Recipe of the week: Homemade cronuts
The process of making cronuts is “not as finicky as you might think.”
“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.
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