Cronuts – the croissant/donut
3/4 cups warm milk
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour (divided)
1 teaspoon salt
1 cup room-temperature butter
1/2 cup powdered sugar
3 tablespoons pure maple syrup
1 to 2 tablespoons milk
In a large bowl, mix together milk and yeast. Add in sugar, eggs, vanilla, and salt.
Add in one cup of the flour, mix. Add in two more cups of flour, kneading until dough is elastic but still a little tacky.
Transfer the cronut dough over to a baking sheet, cover with plastic wrap and chill in the refrigerator for half an hour.
While dough is chilling, combine the butter and 1/4 cup flour with mixer, until smooth.
Take dough out of the refrigerator, and set it onto the lightly floured counter top. Roll the dough into a rectangle about 1/2″ thick. Spread the butter evenly over the dough. This is where it gets fun. Fold the dough in thirds, like you would a piece of paper. Cover the dough in plastic wrap, and put it back in the refrigerator for another 30 minutes.
Take the dough out, put it back on the countertop, and roll it out into another rectangle. Be sure to keep the open sides to your left and right. Fold the dough into thirds again. Chill the dough for another 30 minutes.
Repeat this process four times total. The first time you chilled the dough did not count – so you need to do it three more times after doing the step above. This part really confused me. The last time you wrap the dough in plastic wrap and put it in the fridge, leave it in there for an hour.
Heat deep fryer up to 350* F. Roll your dough out to 1″ thickness, then cut into rings. I used a drinking glass for mine, and the lid of the sprinkles to make the holes in the middle. Practiced cooking the dough holes before putting the actual croissant rings in the fryer.
Fry croissant rings, one at a time, until brown. This took about a minute or two on each side for mine. Flip them as necessary until they’re the perfect golden brown. Set croissant rings on paper towels to drain. Roll in cinnamon and sugar, and cover with maple glaze or the frosting/icing of your choice.
To make maple glaze, whisk together powdered sugar, maple syrup, and milk. Drizzle over cronuts while they’re still warm. This batch made 9 cronuts
3/4 cups warm milk
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour (divided)
1 teaspoon salt
1 cup room-temperature butter
1/2 cup powdered sugar
3 tablespoons pure maple syrup
1 to 2 tablespoons milk
In a large bowl, mix together milk and yeast. Add in sugar, eggs, vanilla, and salt.
Add in one cup of the flour, mix. Add in two more cups of flour, kneading until dough is elastic but still a little tacky.
Transfer the cronut dough over to a baking sheet, cover with plastic wrap and chill in the refrigerator for half an hour.
While dough is chilling, combine the butter and 1/4 cup flour with mixer, until smooth.
Take dough out of the refrigerator, and set it onto the lightly floured counter top. Roll the dough into a rectangle about 1/2″ thick. Spread the butter evenly over the dough. This is where it gets fun. Fold the dough in thirds, like you would a piece of paper. Cover the dough in plastic wrap, and put it back in the refrigerator for another 30 minutes.
Take the dough out, put it back on the countertop, and roll it out into another rectangle. Be sure to keep the open sides to your left and right. Fold the dough into thirds again. Chill the dough for another 30 minutes.
Repeat this process four times total. The first time you chilled the dough did not count – so you need to do it three more times after doing the step above. This part really confused me. The last time you wrap the dough in plastic wrap and put it in the fridge, leave it in there for an hour.
Heat deep fryer up to 350* F. Roll your dough out to 1″ thickness, then cut into rings. I used a drinking glass for mine, and the lid of the sprinkles to make the holes in the middle. Practiced cooking the dough holes before putting the actual croissant rings in the fryer.
Fry croissant rings, one at a time, until brown. This took about a minute or two on each side for mine. Flip them as necessary until they’re the perfect golden brown. Set croissant rings on paper towels to drain. Roll in cinnamon and sugar, and cover with maple glaze or the frosting/icing of your choice.
To make maple glaze, whisk together powdered sugar, maple syrup, and milk. Drizzle over cronuts while they’re still warm. This batch made 9 cronuts
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51914-cronuts-croissant-donut.html
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