The Windmill version of the New York cronut. The dough is a modified puff pastry. Once fried they are rolled in sugar, filled with a delightful pastry cream, then drizzled with a cream glaze. Mmmm-mmm good! They take 2 days to make, so it will be a weekend item rather than daily. We are calling them cream donuts until we think of a name. Any ideas?

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