Cronuts Recipe

One of this year's sweet foodie trend in the Philippines is Cronuts. This buttery pastry was made popular by Chef Dominique Ansel in his bakery in New York. Yes, it looks just like an ordinary doughnut but once you try to have a bite you will surely be surprised with a twist of croissant crunch on it. Well, that is basically the idea - a croissant in a doughnut shape, topped with different mouth-watering frosting.

To end-up my curiosity, I rushed in to my kitchen and started doing it. I've watched several youtube videos and read blogs for instructions. It was quite time consuming but indeed worth trying :)

Some blogs actually suggested to just buy a ready made pastry but I really want to challenge myself by doing it from the scratch.

It didn't turned out to be as flaky as the original but my version is, I would say, superb for a first timer :)   





Ingredients:

2 Tablespoons active dry yeast
1 cup warm milk
1/2 teaspoon fine salt
1/2 cup white sugar
3 tablespoons melted butter
1 teaspoon of vanilla extract
1 large egg
1/2 teaspoon cinnamon powder
2 1/2 cups all-purpose flour, more as needed
12 Tablespoons soft unsalted butter

Vegetable oil
Confectioners sugar
milk
vanilla
chocolate chips

Procedure:

  1. Put together the yeast and warm milk, and let it sit for 10 minutes.
  2. Add the rest of the ingredients, except for the flour and the soft butter. Whisk to combine.
  3. Add the flour, and knead until a soft sticky dough ball forms.
  4. Wrap dough in plastic, and refrigerate for 30 minutes.
  5. Roll dough out into a rectangle about 1/4 inch thick.
  6. Evenly spread the soft butter on top.
  7. Fold one side going to the middle then the other side covering the first fold. Refrigerate for 30 minutes.
  8. Take the dough out of the fridge. Do the 5th and 6th procedure 3 times. (There might be some air pockets on your dough once you roll on it, don't worry, it is very normal.)
  9. On the fourth time of doing the 5th and 6th procedure, let it rest in the fridge for at least 2 hours or overnight instead of just 30 minutes.
  10. Roll the dough out to about 3/4 inch thick.
  11. Use a sharp 3-inch doughnut cutter to cut dough from piece on the work surface. 
  12. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a warm place until doubled in size, about 30 minutes to 1 hour.
  13. Heat vegetable oil in a deep fryer or a deep saucepan over medium heat.
  14. 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.
  15. Drain on paper towels; let cool.


For frosting:

Sugar Frosting

  1. Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
  2. 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.


Chocolate Frosting

  1. Melt Chocolate chips.
  2. Pick up a fried cronut and gently dip the top; return to rack and let stand until glaze has set, about 15 minutes.


Serve and Enjoy!











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