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.
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INGREDIENTS
Nutrition- 3⁄4
- 1tablespoon active dry yeast
- 1⁄3cup sugar
- 2
- 1teaspoon vanilla
- 3 1⁄2
- 1teaspoon salt
- 1
- 1⁄2cup powdered sugar
- 3tablespoons maple syrup
- 1 -2tablespoon heavy whipping cream
- vegetable oil, for frying
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DIRECTIONS
- 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.
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