How to Make Delicious Crownuts From Scratch 7July13

7/28/2019 How to Make Delicious Crownuts From Scratch 7July13

1/12

How to make Delicious Crownuts from

Scratch

Homemade Cronuts

By Food52 | Shine Food Wed, Jul 3, 2013 12:48 PM EDT

Yes, I made cronuts. I jumped on the bandwagon. Turns out, everyone's right.I might pay $40 for one of these on the black market.

Not since Krispy Kreme have I seen this level of fried dough fanaticism. Inthe month since their inception tons of copycats have popped up -- since thename is copyrighted, others are calling theirs "Dossaints" or "CroNots" -- andin New York, lineups are going around the block for the things, which are alsobeing sold on the black market. It's full-on cronut mania.

Madness, I tell you. But I'm always up for a challenge, and we really need tostart warming up for Stampede. So I took out the deep fryer. (Note: you don't

need one. A pot works just as well.)


2/12

Puff pastry sounds daunting to make from scratch, but it's really a matter ofmixing together a basic yeasted dough, slathering it with butter, and thenfolding it up like a letter a bunch of times, rolling and chilling between eachfold. It isn't as finnicky as you might think, particularly when the end result isa batch of buttery, golden croissoughnuts.

Homemade Cronuts (a.k.a. Croissoughnuts)

Inspired by Dominique Ansel Bakery

Makes 1 dozen

Dough

3/4 cups milk, warmed

1 tablespoon active dry yeast

1/3 cup sugar

2 large eggs

1 teaspoon vanilla

3 1/2 cups all-purpose flour (divided)

1 teaspoon salt

1 cup butter, at room temperature

Maple Glaze


3/12

1/2 cup powdered sugar

3 tablespoons pure maple syrup

1 to 2 tablespoons milk, cream or water

In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs, and

vanilla and mix well. Add a cup of the flour and the salt, then gradually addanother 2 1/4 cups of the flour, stirring and then kneading for a few (orseveral) minutes, until it's smooth and elastic, and still a little tacky.


4/12

Transfer your dough to a baking sheet and cover with plastic wrap; chill in therefrigerator for 30 minutes.

Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer


5/12

for a couple minutes, scraping down the sides of the bowl, until smooth.

When the dough has chilled, turn it out onto a lightly floured surface and rollinto a rectangle that is about 13 by 18 inches and 1/4-inch thick. Spread thebutter evenly over the dough.


6/12

Fold it as you would fold a letter, in thirds. (Unlike a letter, the dough endsshould line up, so that it's folded exactly in thirds.) Cover the dough in plasticwrap and put it back into the fridge for 30 minutes.


7/12

Pull the dough out and put it back on the countertop, with the open sides tothe left and right. Roll it out into another rectangle.

Fold the left third over the middle, then the right third over the middle. (Thisis referred to as a "turn". To keep track of each fold -- or turn -- press yourfinger into the dough at the edge to make two marks -- you can do this eachtime you roll and fold so that you know how many times you've done it.) Chillthe dough for another 30 minutes.


8/12

Roll, fold, and refrigerate the dough two more times, so that you've done itfour times total. Cover and refrigerate for at an hour, or overnight.

Then, roll your dough out to 1- to 2-inch thickness, then cut it into rounds, or


9/12

rings, or scraps.

In a heavy pot (or deep fryer), heat a couple inches of oil to about 350 F, oruntil it's hot but not smoking, and a scrap of bread sizzles when you dip it in.Cook the doughnuts in batches, without crowding the pot (this can cool downthe oil), flipping as necessary until deep golden. Transfer to a baking sheetlined with a paper towel.


10/12

Meanwhile, whisk together the icing sugar, maple syrup, and enough milk,water, or cream to make a drizzling consistency. Drizzle over thecroissoughnuts while they're still warm. Then try not to eat the whole batch.


11/12


12/12

Documents

How to Make Delicious Crownuts From Scratch 7July13