Directions

1. Thaw croissant dough covered either at room temperature for 1 hour or refrigerated overnight.
2. 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.
3. Remove from fryer and drain then toss in a mixing bowl with sugar; serve warm.