Make the glaze by mixing the water, vanilla, and powdered sugar until smooth. If preferred, thin with more water. Set aside.

Remove the Crescent dough log from the can and keep it in the log shape. Gently roll the log to make it 1-2 inches longer. Cut the log into ten even pieces.

With each piece, find the center of the spiral in the dough and poke your finger through to open it up. A small hole will form, and from here, you can work the dough to stretch it and make it into a large circle with a bigger diameter. The holes will close up a lot when you cook them; I suggest making a test donut to give you a better idea, or you can refer to the images. They don’t look like traditional donuts at first, but more like thin rings.

Open the basket and use a knife or spoon to manipulate any cronuts that need to be reshaped or adjusted. Sometimes, the air can cause them to go a little sideways.