Imperial Sugar
Dixie Crystals

Berries and Cream Crescent Doughnuts

Berries and Cream Crescent Doughnuts


Vanilla Pastry Cream

Crescent Doughnuts

  • 2 packages crescent rolls
  • 1 1/2 quart frying oil
  • 1 pint strawberries
  • 1 pint raspberries



  1. Preheat oven to 350°F.
  2. Prepare pastry cream by bringing milk and 4 tablespoons sugar to boil in a saucepan.
  3. In a separate bowl whisk egg yolks, salt and remaining 4 tablespoons sugar until thick and pale, about 2 minutes. Add vanilla and cornstarch.
  4. When milk comes to a boil add about one-fourth of milk to yolk mixture. Whisk rapidly. Pour yolk mixture into remaining milk and using a whisk bring to a boil.
  5. Whisk vigorously to prevent burning, once cream is thick as pudding remove from heat. Place a piece of plastic food film directly onto cream and place in refrigerator.
  6. Place oil onto heat source and heat to 325°F-350°F.
  7. Meanwhile, unwrap one package of Crescent rolls onto a cutting board. Stack half of dough onto another half. Repeat by stacking one half of dough onto remaining half. Press any perforations showing on dough together.
  8. Roll stacked dough slightly wider to ensure that it will fit your round cutter. Using a round cutter with approximate dimensions of 3 inches cut 2 circles. Using a round half-inch cutter, cut a hole in center.
  9. Press leftover dough into a circle and cut another pastry.  Repeat with remaining crescent dough package.
  10. Place about 2 doughnuts in oil and fry about 1 1/2 minutes on both sides. Place on paper towels.
  11. Prepare glaze by melting butter. Add powdered sugar, water, and vanilla and whisk well.
  12. Cut doughnuts horizontally in half. Spoon vanilla cream in middle and place strawberries and raspberries onto cream.
  13. Drizzle with glaze.