Jessie Oleson

Print This Recipe Print This Recipe

If Elvis were alive and well in the United States right now, what would he be eating?

Probably the doughnut-croissant hybrid which has taken the nation by storm, known by two memorable syllables: Cronut.

The beautiful marriage of flaky dough and crispy frying has captured the hearts and appetites of many. If you are what you eat, this is a treat so rich it’s practically royalty. This makes it perfect, of course, for a treat dedicated to the King’s birthday. This adaptation inspired by the famous treat comes together in minutes, thanks to the use of store-bought crescent pastry dough, but is unique in its rich peanut butter filling, subtle and nuanced thanks to honey-infused The Bee’s Knees peanut butter. If some is good, more is better, so it’s also got a decadent The Bee’s Knees glaze on top, too. Finishing things off is chopped bananas as garnish,which add a wonderful sweetness that plays well with the honey and peanut butter and pays homage to some of Elvis’s favorite flavors. With all of this amazing flavor going on, I’d like to dub this treat…

Crobananapeanuts (or, Elvis peanut butter doughnut croissants)

Peanut Butter Banana Cronut What Would Elvis Eat

Prep time: 30 minutes
Cook Time: 20 minutes
Total time: 50 minutes
Yield: 8 pastries

Ingredients

Ingredients

½ cup The Bee’s Knees peanut butter
cup brown sugar
pinch of salt
½ cup heavy cream
One (8-ounce) tube refrigerated crescent rolls
Oil, for frying pastries

For the glaze
½ cup The Bee’s Knees peanut butter
½ stick butter
1 cup confectioners’ sugar

To finish
1 banana, chopped into small pieces

Procedure

1. Line a wire rack with paper towels for blotting the pastries later. Set to the side. Prepare the filling. Cream the peanut butter in a stand mixer until soft, about 2 minutes on high speed. Add the brown sugar and pinch of salt and mix until completely combined and fluffy, about 2 minutes more. Slowly add the cream so that it can incorporate. Set to the side for the moment.

Cream the peanut butter in a stand mixer until soft, about 2 minutes on high speed.

2. Open the tube of crescent rolls. Unroll them so you have a large rectangle.

2.	Open the tube of crescent rolls. Unroll them so you have a large rectangle.

3. Gently, using your hands, press the indents so that it becomes one big rectangle without perforations.

Gently, using your hands, press the indents so that it becomes one big rectangle without perforations.

4. With a pastry brush or a knife, delicately spread about 1 tablespoon of the peanut butter cream mixture on half of the rectangle. Fold the other half on top. If you see any perforations on the flipped side, work them into the dough.

With a pastry brush or a knife, delicately spread about 1 tablespoon of the peanut butter cream mixture on half of the rectangle.

5. Gently stretch the dough by hand until it is about 9 by 6 inches. This way, you will be able to get 6 cutouts with a 3-inch doughnut cutter. Cut out 6 doughnut shaped rounds using a doughnut cutter. Try not to twist the dough too much as you remove the cutouts, because this will keep them from rising as much. Reserve the extra dough. Re-roll and cut out 2 more cutouts. Note that these won’t have the same rise as the rest of the pastries, but they’ll still be tasty.

Cut out 6 doughnut shaped rounds using a doughnut cutter.

6. Fill a heavy bottomed skillet or large saucepan with enough oil to fill the pan at least 1 ½ inches deep. Heat the oil over medium heat, until it has reached between 350 and 375°F. Once it has, you can gently place as many cutouts as will comfortably fit in the pan without touching. Fry for about 1 minute (could be a little less), until golden on the bottom. Flip using a slotted spoon, tongs, or a spatula, and repeat on the other side.

Frying Cronuts

Fried Cronut

7. Using a slotted spoon, transfer the fried rounds to the wire rack lined with paper towels you have set up. Repeat until you’ve fried all of the pastries. Let cool.

fried

8. Now, split the pastries in half. There should be a natural “seam” from where you folded the crescent dough, but a knife will help separate them. The pastries made from the extra re-rolled dough may not separate as easily.

split the pastries in half

9. Spoon 1 heaping ½ tablespoon of the peanut butter cream on to each doughnut bottom, and then sandwich the top back on.

Cream Filling

Cronut Sandwich

10. Prepare the glaze. Melt the butter and peanut butter together in a small saucepan. Once melted, stir in the confectioners’ sugar until it is melted. There may be some graininess to the mixture owing to the natural texture of the peanut butter–that is ok. While still warm, spoon the glaze over the pastries.

Prepare the glaze

11. Garnish immediately with banana pieces. Serve immediately.

Garnish immediately with banana pieces

oh no i couldn't

PEANUT BUTTER GIVEAWAY

Jessie took the cronut food trend and created a treat fit for the King, Elvis Presley, by adding some peanut butter, banana, and honey. What other popular food trend do you think could be adapted to honor the King?

Leave a comment below with your answer to enter for a chance at winning a jar of The Bee’s Knees, the peanut butter used in this recipe.

DETAILS:

- The giveaway is open to USA residents only and will run until Monday, January 13, 2014 at 11:59 PM EST.
- One entry per person.
- Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
- Winner(s) will have until 1/16/14 to claim their prize or we will choose another winner.
- Winner will win one 16oz jar of The Bee’s Kneesl. Product will be shipped by Peanut Butter & Co.
- No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Tags: , , , , , , , , ,

15 Responses to Crobananapeanuts (or, Elvis peanut butter doughnut croissants)

  1. Jessica says:

    Superfoods! How about mixing PB and honey as a dressing for a banana quinoa salad?
    (Something tells me I may be trying that for breakfast soon now!)

  2. Kristin Troska says:

    How about melted PB on a banana split? Yum!

  3. christine connallon says:

    How about peanut butter muffins with honey drizzed on top? Yummo!

  4. Katie S. says:

    A PB and Banana Quinoa parfait

  5. Jeff Amador says:

    I would love some peanut butter and banana gelato

  6. Kelli says:

    I’d make a banana split with vanilla & chocoalte ice cream, sliced caramelized bananas & crunchy peanut butter

  7. Mindy says:

    I would make a dessert pizza. Homemade chocolate chip cookie crust ( baked then cooled, then add the sauce, etc.), sauce( made of cream cheese, peanut butter, powder sugar, milk), Sliced bananas, then a drizzle of honey all over the pizza.

  8. nik says:

    Double decker ice cream sandwiches…Cookie/PB and Banana slices/Cookie/Ice Cream of your choice/Cookie. Add another layer for a Triple Elvis! :)

  9. Joy says:

    peanut butter and banana gelato!! yum!

  10. Ryan says:

    PB,honey and bacon on bread or bagel….or a smoothie!

  11. Molly says:

    Baked banana with peanut butter filling and honey drizzle.

  12. Jessica says:

    Pancakes… chocolate pancakes with a honey PB drizzle, topped with sliced bananas!

  13. Geraldine says:

    Honey cake cupcake with banana cream filling, peanut butter glaze, topped with chopped salted peanuts and banana chips pieces.

  14. Francisco says:

    What about making it a soup for these cold days? A warm, creamy peanut butter, honey, and banana soup garnished with bacon.

  15. mstk says:

    i think some yummy pancakes with some peanut butter and honey and banana would be great!

Rate This Post

VN:F [1.9.2_1090]
Rating: 0.0/10 (0 votes cast)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>