Cronuts, cronuts, cronuts..Everybody is crazy for this new New Yorker treat invented by Dominique Ansel. A hybrid between a croissant and a doughnut.

Hey, but how is the rest of the world supposed to get to taste this wonderful deliciousness?

This is why I made it my personal mission:

I thought it would be a really good sweet treat….but honestly, this is insane!! If you follow these steps you will bite into a sugary, creamy, crunchy, mushy mind-blowing heaven which makes your heart glow in gratefulness.

NICI’S CRONUTS

(makes 2 cronuts)

1 readymade croissant dough (Plunderteig)

1 cup Vanilla pudding (Landliebe)

1 cup sugar

2 L sun flour oil

In a large pot and heat oil to 180°C (use a oil thermometer). Meanwhile unroll dough brush lightly with water and fold in half. Pat together lightly (but do not press). Repeat this 3 times until the dough has 8 layers. With a sharp knife cut dough in half and cut out 2 cronuts. Do not punch them out or else the dough will not rise in the oil. Carefully place dough into the hot oil and fry first on one side until browned and then turn over to fry the other side. This will take about 1 ½ minutes per side. Carefully take the cronuts out of the oil and place on a paper towel. Immediately turn the hot cronuts in sugar and let cool on a plate. With a syringe fill cronuts with the vanilla pudding. Top with vanilla pudding or sugar frosting.

This is a realy easy way how to make cronuts at home!! The DIY Cronuts!