Joining the Cronut craze

Om nom!

My darling husband Sean rarely mentions new junk foods, but he was intrigued enough by the cronut to tell me about it. I had seen cronuts online, but, of course, there are none here. If you haven't heard yet, they're the new dessert that's a cross between a croissant and a doughnut. Hence cronuts. I'm not prepared to spend all that time making croissant dough, however I have no problems picking up a can of pre-made croissant dough at my local grocery store. And that's what makes this so easy.  (Easy to make; not easy so on your waistline.)

Easy Cronuts Recipe

1. Heat vegetable oil in a pan. You want enough oil to cover at least half of your cronut, so this will take quite a bit. I used a small pan so that I could use less oil. It takes longer to do all of the cronut this way, so if you're short on time use more oil in a large pan. 
2. Open your can of croissants and cut them into 1 inch slices. You could do larger. It's totally up to you. You can cut or poke a small hole in the center for the doughnut look.
3. Mix 1 tbsp. of sugar with 1 tsp. of cinnamon in a bowl. Set aside.
4. Mix 2 tbsp. (heaping) of powdered sugar with enough water and flavoring to make it a runny glaze. I used raspberry extract. Set aside.
5. When the oil is hot, gently place as many of the cronut into the pan that will comfortably fit. Let them cook until they are a medium brown and then flip them over. 
6. Remove them from the oil and place on a them plate covered with paper towels to absorb the excess oil. 
7. Roll the cronut in the cinnamon and sugar mixture, place on a plate and drizzle the glaze on top. If you want to add sprinkles or nuts, now would be the time. They won't stick once the glaze has dried.
8. Repeat until all of the dough is used.
9. Enjoy! Om nom nom!

My sous chef enjoying her work.

Side note: This goes a lot quicker if you have a helper to do the glazing and sprinkling part while you do the frying.