Maple Cinnamon Glazed Banana-Filled Cronuts

                              When you merge a croissant with a donut, you get a cronut! 

I heard about the cronut craze,  but somehow live in an area where it has not quite caught on yet. BUT I am curious about the cronut so I decided to jump into the bandwagon and do my own spin on the cronut. 

For the Cronut:

2 tubes crescent dough (such as Pillsbury) 

oil for deep frying

• Unroll the each crescent dough tube and separate into 4 rectangles. Press the perforations to seal. Stack the two unrolled tubes on top of each other. Then fold in half to make a stack of 4 layers.
• Cut the dough using a doughnut cutter. I got mine from Williams-Sonoma 
• Put together by kneading, rolling, and layering the extra dough to make more.
• Deep fry and drain. 

                                                         

For the Filling

¼ + 1/8 Cups Evaporated milk

¼ + 1/8 cups sugar

1 egg yolk

1.5 tablespoons butter

half a banana, mashed

½ tsp vanilla

• Whisk together the evaporated milk, sugar, egg and butter in a saucepan over medium low heat, until the mixture is thick. When the mixture is thick, add the banana and vanilla, and remove from heat. Let it cool and place in a piping back with a filler attachment.
• Inject the filling onto the different sides and into the layers of the cronuts.

For the Glaze

½ cup powdered sugar

1/8 tsp cinnamon

½ tablespoons butter

2 tablespoons evaporated milk

¼ teaspoons vanilla

1/8 cup maple syrup.

• Whisk all the ingredients together and drizzle over your filled Cronuts.

All it took was one bite, and everyone in our home went Cronut-Crazy! I barely turned my back and this was what was left on the plate!!!

Found this FoodNetwork youtube video that might help you in making your own cronuts.