I hope that everyone had a wonderful Father’s Day weekend. Happy Father’s Day to my Dad and all the other fathers out there reading! Cliff, Kelly, and I did a little blog work this morning then spent the afternoon at the pool. Then my parents came over for a quick Father’s Day dinner. We had grilled chicken skewers, corn on the cob, salad, and grilled shrimp. It was delicious! For dessert we made the cutest cupcakes ever! We will share those with you soon!
I was in the bakery section of my favorite grocery store, Mariano’s, a few weeks ago looking for bagels to bring home for breakfast when I spied croissant donuts. Maybe these are old news to the rest of the world but they were new to me. I got Cliff an everything bagel and I got a croissant donut for myself. When I got home, Cliff was very disappointed that I had not gotten him a donut too. His favorite donuts are French Crullers and these were very similar. So, I have pretty much gone back every Sunday since and gotten us croissant donuts. Finally I decided to make them at home. They could not be easier. Or tastier. The key is to get nice fresh croissants. If your croissants are dry or stale it will really take away from the croissant donut experience. If you are hosting a brunch, or just like donuts, these are a great choice!
Here is what you’ll need
Mix up the glaze. Seriously. This could not be any easier.
Dunk the donuts in the glaze
Croissant Donuts
Ingredients
- 8 croissants
- 1 1/2 cup powdered sugar
- 1/2 cup salt
- 1/2 tsp vanilla
- 1/4 cup milk
Instructions
- Place the croissants on a cooling rack with wax paper below it. Mix all the ingredients for the glaze and dunk the croissants in the glaze. Pour the remaining glaze over the croissants. Let dry about 1/2 hour and serve.