It’s Saturday morning, the time when the thoughts of young children turn to breakfast. We have an amazing donut shop called Jack’s right down the street. Few things are better than going in and getting a box of fresh donuts. And the fact that it is only a few doors down from the local comic shop is even better.
The only problem is that they don’t have anything Reese can eat. His EOE/food restrictions limit him so that all he can have at the donut shop is… coffee. And he’s 2. He’s not drinking coffee.
ENTER THE HOMEMADE DONUT:
I have made these a frillion times. Michelle asked if I was going to post it here, and I told her it felt a little wrong. I mean, they are SO simple, and it’s not like it’s my recipe. But she reminded me that mine are at least a little different, and we see simple recipes in magazines all the time. I saw a recipe once for a ham sandwich. Ham. Sandwich. I’ll just let that sink in…..
So here is the scoop for these donuts. My mom used to make homemade donuts all the time by frying biscuits in hot oil. This is basically the same thing. Instead of biscuits, though, I use crescent rolls. We LOVE crescent rolls in our house. I unroll the crescent rolls and fold them over on top of themselves and roll it out. Do this about 6 to 8 to 10 times. Really it’s your call on how many times you do it – the more you do, the flakier and more “cronut-like” it will be. Just don’t go crazy; if you do it too much the donuts might get tough and you might get bored with rolling dough. Cooking should’t be boring!
I don’t like using cookie/biscuit cutters, so I just use a pizza cutter to cut the donuts. Quick, easy, and I don’t have to worry about re-rolling scraps. If you want the extra trouble, go for it. But this is super simple.
Donuts have holes in them because they cook more evenly that way. Plus, they look good. You can punch a hole in it however you want (chop stick, end of a icing bag tip, pogo stick….), but I just use my finger. Not always pretty, but it gets the job done.
(Carefully) drop the soon-to-be donuts in hot oil. They will float very quickly, but that doesn’t mean they are done yet. Make sure to flip them over and watch for them to be a deep golden brown on both sides. Once they look good, pull them and put them on paper towels.
At this point, you can do what you want with the donuts. Sometimes we roll them in cinnamon and sugar. But my favorite? A glaze… mmmm……
Powdered sugar, coconut milk, whisk until smooth…. nothing better has happened to a homemade donut!
Homemade Glazed Donuts (Cronuts)
- 1 tube of crescent rolls
- Oil for deep frying
- ¼ cup of powdered sugar
- 1 tbsp coconut milk
- Pour oil into a pot (about 2-3 inches) and heat to about 350 (medium on the stove top).
- Unroll crescent rolls. Fold crescent rolls over on themselves and roll out with a rolling pin. Do this several times (6-8).
- Slice into 8 pieces with a sharp knife or a pizza cutter.
- Using your fingers, poke a hole in each piece (this will help to donuts cook more evenly).
- Carefully place the donuts in the hot oil and fry until golden, flipping each one at least once to ensure even cooking.
- Drain on paper towels.
- While donuts cool, in a small bowl, stir together the powdered sugar and the coconut milk to make a smooth glaze.
- Dip each donut in the glaze. Serve and enjoy!