Cronut
The Cronut is a modern pastry that gained worldwide fame in 2013, thanks to Dominique Ansel, a French pastry chef in New York City. This special dessert combines the butteriness and layers of a croissant with the softness and fried flavor of a doughnut. Since then, countless bakeries and pastry shops around the world have offered their own versions of this delicacy. The layered dough and golden brown, crispy exterior make every bite irresistible. If you love the combination of croissant and doughnut, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the flour, sugar, salt, and dry yeast.
2
Add the lukewarm milk, egg, and vanilla extract, then start to mix the dough.
3
Knead until you have a smooth dough. Cover and let it rest for 1 hour, or until doubled in size.
4
Roll out the dough into a rectangle shape, then place the cold, thinly flattened butter on top.
5
Fold the dough like an envelope, then gently roll it out again. Repeat this folding and rolling process three times to create a layered dough. After each fold, refrigerate for 30 minutes.
6
Roll out the dough to about 2 cm thickness, then use a large glass or donut cutter to cut out circles.
7
In a deep pot, heat the oil to 350°F (180°C). Check the oil temperature with a small piece of dough – if it immediately floats to the top and gently fries, the oil is ready.
8
Fry the cronuts for 2-3 minutes on each side, until golden brown.
9
Remove the fried cronuts and place them on a paper towel-lined plate to absorb excess oil, then let them cool slightly.
10
Sprinkle with powdered sugar, or dip in melted chocolate or glaze for the perfect flavor.
