How to Make Cronuts, Part II

Instructions

• Complete all steps in How to Make Cronuts, Part 1 (The Dough) .
• Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
• Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Repeat to fry cronut holes.
• Whisk confectioners' sugar, milk, and vanilla for glaze in a shallow bowl until smooth and slightly runny.
• Pick up a fried cronut and gently dip the top in glaze; return to the rack and let stand until glaze has set, about 15 minutes. Higher-Rising Cronuts:
• When ready to make the remaining cronuts, remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1 (The Dough) ). Let sit for 30 minutes.
• Roll dough on a floured surface into an 8x12-inch rectangle. Fold dough in thirds and roll again into a 3/4-inch thick rectangle. Use a sharp 3-inch round cutter to cut 6 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
• Line a baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto the prepared baking sheet and let rise in a draft-free place until doubled in size, about 1 hour.
• Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
• Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. The extra fold and thicker dough will result in taller cronuts than before. Let fried cronuts drain on racks. Repeat to fry cronut holes.
• Dip in remaining glaze and let stand until glaze sets, about 15 minutes.