“Cronut” mania has swept the nation since New York chef Dominique Ansel unveiled his hybrid croissant-doughnut in May, said Julie Van Rosendaal in Food52.com. Luckily, the process of making them is “not as finicky as you might think.”
- ¾ cup milk, warmed
- 1 tbsp active dry yeast
- 1⁄3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 3½ cups flour
- 1 tsp salt
- 1 cup butter, room temperature
- ½ cup powdered sugar
- 3 tbsp maple syrup
- 1 to 2 tbsp heavy whipping cream
In large bowl, stir together milk and yeast, then sugar, eggs, and vanilla. Add 1 cup flour and salt. Gradually add 2¼ 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 ¼ cup flour with a mixer until smooth. Place chilled dough on a lightly floured surface and roll into a ¼-inch-thick rectangle about 13 by 8 inches. Spread butter mixture evenly over dough. Fold dough in thirds, like a letter; cover with plastic wrap and refrigerate 30 minutes more.
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Remove dough, roll it into a rectangle again, then fold both edges over to the middle. Refrigerate 30 minutes, then repeat folding and chilling sequence twice, 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 warm.
