Easy Cronuts Recipe Recipes Recipe For Deviled

HOW TO MAKE CRONUTS, PART I

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.

CRONUTS RECIPE

Steps:

• Put oil in pan min. 2" deep and heat to 350 degrees.
• Fold dough in half in one direction then repeat in other direction.
• Cut out 3" circles of dough using biscuit cutter of cup/glass.
• Cut a 1" circles from center of each.
• Gather up scraps of dough, roll and cut an additional cronut.
• Fry approximately 90 seconds on each side until golden brown and cooked through.
• Drain on paper towels.
• Cool before glazing and filling.
• Split cooled cronuts in half and fill each with 2 tbs of pudding then replace top.
• Make glaze and drizzle over top. Set aside until glaze has set.

HOW TO MAKE CRONUTS, PART II

Steps:

• Once dough has been made, cut, and dough has risen (see How to Make Cronuts, Part I), continue on to fry and glaze your homemade cronuts.
• Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
• Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool.
• Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
• Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
• Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
• Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
• Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks.
• Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.

DEVILED POTATO BITES RECIPE BY TASTY

Steps:

• Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
• Sprinkle with salt, and spray with cooking oil.
• Bake at 400˚F (200˚C) for 40 minutes, or until soft.
• Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
• In a food processor, combine all remaining ingredients.
• Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
• Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
• Sprinkle with paprika or seasoning salt and chives.
• Enjoy!

CRONUTS

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.