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I Made A "Cronut"… And Made Myself Sick

What do you do when you refuse to wait on line for three hours for fried dough? You DIY
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The Backup Plan
I found a Pillsbury cronut hack on foodbeast.com. I booked it to the store and bought myself a tube of crescent dough.

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Time to Turn the Dough into Donuts
Following the instructions, I separated the dough into four rectangles, and I layered two on top of each other. Then, I folded those over to create a nice "stack" of dough. Sadly, I don't own a donut cutter (do you?), so I improvised and used a glass to cut the donut shape and a cap to cut the hole in the middle.

Note: The entire tube of crescent rolls is 800 calories. So, if you subtract the excess, I'm guessing each donut is about 300 calories -- and that's pre-fry, pre-filling, and pre-glaze. Ugh.

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Frying Them Up
I read somewhere that the real cronuts are fried in grapeseed oil, so that's what I used. I don't own an oil thermometer, so I guessed on the temp -- and tried not to burn my two precious cronuts.

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The Filling
I made my own pastry cream. I felt like I had to go the extra mile here considering my cheat using dough from a tube.

I also made a simple glaze with a little maple syrup and powdered sugar. (The real cronuts come with a maple-lemon glaze for the month of June.)

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Fresh From the Fryer
Aren't they pretty?

The Dominique Ansel Bakery that created -- and trademarked -- the pop culture phenomenon that is the "cronut" (a croissant-donut hybrid, in case you missed the recent craze) happens to be five blocks from my apartment in New York City. Sadly, that doesn't make me any more likely to get one. There's no preferential treatment for neighbors. Heck, there's no preferential treatment for celebrities. (Rumor has it that Hugh Jackman had to wait on line for more than two hours for his cronuts.)

On my one failed attempt to buy a cronut, I arrived at the bakery at 9 a.m. on a Memorial Day, only to find a "sorry, we're sold out of cronuts" sign on the front door of the shop. I had an egg sandwich instead, and I vowed to return.

However, in the last two weeks cronut fever has only gotten worse, with people lining up at 6 a.m. -- a whopping three hours before the bakery opens. So, when Jezebel posted a cronut recipe, I decided to give it a try. It had to be less painful than waiting on line for three hours for fried dough.
BY DAWN DAVIS | JUN 5, 2013 | SHARES
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