Have you heard of cronuts?
They are croissant dough, but fried like donuts and filled. A French pastry chef, Dominique Ansel, first created them in his bakery in NYC, in 2013.
My kids are raving about them, got them first in fl. There is a small donut shop near Columbus, Oh that sells them, but I haven't found other places that have them on the menu, either as cronuts (copyright) or one of the other names (crodough, for example).
I found recipes online, and I'm thinking about trying to make them. I made homemade donuts when I was a teen and experimenting in our home kitchen. I made Danish once, just to see if I could do it, and I did. I think I could succeed, although I'd like to eat one first. The way the kids are going on, who wouldn't lol
Has anyone made cronuts? Any tips? I'm debating if I should use a scratch recipe or shortcuts that involve crescent dough or puff pastry. I'm wondering about what kind of oil to use for frying the dough. I'd love to hear from you 
= new reply since forum marked as read
and access to early and mid-century cookbooks. I was lucky to make donuts that turned out. I think that hobby lasted a summer I wouldn't make donuts now, except I'd love to make something that pleased the kids
Sweet Chocolate Hazelnut Stuffed Croissants
Ingredients
1 sheet of puff pastry (thawed)
1/2 cup chocolate hazelnut spread
1/4 cup chopped hazelnuts (optional)
1 egg (beaten for egg wash)
Powdered sugar (for dusting)
Instructions
Preheat our oven to 375°F.
Roll out the thawed puff pastry onto a lightly floured surface and cut it into triangles.
Spoon a dollop of chocolate hazelnut spread onto the wide end of each triangle.
Sprinkle chopped hazelnuts on top of the spread if using.
Roll each triangle tightly from the wide end to the tip.
Place the croissants on a baking sheet lined with parchment paper.
Brush the tops with beaten egg.
Bake for 20-25 minutes or until the croissants are puffed and golden.
Dust with powdered sugar before serving.
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Cream Cheese and Raspberry Jam Stuffed Croissants
Ingredients
1 sheet of puff pastry (thawed)
4 oz cream cheese (softened)
1/4 cup raspberry jam
1 egg (beaten for egg wash)
Fresh raspberries (for garnish)
Preheat our oven to 400°F.
Mix softened cream cheese with raspberry jam in a bowl until well combined.
Roll out the puff pastry and cut it into triangles.
Place a tablespoon of the cream cheese mixture at the wide end of each triangle.
Roll tightly from the wide end to the point.
Arrange croissants on a baking sheet lined with parchment paper.
Brush each croissant with the beaten egg.
Bake for 15-20 minutes or until golden and puffed.
Serve with fresh raspberries for garnish.
With these recipes, we can enjoy our deliciously stuffed croissants straight from the oven.
Each bite delivers a unique flavor experience that is sure to satisfy both our breakfast and
dessert cravings.
https://doughnutlounge.com/stuffed-croissant-recipes/]
I'm enjoying my 3rd retirement I thought I invented a new word today, freetirement, but no, it is in use, and there are even blogs. Anyway, lots of time on my hands.
I thought of something as I mull this over. If I make any kind of donut, I will use the same metal cooling rack that I used when I made those donuts when I was a kid. It was my Gram's and when she was done with it, I got it. At least weekly use all this time
beyond price to have a piece of your grandmother's life...