Homemade Cronut

• 4 cups Vegetable Oil
• 2 cans (8 Oz. Size) Refrigerated Crescent Rolls
• 4 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Whole Milk
• 1/4 cups Granulated Sugar
• 1/2 teaspoons Ground Cinnamon
• 2 containers (4 Oz Size) Prepared Vanilla Pudding (Snack Size Containers)

1. In a Dutch oven or heavy pot add oil so it is at least 2 inches deep. Heat oil to 350 F.
2. Open the cans of crescent roll dough. Separate crescent dough into 8 rectangles. Press the perforations together on each rectangle to seal. Stack 2 rectangles on top of one another. Press them together gently, then fold in half width-wise. Repeat with remaining rectangles to you have 4.
3. Use a 3-inch-round biscuit cutter to cut 1 round from each stack, and then use a 1-inch-round biscuit cutter to cut a small hole in the center of each round. Reserve the remaining dough and re-roll to cut another doughnut.
4. Fry the dough in hot oil for 1 to 1 1 /2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels and cool for 5 minutes.
5. Vanilla glaze: In a medium bowl, mix the powdered sugar and vanilla, and then add milk, 1 tablespoon at a time, until a smooth, glaze-like consistency forms.
6. Cinnamon sugar: In a small bowl, combine the sugar and cinnamon, mix together.
7. Assembly: Carefully split a a doughnut in half horizontally. Place pudding in a piping bag with a tip. Pipe vanilla pudding in the center. Sandwich the halves back together, drizzle vanilla glaze over the top, and sprinkle on the cinnamon sugar.
8. Recipe slightly adapted from YumSugar.

vegetable oil, crescent rolls, powdered sugar, vanilla, milk, ubc, ground cinnamon, containers

Taken from tastykitchen.com/recipes/breakfastbrunch/homemade-cronut/ (may not work)