Kitchen Cronuts (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour.
02 -
1/4 cup sugar.
03 -
1 teaspoon salt.
04 -
1/2 cup unsalted butter, cold and cubed.
05 -
1/2 cup milk, warmed.
06 -
1 packet active dry yeast (2 1/4 teaspoons).
07 -
1 egg.
08 -
1 teaspoon vanilla extract.
09 -
2 cups vegetable oil for frying.
10 -
1/2 cup sugar for coating.
11 -
1 cup pastry cream or whipped cream.
12 -
1 tablespoon vanilla extract.
# Instructions:
01 -
In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes, until the mixture becomes foamy.
02 -
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes, cutting them into the flour mixture until it resembles coarse crumbs.
03 -
Pour the yeast mixture, egg, and vanilla extract into the flour mixture. Mix until a soft dough forms, then transfer it to a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic.
04 -
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
05 -
Roll out the dough into a rectangle. Fold the rectangle like a letter, then roll it out again. Repeat this folding process 3 times to build flaky layers.
06 -
Use a round cutter to cut out doughnut shapes from the dough. Cover the doughnuts and let them rise for 30 minutes in a warm place.
07 -
Heat the oil in a pot to 350°F (175°C). Fry the cronuts in small batches for 2-3 minutes per side until they are golden brown. Drain on paper towels.
08 -
While the cronuts are still warm, roll them in sugar. Using a piping bag, fill each cronut with pastry cream or whipped cream for that heavenly finish.
# Notes:
01 -
A delightful treat combining the flaky layers of a croissant with the shape and tastiness of a doughnut.