Grilled Cheese Croissant Donut (Cheesy Bacon Croissonut)
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
64
Spice
56
Sweetness
54
Sourness
43
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Open one tube of dough and unroll onto a lightly floured clean work surface
3
Lightly dust the top of the dough and a rolling pin with flour and roll the dough to a 12-by-14-inch rectangle, about 1/8 inch thick
4
Roll out the second tube of dough to the same size and thickness
5
Place the cheese slices in a single layer over one rectangle of dough
6
Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal
7
Fold the right side of the dough over one-third of the way to the center, and do the same with the left side to tri-fold the dough
8
Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick
9
Using a 3-inch donut cutter or 3-inch round cutter with a 1-inch round hole, cut out 4 donut shapes from the dough
10
Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides
11
Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 340 degrees F
12
Fry the donuts in batches until golden brown, about 1 minute per side
13
Drain on a wire rack-lined baking sheet
14
In a small bowl, mix together the Dijon mustard and honey until well combined
15
Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon
16
Serve immediately