Easy Churro Cronuts

Ingredients

• refrigerated crescent dough sheets (4 cans)
• oil (4 cups)
• white sugar (1 cup)
• ground cinnamon (2 teaspoons)
• chocolate sauce or chocolate hazelnut spread (0 )

Instructions

1. Remove dough from each can and unroll to a rectangular shape. Fold the shorter end of 1 sheet up 1/3 of the way. Fold the opposite edge 1/3 of the way to fold over (and cover) the first fold. The dough should have 3 layers. Use a 3-inch cutter to cut 3 circles from the dough. Form the scraps into another layered piece and cut out one more circle. Repeat with the remaining dough sheet. Use a smaller cutter to cut the center out of each circle to form a donut shape and reserve for donut holes.
2. Fill a large saucepan halfway with oil and place over medium-high heat to reach a temperature of 350 to 365 degrees F (175 to 183 degrees C). Line a tray with paper towels.
3. Combine sugar and cinnamon in a shallow dish; set aside.
4. Working with 2 to 3 cronuts at a time, carefully lower each cronut into the hot oil. Fry about 1 minute, rotating occasionally, until browned evenly. Drain briefly on the prepared tray. While donuts are still hot, coat evenly in cinnamon sugar. Repeat with remaining cronuts and doughnut holes.
5. Serve with chocolate sauce or hazelnut spread for dipping.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 508
• fat: 28 g
• sats: 12 g
• carbs: 60 g
• fibre: 3 g
• protein: 5 g
• salt: 0 g