These insanely flaky Blood Orange Cronuts are so simple and delicious. All you need is your favorite frozen puff pastry dough, a deep fryer and a few pantry staples and you’ll have hot, fresh cronuts on your breakfast table in under 30 minutes.
4sheetsfrozen puff pastry doughthawed (I recommend Pepperidge Farm)
1/2cup granulated sugar
1/4cupblood orange juiceabout 1 large blood orange
2tablespoonslemon juiceabout 1/2 lemon
1tablespoonblood orange zestoptional, for garnish
4-5cupsvegetable or canola oilfor frying
Preheat 4-5 cups of canola or vegetable oil in a deep fryer to 350 degrees. If you don't own a deep fryer, you may also preheat the oil in a deep frying pan fitted with a candy thermometer.Next, using thawed puff pastry dough, unfold each sheet and lay it flat on a cutting board and brush lightly with beaten egg. Refold the pastry into thirds, like a brochure, and gently press the layers together with your hands.Using a doughnut cutter, cut out 3-4 doughnuts per folded pastry sheet. If the layers seem to be pulling away from each other, use your fingers to gently pinch the seams together.When the oil is preheated, carefully drop 1-2 cronuts into the fryer. Let cook for 2-3 minutes on one side until puffed and golden. Then flip and cook for an additional 2-3 minutes. Remove promptly and let drain on a wire cooling rack. Repeat until all of the cronuts are fried.As the remaining cronuts fry, drop the cooked cronuts into a shallow bowl filled with a blend of cinnamon and sugar. Toss to coat and then return to the wire cooling rack.To make the glaze, combine the powdered sugar, blood orange juice, lemon juice and honey in a medium bowl. Whisk until smooth. If you'd like a thicker glaze, add additional powdered sugar, a tablespoon at a time, until the desired consistency is reached.When the cronuts are cool, dip or drizzle each with the blood orange glaze and garnish with the zest of a blood orange. Serve immediately.
Don't throw away the holes or the dough scraps. Toss them into the fryer and make some tasty cronut fritters and cronut holes. For the fritters, gently twist and squish together the pastry scraps so they hold their shape and then fry until golden. Waste not!