Have bakery-level donuts ready in no time with this glazed croissant donuts recipe! Golden, flakey fried croissants coated in a sweet sugar donut glaze, the perfect sweet treat.

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GLAZED CROISSANTS

If you love donuts and croissants alike, why not combine these two treats into one delicious, glazed croissant donut?! Light and flakey croissant that is fried and then glazed in a simple and sweet donut glaze. Have this bakery level dessert ready in no time, by using premade croissant dough, so easy!

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HOW TO MAKE GLAZED CROISSANT DONUTS

You can have these buttery, sweet, flakey croissant donuts ready in no time!

1. If using frozen croissants, lay out the frozen croissants on a line baking sheet, leaving space in between each one, letting them fully thaw and proof.
2. Once the croissants look soft, puffy and slightly larger, they are ready to fry.
3. Fill a pot or deep skillet with about 3-4 inches of oil (enough for the croissants to float) and heat. (The oil should reach 365F.)
4. Fry the ready croissants for a couple minutes per side, until they are golden and crispy. (Do not overcrowd when frying, do in batches.)
5. Carefully remove the fried croissants from the oil and transfer them to a cooling rack. Finish frying the rest of the croissants.
6. In a bowl, prepare the donut sugar glaze.
7. Take a fried croissant and dip it into the sugar glaze, coating the entire croissant. Repeat with all the croissants, letting any excess glaze drip off before placing them on the cooling rack.
8. Let the glazed croissants sit for 4-5 minutes so the glaze can set.
9. Serve and enjoy!

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DONUT GLAZE VARIATIONS-

You don’t have to just limit these croissant donuts to a simple glaze; you can totally use different flavors or glaze!

• Simple Glaze– This recipe calls for a simple donut glaze which consists of powdered sugar, vanilla and milk. You want to slowly add milk until you get a thick but pourable glaze. If it seems to be too thick add more milk and if it’s too thin add more powdered sugar.
• Lavender Glaze– Swap the milk for some lavender syrup and some lemon juice for a delicious twist!
• Citrus Glaze- For a tangy glaze swap the milk for lemon juice, lime juice or orange juice and add some lemon, lime or orange zest into the glaze also.
• Berry Glaze– Use either strawberry, blueberry or raspberry puree and make a berry glaze! You can also do a multi-berry glaze.
• Maple Glaze– For a sweet maple syrup glaze, just swap the liquid (milk) for maple syrup! If you still need to thin the glaze out, add a splash of milk!
• Brown Sugar Glaze– This is one of my favorite glaze flavors! You just want to add light or dark brown sugar and cinnamon to the classic mixture.
• Chocolate Glaze– If you are a chocolate lover, make a sweet chocolate glaze! Add some cocoa powder to the mix for a rich, chocolatey glaze.

** See Recipe Card Notes for full ingredients for each glaze flavor.

CROISSANT DONUT FILLING IDEAS

Although this recipe calls for a plain glazed croissant donut, you can totally take it a step further and fill them with your favorite fillings!

• Nutella
• Bavarian Cream
• Custard
• Whipped Cream
• Jam or Preservatives
• Almond Filling
• Pistachio Cream

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QUESTIONS YOU MIGHT HAVE:

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Glazed Croissant Donuts

These glazed croissant donuts are going to become your new obsession! Golden, flakey fried croissant dough that is then coated into a sweet classic donut glaze.

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Course Dessert

Cuisine American

Keyword glazed croissants

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Thaw & Proofing Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8 croissants

Cook ModePrevent your screen from going dark

Ingredients

• 8 mini raw croissants
• vegetable or canola oil for frying

Donut Glaze-

• 1 1/2 cup powdered sugar confectioner’s sugar
• ½ tsp vanilla bean paste or extract
• 3 Tbsp whole milk

Instructions

• Line a baking sheet with parchment paper.
• If using frozen croissants, remove them from the package and place them on the prepared baking sheet, leaving space between each one.
  8 mini raw croissants
• Let them sit at room temperature until they are fully thawed and proofed. (This can take a few hours depending on your kitchen temp. They should look soft, puffy, and slightly larger in size before frying.)
• Once the croissants are ready, fill a pot or deep skillet with about 3-4 inches of oil (enough for the croissants to float) and heat over medium-high heat until the oil reaches 365°F.
  vegetable or canola oil, for frying
• Carefully add the croissants to the oil and fry for about 3-4 minutes per side, until deep golden and crispy. (Do not overcrowd when frying, do in batches.)
• With a slotted spoon or strainer, carefully remove the cooked croissants and transfer them to a cooling rack set over a baking sheet (this helps excess oil drip off). Finish frying the rest of the croissants.
• In a bowl, whisk all the ingredients for the sugar glaze until a thick but pourable, smooth glaze forms.
  1 1/2 cup powdered sugar, confectioner’s sugar, ½ tsp vanilla bean paste or extract, 3 Tbsp whole milk
• Take a fried croissant and dip it into the sugar glaze, coating the entire croissant. Repeat with all the croissants, letting any excess glaze drip off before placing them back on the cooling rack.
• Let the glazed croissants sit for 4-5 minutes so the glazed can set.
• Serve and enjoy!

Notes

Other Glaze Recipes-

The glaze should be thick but pourable. If it’s too thick, add more liquid. If it’s too thin, add more powdered sugar.

Lemon Glaze-

• 1 1/2 cups powdered sugar
• 2–3 Tbsp fresh lemon juice
• ½ tsp lemon zest

Maple Glaze-

• 1 1/2 cups powdered sugar
• 2 Tbsp maple syrup
• 1–2 Tbsp milk

Brown Sugar Glaze-

• 1 1/2 cups powdered sugar
• 2-3 Tbsp whole milk
• ½ tsp ground cinnamon
• 1 Tbsp brown sugar

Chocolate Glaze-

• 1 1/2 cups powdered sugar
• 2 Tbsp cocoa powder
• 2–3 Tbsp milk

Berry Glaze (Blueberry, Strawberry, or Mixed Berry)-

• 1 1/2 cups powdered sugar
• 2–3 Tbsp berry puree or berry jam (blueberry, strawberry, or mixed berries)
• 1 ½ tsp lemon juice
• 1–2 Tbsp milk (only if needed to thin)

To make the berry puree:

If using fresh or frozen berries, cook them in a small saucepan over medium heat for 5–8 minutes until soft and juicy. Mash or blend until smooth, then strain if you want a smoother glaze.