How To Make Cronuts
Waiting in line is for suckers. It's time to make cronuts at home. posted on June 28, 2013 at 12:58pm EDT
Together, the two pastries are unstoppable. Behold: the croissant-doughnut, aka the CRONUT.
You can learn about the birth of this mystical pastry here.
And since obtaining just two of these babies from the single NYC bakery that makes them involves waiting in line for hours…
…you might be interested to know that you can make them at home.
Easy? Not exactly. Worth it? Yeah, we'd say so.
Here's what you'll need:
For the dough:
3/4 cups milk, warmed
1 tbs active dry yeast
1/3 cup sugar
2 large eggs
1 tsp vanilla
3 1/2 cups all-purpose flour (divided)
1 tsp salt
1 cup butter, at room temperature
For the maple glaze:
1/2 cup powdered sugar
3 tbsp pure maple syrup
1 to 2 tbsp milk, cream, or water
Let's get started: Everyone in the pool!
In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs, and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups flour, stirring and then kneading for a few (or several) minutes, until it's smooth and elastic, and still a little tacky.
After getting all worked up, let your dough chill.
Wrap it up and put it in fridge time-out for at least 30 minutes.
Meanwhile, whip butter with the rest of the flour until it's fluffy like frosting.
It won't taste like frosting. Sorry.
Roll out the dough and spread all that fluffy butter on top.
You want a rectangle about 13 x 8 inches and 1/4-inch thick.
Fold it in thirds like a letter.
LOL, remember paper letters? Wrap in plastic and put back in the fridge for another 30 minutes.
Pull the dough out and put it back on the countertop. Roll it out into another rectangle.
Fold it up like a letter. Yes, again!
Fold the left third over the middle, then the right third over that. The baking term for this fold is a "turn". To keep track of how many "turns" you've made, press your finger into the dough at the edge to make two marks. You can do this each time you roll and fold so that you know how many times you've done it.
Chill the dough for another 30 minutes.
Roll, fold, and chill the dough twice more. Admire the cool layers you just made.
Cover and refrigerate for at least an hour, or overnight.
Roll your dough out so it's between one and two inches thick. Cut it into rounds, rings, or strips/whatever you feel like.
Make sure you save your scraps to fry, too!
OK, let's fry 'em up! Use a big, heavy pot filled with a few inches of neutral oil.
Your oil temp should be about 350F. Cook the donuts in batches, without crowding them, flipping as necessary. When they're deep golden, transfer to a baking sheet lined with paper towels so they can drain.
Mix powdered sugar, maple syrup, and milk to make a quickie glaze. Now drizzle that business all over.
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