Fro Cro-Dough

1. 1

   Fill a deep, wide pot halfway with neutral flavored oil and heat to 350 degrees F.

2. 2

   Place the croissant dough on a gel board or over bench flour to keep from sticking.

3. 3

   Cut out doughnut shapes using the round cutters.

4. 4

   Keep the dough from the holes and scraps, you can fry these too.

5. 5

   Refrigerate the dough for 10 to 15 minutes so that it is firmer and easier to work with.

6. 6

   Gently drop the chilled fro cro-doughs and scraps into the hot oil, making sure that you don't crowd the pot.

7. 7

   Fry until cooked through and golden, 3 to 4 minutes per side.

8. 8

   The scraps will take less time.

9. 9

   Once the doughnuts are cooked, place them on a paper-towel-lined plate to drain the oil.

10. 10

    Allow to cool.

11. 11

    Then dip the top part in the glaze.

12. 12

    Place the thin pastry tip in a plastic or pastry bag.

13. 13

    Then fill with pastry cream and snip the tip with some scissors.

14. 14

    Fill the fro cro-dough's with pastry cream in 3 spots, rotating to get an even fill.

15. 15

    Glaze and fill the scraps as desired.

No additional tips available.