HOW TO MAKE CRONUTS, PART I
Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 5h5m
Yield 14
Number Of Ingredients 11
Steps:
- Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
- Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
- Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
- Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
- Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
- Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
- Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.
- Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 27.7 g, Cholesterol 44.5 mg, Fat 12.4 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.6 g, Sodium 188.9 mg, Sugar 2.8 g
CRONUTS
Make and share this Cronuts recipe from Food.com.
Provided by pammyowl
Categories Low Protein
Time 20m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
- Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
- To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
- Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
- Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
- In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.
Nutrition Facts : Calories 1679, Fat 151.6, SaturatedFat 20.4, Cholesterol 38.7, Sodium 595.8, Carbohydrate 76.9, Fiber 3, Sugar 29.1, Protein 8
EASY HOMEMADE DESSERTS ROLLS ( CRONUTS)
These quick and easy doughnut/croissant (CRONUTS) were posted by offthemeathook.com- I think her name is Kathy.These are her photos and recipe..so easy and simple I know you will want to try them. They remind me of a cross between French Cruellers and creampuffs.
Provided by Pat Duran
Categories Other Desserts
Time 20m
Number Of Ingredients 5
Steps:
- 1. Make the night before: Prepare a large pan with parchment paper and spray with cooking spray and place the frozen croissants on it, well spaced. They will grow a lot! Leave out overnight to rise , about 7 to 10 hours. Next day.....
- 2. the croissants should already be roughly in a circle shape but if you want them perfect, gently shape the dough into an even round gently.
- 3. Now use a cookie cutter or decorators icing tip. to cut holes in the middle. Save the holes to use as testers for the oil.
- 4. Heat about 2 inches of oil in a heavy pot over high heat. When oil is shimmery, add a hole to test it. the croissant dough will cook and brown within 10 to 20 seconds when oil is hot enough.
- 5. Carefully lower the cronuts into the oil in batches. Don't overcrowd the pan. They will brown very quickly.5 to 10 seconds on each side. Remove with a slotted spoon and drain on paper towels. Repeat until all are fried.
- 6. These can be filled or just glazed. to glaze put the zest from the orange or lemon and the juice of either with the vanilla into a bowl. Add powdered sugar and stir until it's the consistency of Elmer's glue. dip the warm Cronuts into the glaze.
- 7. To fill: Poke 3 holes in the bottom (or just slice in 1/2 and fill , then put top back on--us a serrated knife) of each cronut with a chopstick and fill with the following custard using a pastry bag with a small plain nozzle.. then glaze; Filling: 1 cup milk 1 teaspoons vanilla extract 2 egg yolks 1/4 cup granulated sugar 1 Tablespoon cornstarch 1 cup heavy cream,whipped Heat the milk and vanilla until just below boiling point. Cream yolks, sugar and cornstarch then gradually pour in the hot milk while whisking. Return the mixture to the saucepan and cook, while stirring until thick. Place in a bowl, cover and allow ti cool completely before folding in the the whipped cream. Place the cream in a piping bag with a small plain nozzle. Fill the 3 holes you made.
- 8. more ideas
- 9. more ideas
- 10. what's left from this morning:
HOMEMADE CRONUTS
In May 2013, New York chef Dominique Ansel introduced his hybrid croissant-donut to the world, and it's not been the same since! People wait on line for hours to taste one of his delectable delights. Luckily, making them is not as difficult as one would think.
Provided by JackieOhNo
Categories Breakfast
Time 4h40m
Yield 1 dozen
Number Of Ingredients 12
Steps:
- In a large bowl, stir together milk and yeast, then sugar, eggs, and vanilla. Add 1 cup flour and salt. Gradually add 2-1/4 cups more flour, stirring, then kneading, until dough is smooth. Transfer to a baking sheet, cover with plastic wrap, and refrigerate 30 minutes.
- Beat butter and 1/4 cup flour with a mixer until smooth. Place chilled dough on a lightly floured surface and roll into a 1-4/-inch rectangle about 13x8 inches. Spread butter mixture evenly over dough. Fold dough in thirds, like a letter; cover with plastic wrap and refrigerate 30 minutes more.
- Remove dough, roll it into a rectangle again, then fold both edges ot to the middle. Refrigerate 30 minutes, then repeat folding and chilling sequence twice more, finally chilling the dough at least an hour.
- In a heavy pot, heat 2 or 3 inches oil to 350°. Roll out dough to 1- to 2-inch thickness and cut into rings. Cook cronuts in batches, flipping as needed, until golden. Transfer to a paper towel.
- Whisk together powdered sugar, syrup, and whipping cream to make a glaze. Drizzle glaze over the cronuts while they're still warm.
Nutrition Facts : Calories 4230.2, Fat 211.1, SaturatedFat 128.2, Cholesterol 906.2, Sodium 4207.9, Carbohydrate 515.8, Fiber 15, Sugar 163.7, Protein 70.9
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- Heat the milk and 1/2 of the sugar in a medium saucepan over medium heat, being careful not to burn the milk. In a separate bowl, whisk together the egg yolks, other 1/2 of the sugar, flour, and salt. Remove the milk from the heat and slowly whisk it into the egg-flour mixture. When all of the milk has been incorporated, add the mixture back into the saucepan and cook, whisking constantly and vigorously, until the mixture is boiling and thick. Stir in the vanilla extract and strain the mixture through a fine-mesh sieve into a bowl. Place plastic wrap directly on the service of the cream so a skin does not form. Chill in the refrigerator until ready to use.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, salt, and softened butter. In a separate bowl, combine the milk and water and heat to just above body temperature. Whisk in the yeast with the warm milk and water and let stand for 5 minutes until foamy. Add the yeast mixture to the dry ingredients and mix just until combined, about 2 minutes. Scrape down the sides of the bowl and mix again for 1 minute until there are no dry spots. Form the dough into a ball and place in a greased bowl. Cover with a damp cloth and place in a warm spot. Let rise until doubled in size, about 45 minutes. Once the dough has risen, punch down dough and chill for 1 hour.
- Meanwhile, place the butter in between 2 pieces of parchment paper and using a rolling pin, flatten and shape into an 8-by-8-inch square.
- Once butter block is ready, roll out the chilled dough on a lightly floured surface into a 12-by-12-inch square. Place the butter square on top of the dough square so that the corners of the butter block are pointing to the sides of the dough square. Gently fold the corners of the dough over the butter block to meet in the middle. Pinch together the dough at the seams so the butter block is completely sealed. Using a rolling pin, pound the dough slightly to make it easier to roll out. Roll dough out into a 20-by-8-inch rectangle. Brush off any excess flour and fold the dough into thirds, like a letter. Cover with plastic wrap and chill for 1 hour. Repeat the folding and chilling process 2 more times.
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5/5 Category Breads & DoughsCuisine AmericanTotal Time 5 hrs 15 mins
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- When all of the ingredients have been incorporated place the mixture back in the sauce pan and cook whisking quickly until the mixture is boiling and thick.
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