Remove croissant squares from freezer. Let sit 15 minutes until partially thawed. Cut into desired shape. For triangles, use a scraper to cut in half diagonally. For “square donuts” use a hole cutter or cookie cutter to cut shapes in the center of your “donut.” Let sit on trays approximately 45 min to completely thaw. Proof for 15-25 minutes at 100-110° F and 80-85% relative humidity. Pull from proof box and let sit to dry for approximately 10-15 min. Product should be a least 2x original size. Fry at 375° F for one minute on each side and glaze while still warm.