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.

Course Dessert

Cuisine American

Keyword glazed croissants

Prep Time 5

Cook Time 10

Thaw & Proofing Time 2

Total Time 2 15

Servings croissants

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.