Cronuts made simple



These delectable pastries have become a phenomenon in New York over the past 3 months, who knew that a cronut could essentially go viral. Everybody wants these doughnuts crossed with a croissant. Their creator is the mastermind that is Dominique Ansel of 189 Spring St. NYC. Rather than being puff pastry deep fried, cronuts are laminated yeast dough that is deep fried to perfection. Like many others, my cronuts are essentially a copycat version, however I don't fill mine with creme pat because my fiancee isn't fan of creamy based desserts. For me I found these quite easy to make, so enough with the pretense enjoy!


Ingredients 

250 ml cold milk 
125 ml boiling water
1 tbsp active dry yeast ( 2 Packets )
50 g caster sugar
500 g plain flour
1 tsp salt
250 g butter, frozen, then left at room temp. for 20-30 minutes
Topping & Cooking
2L of Rapeseed Oil
200g Caster Sugar
100g Hazelnuts (Toasted & Chopped)
100g Biscuit Crumb ( I blitzed Ginger nut biscuits here)
200g Icing Sugar 
70g Milk

Method
  1. Pour the milk and boiling water into a large bowl. Whisk in the yeast and sugar this will start to froth up after 5 minutes. Don't worry if it does not froth up, the yeast should still do its work. Now add your flour and salt, bringing together in to a fairly dry looking ball.


  2. Refrigerate your dough for 1 hour. 

  3. With 30 minutes before your dough is due to come out of the fridge grate your frozen butter on to a piece of cling film, shape into a rectangle about 20cm in length. Refrigerate for 30 minutes.
  4. Remove your dough from the fridge, you will notice that the dough has proved and risen. Roll in to a rectangle about 60cm in length, and 30cm wide. Now tip your butter on to the centre of the dough, folding in 2/3 over the butter and sealing the edges.

  5. Rotate the dough 90 degrees, use the roiling pin to make indentations in the dough.

  6. Roll into a 60cm x 15cm rectangle.

  7. Fold into thirds like an envelope. Wrap the dough in cling film, and refrigerate for 1 hour.  (steps 6+7 = ‘one turn’ of the dough)
  8. Remove the dough from the fridge, unwrap and complete 1 turn (i.e. repeat steps 6+7). Re-wrap in the cling film, refrigerate for 1 hour.
  9. Repeat step 8, two more times, so you have done a total of 4 turns.
  10. Wrap in cling film and refrigerate for 8-12 hours.
  11. Remove from the fridge and roll out your dough to about 3-4cm thick.
  12. Ideally you need one of these to create the rings, but you can use a cookie cutter(7cm-8cm in diameter), cutting a smaller hole in the middle.
  13. Place on to a floured baking tray covered loosely with clingfilm, allow to rise for about an hour or at least doubled in size at room temperature.
  14. Preheat in a large pan 2 litres of rapeseed oil bringing to a temperature of 350-360F. 
  15. Cook your cronuts for 2 mins either side, and finish with 30 seconds on either side. These should be golden and well risen.
  16. Remove and drain on kitchen paper, allowing to cool.
  17. Make your glaze by whisking together the icing sugar and milk, it should be a runny consistency.
  18. Mix your chopped nuts together with your biscuit crumb.
  19. Once cooled roll the sides of the cronuts in caster sugar, dip the top in to the glaze followed by the nuts.
  20. Hay Presto CRONUTS. You can eat warm but for me they taste even better the next day.

Enjoy these :)

Thanks for reading 

Will

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