Strawberry Rhubarb Glazed Crescent Roll Donuts
Fresh strawberry-rhubarb glaze transforms refrigerated crescent roll dough into irresistible homemade donuts. The tangy-sweet fruit puree combines with white chocolate and vanilla for a bakery-quality glaze that sets beautifully. Perfect for weekend brunch, spring gatherings, or whenever you want impressive donuts without the fuss of yeasted dough. The clever technique of using crescent rolls makes these accessible for home cooks while delivering authentic fried donut texture and flavor.
Ingredients
- 1 cup fresh strawberries, quartered
- ½ cup rhubarb, diced
- 1 tablespoon butter
- ¼ cup heavy cream
- ¼ teaspoon pure vanilla extract
- ¼ cup white chocolate chips
- 1 cup powdered sugar
- 2 cans refrigerated Pillsbury Original Crescent Rolls, 8 oz, 8 count
- sprinkles(optional)
- flour, for dusting
- oil, for frying
Instructions
- 1
Cook strawberries and rhubarb with butter in saucepan over medium-high heat until soft
- 2
Puree fruit mixture with cream and vanilla in food processor until smooth
- 3
Return mixture to saucepan and heat until very hot but not boiling
- 4
Remove from heat and whisk in white chocolate chips until smooth
- 5
Refrigerate until chilled, then whisk in powdered sugar until smooth
- 6
Roll out crescent roll dough without separating and fold over along middle seam
- 7
Cut circles from dough at widest point of triangles using biscuit cutter
- 8
Cut smaller circles from centers to create donut holes
- 9
Reshape scraps and roll out to cut additional donuts
- 10
Heat oil to 3-inch depth at temperature between 360°F and 375°F
- 11
Fry donuts until golden brown on first side, flip and fry second side
- 12
Remove to wire rack or paper towel-lined plate
- 13
Dunk donuts in glaze and place on rack to set
- 14
Add sprinkles if desired
Tips
Maintain oil temperature between 360°F-375°F for donuts that seal quickly and don't absorb excess oil.
Chill the glaze completely before whisking in powdered sugar to prevent lumps and achieve smooth consistency.
Use a 3-inch biscuit cutter for optimal donut size - you'll get 7 donuts per tube of dough.
Good to Know
Store glazed donuts covered at room temperature for up to 2 days. Glaze can be refrigerated separately for up to 3 days.
Make glaze up to 3 days ahead and refrigerate. Fry donuts fresh for best texture.
Serve warm or at room temperature within a few hours of glazing for best texture.
Common Mistakes
Keep oil temperature steady to avoid greasy or undercooked donuts.
Don't skip chilling the glaze before adding powdered sugar to avoid lumps.
Substitutions
Vegan Options
General Alternatives
same technique
FAQ
Can I bake these instead of frying?
While you can bake at 375°F for 12-15 minutes, they won't have the traditional fried donut texture and may be denser.
What if I don't have a biscuit cutter?
Use a large glass for the outer circle and a shot glass for the center hole. Any round objects of appropriate size work.
How long will the glaze keep?
The strawberry rhubarb glaze stays fresh in the refrigerator for up to 3 days in a covered container.