Cronut is a hybrid version of croissant and doughnut. Ever since Chef Dominique Ansel for Dominique Ansel Bakery in New York City developed Cronuts in May 2013, it has taken the world by storm. The chef insists that the recipe is specific and is not made by simply frying croissant dough.
However, home based cooks went ahead and created a homemade version of it. What I did was merely follow the recipe for croissants and cut the pastry dough into doughnut shape and deep fry them.
Source: Tracy’s Culinary adventures
For the dough
Flour- 3 cups
Cold whole milk- 1-1/4 cups
Dry yeast- 1 tablespoon
Sugar- 1/4 cup
Salt- 1-1/4 teaspoons
Unsalted butter- 2 tablespoons
For the butter square
Cold unsalted butter- 1-1/2 cups
Flour- 2 tablespoons
Oil for deep fying
In a bowl, mix the flour, yeast, sugar and salt. Slowly add the milk and knead till you get a rough ball. Add the butter and continue kneading until the butter is completely incorporated. The dough will still be sticky, but should form a rough ball and mostly clear the sides of the bowl. If more sticky, add little bit of flour, a tablespoon at a time. wrap the dough and refrigerate for an hour.
For the butter square, place the pieces of butter on your work surface and sprinkle the flour over the top of them. Mix it well so that the flour blends well into the butter and is smooth. Gather in a piece of plastic wrap and shape into a 7-inch square. Refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and on a lightly floured surface, roll it into a 8 x 15-inch rectangle.
Place the square of butter on the bottom half of the rectangle. You can use your hands to align the dough and the sides of the butter square.
Fold the top half of the rectangle of dough down over the bottom half so the square of butter is now enclosed. Press together the edges of the square to seal in the butter. Use your hands to even out the square.
Use your rolling pin to gently tap the dough, starting in the center and going outward, until the rectangle gets larger and the butter begins to soften slightly.
Fold one side of the dough to the center and then bring the other side up and over it – basically, you’re folding the dough like you would a business letter.
This is also called a “turn” of the dough.
Complete a second turn by folding the top half of the dough down to the center and then bringing the bottom up and over it.
Wrap the dough in plastic and refrigerate for 2 hours.
Repeat the process two more times. Again, wrap in plastic and refrigerate for 2 hours. Place the dough on a lightly floured work surface, roll out into 1″ thickness.
Cut out doughnut shapes.
Heat oil for deep frying the cronuts. Drop a piece of the dough into the hot oil. If it sizzles and starts to float, the oil is hot enough. Carefully drop the cronuts into it. They will puff up and double in size. So, make sure not to crowd the pan. Flip the cronuts. Drain when they turn golden brown on all sides.
You can serve them plain or with any glaze of your choice. You can even sprinkle caster sugar over it. Enjoy !!!