Guess what??  Today is National Croissant Day!  Time to pay special homage to this buttery, flaky treat!

But wait, let’s take it one step farther…  Have you heard of a croughnut? (Technically, it’s spelled cronut, but I don’t want to get sued.)  It was created in a bakery in Manhattan.  In a world of Bennifer and TomKate, people have decided it’s also necessary to merge foods together.  Well, some of these unions have not worked out, but croughnuts are not on that list!  Croissant + Doughnut = Croughnut    Delicious!!!!

If you want, you can spend the time to make your own croissant dough, but for a quicker treat, buy some Crescent Dough at the store!  You won’t regret it!

Croughnuts

2 c. vegetable oil

2 cans refrigerated crescent rolls

1. In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
2. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half width-wise. Repeat with remaining 2 rectangles.
3. 3 To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Re-roll remaining dough to cut third doughnut.
4. Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.

Cinnamon Sugar Glaze

½ c. packed, light brown sugar

½ tsp. cinnamon

½ tsp. vanilla extract

1. In a small saucepan, whisk sugar, cinnamon, and vanilla extract in a shallow bowl over low heat. Continue cooking until glaze is smooth and slightly runny.
2. Pick up a fried croughnut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.

Lemon Glaze

2/3 c. Confectioner’s Sugar

2 Tbsp. lemon juice

1 tsp. grated lemon peel

1. Pour sugar in a small mixing bowl. Whisk in the lemon juice and peel until smooth. Drizzle over or dip pastry.