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6 Serves
66 Mins
Roll out the croissant dough on a floured surface to a thickness of about half an inch.
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PalestinianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
7 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
20 mg / 4,700 mgSodium
65 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Use a round cookie cutter to cut the dough into circles, then use a smaller cutter to remove the center, creating a donut shape.
Allow the shaped dough to proof in a warm area until it has doubled in size.
Heat the vegetable oil in a deep fryer to 175°C.
Carefully place the dough rings into the hot oil and fry until golden brown on both sides, using tongs to flip them.
Remove the cronuts from the oil using a slotted spoon and drain on a wire rack before tossing in a mixture of sugar and cinnamon or any desired topping.
12
g58
g55
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Chinese
French