Protein 8