Epic Cronut Making FAIL

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Cronut mania…we’re about 3 months into the trend now. You would think that cronuts would have jumped the shark at this point, but the fad shows no signs of dying down. Lines are still wrapping around the block and scalpers are still selling cronuts for $35 a piece.

I’ve already checked the cronut line off my list, but I was tempted to wait in line again when I heard that Dominique Ansel had introduced a new blackberry flavor. But all the endless rain and humidity deterred me from a second attempt. So I came up with a genius idea–I would skip the line and make cronuts at home instead!

Except…my homemade cronuts were a pretty big failure. Everything from making the filling, to rolling the dough, to shaping the cronut, to frying the thing, it was a disaster. And it tasted bad too. Like soggy, uncooked refrigerated dough. Sigh. I used this online recipe as a guide–let me know if you have better luck following it. One quick tip–when the pudding mix says to use cold cow’s milk, don’t use almond milk. Your pudding will turn out watery and sad.

Inspired by “How to Make a Cronut at Home!” 
From www.babble.com, courtesy of Pillsbury

Ingredients
2 cups vegetable oil (I used like 1/2 a cup)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 vanilla pudding from a Jell-O box mix
Almond milk

Make the pudding mix according to the Jell-O box instructions. Mine said to combine the mix with 2 cups of cold milk and whisk for 2 minutes. I didn’t have cow’s milk, so I used almond milk instead. This was a mistake, because my pudding never became firm and became a soupy mess.

1 cronut - pudding ingredients
Step 1 – gather ingredients for box pudding
2 cronut - mix pudding mix and 2 cups of almond milk
Step 2 – whisk everything for 2 minutes
3 cronut - whisk pudding mixture for 2 minutes
Step 3 – apparently after 5 minutes of whisking it solidifies…
4 cronut - chilled pudding
Step 4 – except it never did, even after being chilled for several hours

Set aside the finished pudding in the refrigerator. Now it’s time to make the cronuts. I recommend that you lightly flour your surface and use a rolling pin, as opposed to the ghetto chilled wine bottle I used as a substitute. The dough got a bit sticky and was hard to work with.

5 cronut - Pilsbury crescent rolls
Step 5 – take the package of Pillsbury crescent rolls out of the fridge
6 cronut - rectangles
Step 6 – unroll the dough. smooth out the serrated diagonal cutting across each of the four rectangles. Then separate the rectangles from each other, like so
7 cronut - stacked rectangles
Step 7 – stack two rectangles on top of each other, so that you are left with two thicker rectangles (originally you had four). fold the rectangles in half and roll them out. mine unfortunately kept getting stuck on the wine bottle I was rolling them out with
8 cronut - donut cutters
Step 8 – use a donut cutter to cut out the cronuts (you can buy these at a cooking supplies store like Williams-Sonoma)
9 cronut - uncooked cronut
Step 9 – wriggle out the dough from the donut cutter. mine managed to keep its shape
11 cronut - fry donuts
Step 10 – heat the oil in a pan over medium high heat. dip the cronuts in the oil and quickly cook each side for 90 seconds. i did not follow the 90 second rule and ended up burning them
10 cronut - cool the fried cronuts
Step 11 – let the fried cronuts cool for 5 minutes. yeah, these cronuts are looking a little tan…
12 - cut in half and decorate with puddings
Step 12 – cut the cronuts in half, lengthwise, with a serrated knife. spoon some of the vanilla pudding over the cut surface. place the two halves back together. spoon some of the leftover pudding on top of the cronut (mine was more of a drizzle)
13 cronut - finished product
Step 13 – voila, there you go! it doesn’t look so bad, but it tastes like crap