Have you heard the news?
You can now get Croissant Donuts
at the Refreshment Port
in Epcot's Canada Pavilion!
And even better news, is that
you can now make them at home
following this EASY recipe!!!
CLICK BELOW TO WATCH
THIS RECIPE MADE
THE DISNEY DINER'S
Thanks for watching!!!
*makes 8-12 (depending on the size of your cookie cutter)
1 (8 count) tube refrigerated croissant/crescent roll dough
1 cup granulated sugar
1 tablespoon ground cinnamon
flour, for dusting counter
vegetable oil, for frying
Mix sugar and cinnamon in a shallow dish. Set aside.
Dust counter or flat surface with flour. Open tube of dough and lay out flat. At this point, the dough looks like a square, with 4 rectangles like this (I suggest watching the above video to see exactly how this is done):
Remove the top 2 rectangles and attach 1 to the end of the other 2 to make a long strip of dough, like this:
= = =
You'll only need the 3 rectangles at this point. You can set the 4th one aside and use it later.
Dip your fingers in flour and lightly press on the perforated marks to seal the dough.
Fold it in thirds, first the right side and then the left. Roll it out using a rolling pin until it's the size it was before.
Now fold it in thirds again. Turn it sideways and roll it again until it's slightly longer than the rolling pin.
Take a circular cookie or biscuit cutter and cut out your circles. Use a small cookie cutter or water/soda bottle cap to cut out the center circles. You can save these pieces of dough to make donut holes.
Remember the 4th rectangle from earlier? Add it to the leftover scraps and then repeat the process of rolling and cutting out circles until all the dough has been used.
Fill a deep pan with 1 inch of vegetable oil. Heat on medium-high heat or until it bubbles when a wooden utensil is inserted into the oil.
Drop your donuts in and let cook until golden brown. Flip over and let the other side cook. They should puff up and the layers will begin to separate. Remove from oil and place on paper towel-lined plate. Move to the dish with the cinnamon-sugar and coat all sides.
Serve plain or a la mode.