Fro Cro-Dough

Directions

1. 1
   Fill a deep, wide pot halfway with neutral flavored oil and heat to 350 degrees F.
2. 2
   Place the croissant dough on a gel board or over bench flour to keep from sticking.
3. 3
   Cut out doughnut shapes using the round cutters.
4. 4
   Keep the dough from the holes and scraps, you can fry these too.
5. 5
   Refrigerate the dough for 10 to 15 minutes so that it is firmer and easier to work with.
6. 6
   Gently drop the chilled fro cro-doughs and scraps into the hot oil, making sure that you don't crowd the pot.
7. 7
   Fry until cooked through and golden, 3 to 4 minutes per side.
8. 8
   The scraps will take less time.
9. 9
   Once the doughnuts are cooked, place them on a paper-towel-lined plate to drain the oil.
10. 10
    Allow to cool.
11. 11
    Then dip the top part in the glaze.
12. 12
    Place the thin pastry tip in a plastic or pastry bag.
13. 13
    Then fill with pastry cream and snip the tip with some scissors.
14. 14
    Fill the fro cro-dough's with pastry cream in 3 spots, rotating to get an even fill.
15. 15
    Glaze and fill the scraps as desired.