So as I finished the end of my pastry series on my youtube channel (croissants, Pain au chocoalt and Kouign Amann) I realized I couldn’t be done without the elusive CRONUT! Again using the same dough, same recipe just made differently it’s a wonderful treat that everyone loves! AND today is national DONUT day so it’s just too perfect!
A cronut should be flaky and sweet, with a crunch to the outside that’s been fried and a soft flaky inside. Mmmm I roll my sides in sugar and top it with a donut glaze, but next time I’m going to pipe some filling inside as well, Mmmmm They are rich and tasty just like a dessert should be! AND they really aren’t any harder than the other pastries I’ve made OR even some donuts I’ve made over the years!
The Dough -in the video I mention rolling out and folding and rolling out and folding – turns 1 and 2 – without refrigerating between, I highly suggest you not cut corners and refrigerate after every turn – for the cronut you’ll actually stop after the 3rd turn (DON’T do a 4th)
The glorious cronut – You can use a deeper container of oil for better floating, but keep a thermometer in the oil to keep an eye on it, Make sure you let the oil come back up to the right temperature after each round or your’ll get oil soaked cronuts.
So what do you think? Will you be trying it? I’d love to hear suggestions for fillings and other glazes, I know the ORIGNAL cronut comes in a ton of flavor options! I’ve made them about 3 times now, I just wish the batch made more. I’m going to do a double batch next time, I’ll let you know how it goes!
- 1 C whole milk warmed
- 2 1/2 tsp active dry yeast
- 1 Tbsp granulated sugar
- 2 3/4 C all-purpose flour
- 1 tsp salt
- 2 Tbsp butter softened and cut into small chunks
- 1 1/2 C butter cold
- 3 Tbsp all-purpose flour
- 1/4 C powdered sugar
- 1 tsp salt
- granulated sugar
- 1 1/2 C powdered Sugar
- 2-4 Tbsp whole milk
- 2 tsp vanilla
- In your mixing bowl add milk, yeast and sugar together and let proof 5-10 mins until the yeast is dissolved.
- Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until it's combined, then mix 2-3 more mix until it's smooth (if you don't have a bosch you can knead by hand about 5 mins)
- Let the dough sit (covered) for 1 hour (or until doubled in size).
- With your hands, on the counter (or in your ) mix the cold butter, flour, sugar and salt until it is without lumps. Work quickly to keep the butter cold.
- Place the butter on plastic wrap and shape it into a 9x7 in rectangle. Wrap and refrigerate the butter 30 mins
- knock the dough down, knead lightly in the bowl and refrigerate for 30-45 mins.
- Roll out the dough onto a lightly floured surface to a 15 x 8 inch rectangle.
- Take the rectangle of butter and place over 2/3 of the dough leaving a 1/2 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.
- Roll out the dough/butter into a 18x8 rectangle, fold into thirds again (first turn) - wrap in plastic wrap and refrigerate 30 mins
- Repeat 2 more times (roll out, fold, refrigerate - 2nd and 3rd turns)
- roll out the dough to 1/2 an inch thick.
- Using a 3 inch cutter with a 1 inch center cut your cronuts (you can't re-roll this so cut out so cronut holes -for testing the oil - and throw away any extra dough)
- Put aside and let rise until they are double in size, about 2 hours
- Heat up 3 inches of oil to 350° F
- Start by testing the oil with the cronut holes, they aren't the best to eat but you can tell if you oil is hot enough by using them for testing. if they separate too much and fall apart the oil isn't hot enough, if they start to burn it's too hot, you want them to poof a little and turn golden brown
- When your oil is hot enough place the cronuts in, you want to put in enough that they are floating but not over crowded
- Cook 90 seconds to 2 mins on each side
- let them strain/cool on a cooling rack over paper towels
- mix the powdered sugar, milk and vanilla together until smooth
- Place the extra sugar in a deep plate
- When the cronuts have cooled slightly, but are still warm but not hot, and roll them the sugar on the sides, the dip the top into the glaze, let cool completely then enjoy!
And in honor of National Donut Day the #celebratingfood2015 bloggers are at it again! check out these 17 amazing treats!
Homemade Cronuts – Ashlee Marie (here, scroll up)
Easy Chocolate Glazed Donuts – Summer Scraps
Baked Gluten Free Lemon Blueberry Doughnuts – Tried and Tasty
Easy Custard Bismarks – Real Mom Kitchen
Lightened Up Strawberry Lemonade Donut Ice Cream Sandwiches – Happy Food Healthy Life
Baked Cinnamon Sugar Donuts – Creations by Kara
Easy 15-Minute Maple Bars – Butter with a side of bread
Chocolate Glazed Donuts – Jamie Cooks it up
Baked Powdered Sugar Donut Holes – Cupcake Diaries
Easy Jelly Filled Donuts – Like Mother Like Daughter
Basic fried donuts – Ashlee Marie
Apple Cider Donuts – Real Mom Kitchen
Chocolate Glazed Donuts – Butter with a slice of bread
Stuffed S’mores Donuts – Ashlee Marie
Apple Fritters – Jamie Cooks it up
Coconut and Lime Donuts – Happy Food Healthy Life
Stuffed Maple and Candied Bacon Donuts – Ashlee Marie
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