apDominique Ansel has done the unthinkable: he made Cronuts even more craze-worthya by shrinking them into Cronut holes and filling them with Nutella. Though they were only available for one day, that doesn't mean you can't get a taste; watch the video to see our easy, homemade take on these addictive nibbles. pbr pWant to make classic Cronuts at home? Here's our simplified, home-kitchen-ready recipea. pbr ia Inspired by Dominique Ansel's Cronutap Nutella-Filled Croissant Doughnut Holes IngredientspbFor the doughb:br br Canola oilbr br 2 (8-ounce) canisters refrigerated Pillsbury crescent dinner rollspbr pbFor decorationb:br br 12 cup granulated sugarbr br 1 cup Nutella pbr pbSpecial equipmentb:br br Bismarck piping tipapbr Directionsolbr liTo fry dough: In a heavy 2-quart saucepan, pour in enough oil to fill it at least 2 inches deep. Heat over medium heat to 350ºF.libr liOpen the dough canisters, and divide the dough into sets of 2 triangles. Press the perforations together on each pair to seal and form a rectangle. Stack 2 rectangles on top of one another, press them together, and then fold them widthwise. Press down. Repeat with the remaining dough.libr liUse a 1-inch-round biscuit cutter to cut the holes. Reserve the remaining dough.libr liFry the dough in hot oil for 45 to 90 seconds on each side or until golden brown and cooked through. Drain on the paper towels, and allow them to cool slightly.libr liTo assemble: Roll croissant doughnut holes in granulated sugar. Add Nutella to a piping bag fitted with a Bismarck piping tip, and carefully inject each hole with Nutella. Serve immediately.