Homemade Cronuts Recipe Recipe For Deviled

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HOW TO MAKE CRONUTS, PART II



How to Make Cronuts, Part II image

The fried cronuts have a crisp exterior and croissant-like texture. The first version is more like a donut and the second version is more like a deep-fried croissant. It's an adventurous, fun project for you to try soon.

Provided by Chef John

Categories     Bread

Time 2h30m

Yield 14

Number Of Ingredients 4

6 cups grapeseed oil for frying, or as needed
1 cup confectioners' sugar
1 ½ teaspoons milk, or as needed
½ teaspoon vanilla extract

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.

HOMEMADE CRONUTS



Homemade Cronuts image

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

3/4 cup milk, warmed
1 tablespoon active dry yeast
1/3 cup sugar
2 eggs
1 teaspoon vanilla
3 1/2 cups flour (divided)
1 teaspoon salt
1 cup butter, room temperature
1/2 cup powdered sugar
3 tablespoons maple syrup
1 -2 tablespoon heavy whipping cream
vegetable oil, for frying

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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