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Kitchen Scoop: ‘Cronut’ phenomenon easy to re-create in kitchen

By Alicia Ross
Universal Uclick

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Have you heard about the “dossants” or “cronut” phenomenon? It’s the latest doughnut craze to sweep the nation. Basically, it’s a cross between a doughnut and a croissant, and people are lining up and waiting hours just to taste one.

Really? Don’t get me wrong, for as long as I can remember I have adored fried dough. A Krispy Kreme glazed doughnut has satisfied many a late-night craving. And in my first home economics class in middle school, I can remember making “homemade” doughnuts. It was that memory that brought me to today’s recipe for 10-Minute Cronuts.

I appreciate anyone who makes homemade croissant dough. However, that’s not me. Hours of folding butter and flour together, then refrigerating, rolling and repeating is not my idea of fun. So I do what my home economics teacher did and reach for the refrigerated dough in my nearest grocery store. Refrigerated dough makes quite a delicious doughnut — uh, cronut. It’s light, buttery and flaky with just the right amount of sweetness from the glaze.

I’ve been experimenting with raisins, currants and even chocolate-centered cronuts. But my favorite has to be the plain glazed cronut. Of course, when I go for a “real” doughnut, I’m just a glazed girl, too. Give this newfangled, old-fashioned recipe a try and let me know what you think. Enjoy!

10-Minute Cronuts

Vegetable oil for frying

1 package (8 oz.) refrigerated crescent roll dough, such as Pillsbury

1 cup powdered sugar

3 tbsp. milk

Pour enough vegetable oil in a medium saucepan for there to be at least ¾-inch depth. Heat over medium high heat.

Twist dough into crescent shapes and drop three or four at a time into the hot oil. Fry on one side until puffed and golden brown and turn. Repeat until all the dough is fried, removing them to a plate lined with paper towels to drain.

In a small bowl, mix together sugar and milk to make glaze. Glaze the cronuts and serve warm immediately. Safely discard the oil.

Makes eight servings.

Each serving contains about 176 calories, 8 grams fat (3 grams saturated), no cholesterol, 1 gram protein, 27 grams carbohydrates, no dietary fiber, 223 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email tellus@kitchenscoop.com, or visit http://kitchenscoop.com.


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