Homemade Cronuts

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Aug 25, 2015

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Homemade Cronuts

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Homemade Cronuts
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Yield Cronuts
Author Rachel Farnsworth
Prep time 1 hour 25 minutes
Cooking time
Total time 1 hour 25 minutes

Description

If Time Magazine names you one of the "25 Best Inventions of 2013" you know you're good! This recipe takes a bit of time to make the laminated croissant dough and let it rest properly, but the finished result is so worth it!

Ingredients

  • 3 1/2 cups all purpose flour
  • 1 tablespoon salt
  • 1/4 cup granulated sugar, plus 1 TB
  • 1 tablespoon instant yeast, plus 1 1/2 tsp
  • 1 cup lukewarm water, plus 2 TB
  • 1 large egg white
  • 8 tablespoons unsalted butter, softened
  • Pastry Dough
  • Other
  • Nonstick cooking spray, as needed
  • plastic wrap
  • parchment paper
  • 4 cups vegetable oil
  • 1/2 cup powdered sugar
  • whipped cream as needed
  • sliced strawberries as needed

Instructions

DAY 1
  1. In the bowl of a stand mixer, use the dough hook to mix together flour, salt, sugar, yeast, water, egg white, 8 TB butter, and heavy cream. Mix until combined.
  2. Transfer to a large, lightly-greased bowl. Cover with a tea towel and let rise 2 to 3 hours until double.
  3. Punch down and fold the edges towards the center. Transfer to a piece of parchment paper and shape into a 10-inch square.
  4. Place the dough and parchment paper onto a sheet pan. Cover the pan with plastic wrap and refrigerate over night.
  5. Make the butter block by drawing a 7-inch square onto a piece of parchment paper. Turn the paper upside down so that the ink side won't touch the butter.
  6. Place the butter on the center of the square and top with another piece of parchment paper. Use a rolling pin to roll the butter out onto the square, spreading with a butter knife as needed towards the end.
  7. Transfer the parchment paper to a hard surface like another baking sheet, cover with plastic wrap, and refrigerate over night.
DAY 2
  1. Remove the butter and dough from the refrigerator and let stand at room temperature for 20-30 minutes.
  2. Roll the pastry dough into a 12-inch square. Place the butter in offset in the center of the dough so that it looks like a diamond in the middle of the dough square.
  3. Fold the edges of the dough up and over the butter to the center, covering the butter block completely.
  4. Working from the center, roll the dough out into a 20-inch square. TIP: Measure your rolling pin for a guide for proper size.
  5. Fold the dough in half (forming a 10-inch x 20-inch rectangle) and then in half again (forming a 10-inch square).
  6. Repeat steps 4 and 5.
  7. Wrap the dough in plastic wrap and refrigerate over night.
DAY 3
  1. Remove dough from the fridge and let stand at room temperature for 1 hour.
  2. Roll the dough out into a 15-inch square, half an inch thick. Use a 3.5 inch donut cutter, or a 3.5 inch ring and a 1 inch ring, to cut donuts out of the dough and the hole in the middle.
  3. Transfer the cronuts to a baking sheet lined with parchment paper. Space 2 to 3 inches apart. Cover loosely with plastic wrap and let rise 2 hours.
  4. Heat the vegetable oil in a large saucepan or pot to 350 degrees. Use a candy thermometer to get the temperature right.
  5. Prepare the glaze by mixing together 1 cup powdered sugar, 1 tsp vanilla extract, and 1-2 TB cold water (as needed) until smooth and pourable.
  6. Fry the cronuts in batches of 2-3 at a time for 90 seconds. Carefully flip them over to fry for another 60 to 90 seconds. Remove from oil and place on a paper towel lined baking sheet or plate to drain.
  7. While cronuts are still warm, drizzle glaze over tops.
  8. Cool cronuts completely. Divide and fill with whipped cream and sliced strawberries, or other filling of choice.

Notes

Mix it up! Use other fillings such as pastry cream, nutella cream, chocolate cream and more.