Homemade Cronut

• Vegetarian

• Baking & Spices

  • 2 1/2 tsp Active dry yeast
  • 2 15/16 cup Flour
  • 1 3/4 cup Powdered sugar
  • 2 tsp Salt
  • 1 tbsp Sugar
  • 1 Sugar
  • 2 tsp Vanilla

• Dairy

  • 2 tbsp Butter, unsalted
  • 3/4 lbs Butter, unsalted
  • 2 tbsp Milk
  • 1 cup Whole milk

Found on ashleemarie.com

Description

Ingredients

• 1 C warm whole milk
• 2 1/2 tsp active dry yeast
• 1 Tbsp sugar
• 2 3/4 C flour
• 1 tsp salt
• 2 Tbsp unsalted butter, softened and cut into small chunks
• 3/4 lbs unsalted cold butter (3 cubes)
• 3 Tbsp flour
• 1/4 C powdered sugar
• 1 tsp salt
• sugar
• 1 1/2 C powdered Sugar
• 2-4 Tbsp Milk
• 2 tsp vanilla

Directions

• In your mixing bowl add milk, yeast and sugar together and let proof 5-10 mins until the yeast is dissolved.
• Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until its combined, then mix 2-3 more mix until its smooth (if you dont have a bosch you can knead by hand about 5 mins)
• Let the dough sit (covered) for 1 hour (or until doubled in size).
• With your hands, on the counter (or in your Bosch) mix the cold butter, flour, sugar and salt until it is without lumps. Work quickly to keep the butter cold.
• Place the butter on plastic wrap and shape it into a 9x7 in rectangle. Wrap and refrigerate the butter 30 mins
• knock the dough down, knead lightly in the bowl and refrigerate for 30-45 mins.
• Roll out the dough onto a lightly floured surface to a 15 x 8 inch rectangle.
• Take the rectangle of butter and place over 2/3 of the dough leaving a 1/2 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.
• Roll out the dough/butter into a 18x8 rectangle, fold into thirds again (first turn) - wrap in plastic wrap and refrigerate 30 mins
• Repeat 2 more times (roll out, fold, refrigerate - 2nd and 3rd turns)
• roll out the dough to 1/2 an inch thick.
• Using a 3 inch cutter with a 1 inch center cut your cronuts (you cant re-roll this so cut out so cronut holes -for testing the oil - and throw away any extra dough)
• Put aside and let rise until they are double in size, about 2 hours
• Heat up 3 inches of oil to 350° F
• Start by testing the oil with the cronut holes, they arent the best to eat but you can tell if you oil is hot enough by using them for testing. if they separate too much and fall apart the oil isnt hot enough, if they start to burn its too hot, you want them to poof a little and turn golden brown
• When your oil is hot enough place the cronuts in, you want to put in enough that they are floating but not over crowded
• Cook 90 seconds to 2 mins on each side
• let them strain/cool on a cooling rack over paper towels
• mix the powdered sugar, milk and vanilla together until smooth
• Place the extra sugar in a deep plate
• When the cronuts have cooled slightly, but are still warm but not hot, and roll them the sugar on the sides, the dip the top into the glaze, let cool completely then enjoy!