Cronut

Instructions

1. Take 1 box puff pastry sheets out of the box and lay them flat on a work surface.
2. In a small bowl, whisk 1 large egg and 1 tablespoon water together. Using a pastry brush, brush the egg wash on top of one sheet of puff pastry.
3. Lay the second sheet of puff pastry on top of the egg-washed sheet and press them together.
4. If the dough is frozen, allow the sheets to sit at room temperature for 15 minutes. If it’s been refrigerated, allow the sheets to sit together for at least 5 minutes.
5. While the puff pastry sheets are sitting, pour 2 cups vegetable oil, into a saucepan and heat over medium-high heat. Allow the oil to come up to 350 degrees Fahrenheit, or poke a wooden skewer into the oil. Bubbles should form around it. If no bubbles form, let it heat up further.
6. Cut the puff pastry sheets into donut shapes. Use a round cookie cutter for the outside and a piping tip for the center hole. You should get at least six donuts from the sheets, but this will depend on the size of your cronuts.
7. Place the cronuts into the hot oil and fry until lightly golden brown on each side, about 30-45 seconds per side.
8. Remove the fried cronuts from the hot oil and place them on a paper towel-lined plate to absorb any excess oil. You may need to work in batches.
9. When the cronuts have come out of the oil and have rested on the paper towels for a minute, dust them with powdered sugar, and enjoy!