How to Make Cronuts?

Answer 1

If you're into breakfast pastries, you've probably heard of the cronut. It's a creative blend that uses faux croissant dough to produce a bite sized donut. The result is the flakiest, lightest donut you're ever likely to see -- or sample. If you can't find cronuts at your favorite donut shop, there's no reason you can't grab a cast iron skillet or fryer and make a batch yourself. Yes, there are a few steps involved, but the results are worth it. If you like to try new things in the kitchen, this recipe is for you.

Cronuts Recipe

This recipe is all about the prep. The goal here is to produce multiple thin layers of dough with butter in between. When cooked, each layer separates slightly from the one above and below it, creating an airy and delicious texture somewhat like filo dough, but softer.

Ingredients

• 3/4 cup warm milk (approx. 105 degrees F)
• 1 tbsp. active dry yeast
• 3 eggs
• 1/3 cup granulated sugar
• 1 tsp. vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 cup unsalted butter, room temperature
• High temp oil for frying

Directions

1. Combine milk and yeast.
2. Add eggs, sugar and vanilla, stirring to incorporate.
3. Add a cup of flour and one teaspoon of salt to the mixture.
4. Slowly add the remaining flour (less 1/4 of a cup) in half cup increments.
5. Flour your hands and knead the dough for five minutes or until it becomes smooth and pliable. The dough should remain slightly sticky throughout.
6. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
7. Cream butter with the remaining 1/4 cup of flour and set aside.
8. Once the dough has chilled, roll it out on a floured surface to a thickness of a 1/4 inch. Aim for a rectangular shape approximately 14" x 17".
9. Layer the butter mixture evenly onto the dough.
10. Fold the dough in thirds and chill (again for about a half hour).
11. Roll out the dough to the dimensions above, fold into thirds, wrap and chill.
12. Repeat this process three more times. The resulting dough will have multiple thin layers with butter in between. After the final roll and fold, the dough can be chilled overnight.
13. Roll dough to a thickness of about 1-inch and cut into 2-inch squares, strips, rounds or rings.
14. Bring oil to 350 degrees F and fry cronuts in small batches until golden brown.
15. Drain on paper towels.
16. Add frosting, granulated sugar or powdered sugar to cronuts while they're still warm.

Recipe makes about 30 cronuts