Cronuts are doughnuts made from puff pastry.

Preparation:

Special equipment:

• 1 round cookie cutter, 7.5-10 cm in diameter.
  
• 1 round cookie cutter, 2.5cm in diameter.
  
• Deep frying thermometer
  
• Long thin tip for a pastry bag
  

Ingredients:

Donuts

• 1 package of puff pastry dough for croissants, defrosted
• Premium flour, for working (as needed)
• Purchased donut glaze
• Purchased custard
• Vegetable oil with a neutral odor, for deep-frying

Preparation:

1. Fill a deep, wide saucepan halfway with vegetable oil and heat to 175°C.
2. Place the croissant dough on a silicone mat or a floured surface to prevent it from sticking.
3. Use round cutters to cut out donuts. You can also fry the trimmings and cores with the donuts.
4. Place the dough in the refrigerator for 10-15 minutes to firm up slightly.
5. Carefully lower the cooled donuts and trimmings into the hot oil, being careful not to overcrowd the pan. Fry until cooked through and golden brown, 3-4 minutes per side. Trimmings will take less time.
6. Place the finished donuts on a plate lined with paper towels to remove excess oil. Let cool. Then dip the donuts top-first into the glaze.
7. Place a thin tip into the corner of a bag or piping bag. Then fill the crayon with custard and trim the tip with scissors. Fill the donuts with custard in three places, rotating to ensure even filling. Frost and fill the scraps with filling.