CRONUTS
A hybrid of a donut and a croissant, fried and coated in sugar.
Provided by Beeta @ Mon Petit Four
Categories Dessert
Time 22m
Number Of Ingredients 6
Steps:
- Unfold your puff pastry sheets (they come folded into thirds) and leave them out at room temperature to defrost - about 15 to 20 minutes. Brush the top of each sheet with your beaten egg. Fold the sheets back into thirds and set in the freezer for about 15 minutes.
- Heat the oil in a small saucepan over medium-high heat. Once oil starts to bubble, it's ready. Take puff pastry out of the freezer, and without unraveling, cut out 3 donut shapes out of each sheet. If you don't have a donut cutter, then use a small glass. Use a pastry tip (or other small round object) to cut out small holes from the center.
- Fry each donut ring in the oil for about a minute each side. The first one may take more than 1 minute since the oil may not be at optimal heat, but the goal is to get a deep, golden color. Once done, move the cronut to a paper towel to slightly cool on.
- While you continue to fry the rest of the cronuts, dip and roll the already made, slightly warm cronuts into your sugar-cinnamon mixture. If desired, pour crème anglaise over the top.
Nutrition Facts : Calories 260 calories, ServingSize 9 Servings
PUFF PASTRY DONUTS (CRONUTS)
These Puff Pastry Donuts (Cronuts are made using puff pastry sheets, deep-fried, and covered in a delicious glaze.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place on top of the floured surface. With a pastry brush, brush the inside of the puff pastry sheet with egg and fold into thirds (like you would a letter). Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.
- Begin to heat the oil to 350 Degrees in a deep fryer. Remove the puff pastry from the freezer and using a doughnut cutter about 1 1/2-2 inches in width, and begin to cut out doughnuts on the puff pastry. Do not open the puff pastry sheet. Leave as is. Save the scraps to make doughnut holes.
- Place the doughnuts in the hot oil and fry for 5 minutes while flipping on each side until golden brown and puffed. Use a slotted spoon and remove from oil and turn to a plate lined with a paper towel. Repeat process for all doughnuts.
- In a large bowl, whisk together the powdered sugar, milk, salt, and vanilla exact until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.
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