Here's the recipe:
1 8oz canister of Crescent Dough
6 cups of Powdered Sugar
1 tsp of Vanilla Extract
1 cup of Milk
Oil for frying
Open up and unroll the canister of crescent dough. Break it in half along the perforated edges and set one half aside. Then, fold the dough into thirds length-wise. Roll the dough flat. Then, fold the dough into thirds width-wise. Roll the dough flat again. Fold and roll again for extra thickness, if desired. (It may look thin, but will expand in the oil).
Heat Canola Oil on medium heat for 10-15 minutes until ready to fry. (Pro tip: Place the handle of a wooden spoon into the oil and if bubbles form around it, it’s ready for frying!) Fry the cronuts for 60-90 seconds on each side (or until golden brown). When done, place on a plate covered in paper towels to cool off.
For a tasty vanilla frosting, combine 6 cups of sugar with 1 tsp of vanilla extract and 1 cup of milk (stirred in gradually). Then dip the cronuts in the icing followed by a cinnamon sugar mix.