Thaw croissant dough covered either at room temperature for 1 hour or refrigerated overnight.
Poke a hole in center of each croissant and stretch dough to create a 1-inch hole.
Drop dough into deep fat fryer preheated to 350°F for approx. 2 minutes per side, until deep golden brown and fully cooked in the center.
Remove from fryer and drain then toss in a mixing bowl with sugar; serve warm.
