Crispy, Sweet and Flaky Maple Bourbon Cronuts that can be made in the comfort of your own home!
Ok y’all let’s talk about CRONUTS! For starters, if you’ve never had one I’m glad you’re here because these will have you running to the grocery store making them every week because they are that good OKAY!
So, WHAT IS A CRONUT? Imagine if a croissant and donut had a baby, mmh. These Maple Bourbon Cronuts consist of buttery, flakey layers coated in a delicious cinnamon sugar mixture dipped in a Maple Bourbon Glaze. I enjoyed making these because they are so easy to prepare using Pillsbury Crescent Sheets, so no crazy dough making involved. And let’s not forget about the donut holes! In reality they honestly look nothing like traditional donut holes due to the layers and how they expand as they cook. But they are just as delicious as the cronut. Trust me guys, you will not be disappointed and your whole family will love these cronuts.
- Cronuts are best the same day. I do not recommend reheating them as the texture and will change.
- I recommend only frying 3 cronuts at a time and maybe 2 holes depending on the size of your fryer or pot. If you have too many cronuts in the pot or fryer, they will lower the temperature of the oil.
- Immediately roll the fried cronuts in the cinnamon-sugar mixture after draining off excess oil; otherwise, the sugar won’t stick.
Maple Bourbon Cronuts
For the Cronuts
- 3 Rolls Pillsbury Crescent Dough Sheets
- Canola Oil for Frying
- ½ Cup Granulated Sugar
- 2 Teaspoons Ground Cinnamon, as needed
For the Maple Bourbon Glaze
- ½ Cup Powdered Sugar
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Bourbon, as needed (optional)
- 1 Teaspoon Vanilla Extract
- ¼ Cup Heavy Cream, as needed
- Heat the canola oil in a deep pot over medium heat.
- In a large bowl mix the cinnamon and sugar, set aside.
- In a medium bowl mix Glaze ingredients and set aside.
- Lay all 3 Crescent Dough Sheets on a large cutting board. Gently press together.
- Using donut or cookie cutter, cut out large cronuts. I was able to get 6 Cronuts and 6 holes with a few extra using the scraps of dough around the sides.
- Place the cronuts in the hot oil and fry for about 3-5 minutes, flipping every 1-ish minutes with a fork, until each side has puffed up and is a nice golden brown. Use a slotted spoon to remove the cronuts from the oil and place on a plate lined with a few paper towels. Repeat until all the cronuts and cronut holes have been fried.
- Add each Cronut to the cinnamon sugar mixture one at a time and generously coat then dip into the glaze or drizzle it on. Enjoy!
- The amount of oil you'll need depends on how big/wide/tall your pot is. You want the oil to fill about 1/3 of the pot (Just enough to cover the cronuts when dropped in the oil). I used Canola oil for frying.
- Be sure to monitor the oil because if it gets too hot, the cronuts will cook too quickly on the outside and burn and will be doughy on the inside. A good way to tell if your oil is hot enough is by using a candy thermometer, once it reads 350 F you should be good to go. If you don’t have one, you can stick the end of a wooden spoon in the oil and if it bubbles up then the oil is hot enough. If the oil starts going crazy it’s too hot.