How to Make Cronuts, Part II

Prepare the Dough: Complete all steps outlined in How to Make Cronuts, Part 1 (The Dough).

Heat the Oil: In a deep fryer or saucepan, heat grapeseed oil to 350°F (175°C) over medium heat.

Fry the Cronuts (Donut-Style): Gently lower a risen cronut into the hot oil, frying two at a time until golden brown, about 1 1/2 to 2 minutes per side. Drain on racks over paper towels and let cool. Repeat with cronut holes.

Prepare the Glaze: In a shallow bowl, whisk together confectioners' sugar, milk, and vanilla extract until smooth and slightly runny.

Glaze the Cronuts (Donut-Style): Dip the top of each fried cronut into the glaze, then return to the rack and let stand until the glaze sets, approximately 15 minutes.

For Higher-Rising Cronuts (Croissant-Style): Remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1). Let it rest for 30 minutes.

Shape the Dough (Croissant-Style): On a floured surface, roll the dough into an 8x12-inch rectangle. Fold it into thirds and roll again to a 3/4-inch thickness. Use a 3-inch round cutter to cut 6 circles, then use a 1-inch round cutter to create the donut holes.

Proof the Cronuts (Croissant-Style): Line a baking sheet with waxed paper, dust lightly with flour, and place the cronuts and holes on top. Let them rise in a draft-free area until doubled in size, about 1 hour.

Fry the Cronuts (Croissant-Style): Heat grapeseed oil to 350°F (175°C). Carefully lower a risen cronut into the hot oil, frying two at a time until golden brown, about 1 1/2 to 2 minutes per side. Drain on racks.

Glaze the Cronuts (Croissant-Style): Dip in remaining glaze and let stand until glaze sets, about 15 minutes.