Best Cronut Pillsbury Salted Caramel Crescent Doughnuts Recipes

SALTED CARAMEL DOUGHNUTS

Steps:

• In 3-quart heavy saucepan or deep fryer, heat oil over medium heat to 375°F.
• Meanwhile, in small bowl, mix frosting and caramel topping; set aside.
• Separate dough into 10 biscuits. Using your finger, form a hole in center of each biscuit to resemble a doughnut.
• Place paper towels under cooling rack. Carefully place 3 or 4 doughnuts in hot oil. Cook 1 to 1 1/2 minutes or until golden brown. Gently turn with tongs; cook 1 to 1 1/2 minutes or until golden brown. Place on cooling rack; cool 2 to 3 minutes.
• Repeat with remaining biscuits. Spread about 1 tablespoon frosting onto each doughnut. Sprinkle with chopped nuts and salt.

CRONUT -- PILLSBURY SALTED CARAMEL CRESCENT DOUGHNUTS

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°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 2 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 half 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.

PILLSBURY GRANDS DOUGHNUTS (BAKERY SIZE)

Steps:

• Cut holes in biscuits (I used a lid to a large salt shaker 1-3/8" in diameter, worked great).
• Heat oil to 375°F.
• Mix cinnamon and sugar. Use extra cinnamon if you want. You can also add nutmeg,if desired.
• Drop 4 biscuits in deep fryer and cook with lid shut, about 3 minutes each side, or till brown as you like them.
• Remove to paper towel-lined plate.
• Roll immediately in sugar and cinnamon.
• If you are going to ice them, wait till they cool, You can also use sprinkles on icing. Enjoy!

CRONUTS

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.