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Cronut
Created by: Howcan Team
Ingredients
- 2 1/4 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 teaspoon of salt
- 1 package (2 1/4 teaspoons) of active dry yeast
- 3/4 cup of warm milk
- 1/4 cup of unsalted butter, melted
- 1 large egg
- 1 teaspoon of vanilla extract
- Oil for frying
- 1/2 cup of powdered sugar for dusting
Instructions
- In a large mixing bowl, combine 2 1/4 cups of flour, 1/4 cup of sugar, and 1 teaspoon of salt.
- In a separate bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.
- Add the melted butter, egg, and vanilla extract to the yeast mixture and mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Turn the dough out onto a floured surface and knead for 5 minutes, adding more flour if needed to prevent sticking.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and roll it out to 1/2 inch thickness. Use a donut cutter to cut out rounds, then use a smaller cutter to cut out the centers.
- Place the cronuts on a baking sheet lined with parchment paper, cover with a towel, and let them rise for another 30 minutes.
- Heat the oil in a deep fryer or large pot to 350°F (175°C). Carefully add the cronuts, a few at a time, and fry for 2-3 minutes on each side until golden brown.
- Remove the cronuts from the oil and place them on a paper towel-lined plate to drain excess oil.
- Once cooled, dust the cronuts with powdered sugar and enjoy!
The Cronut, a delectable pastry hybrid of a croissant and a donut, was created by renowned pastry chef Dominique Ansel in 2013 at his eponymous bakery in New York City. This innovative creation quickly gained international fame, with people lining up for hours to taste the flaky, buttery layers of a croissant combined with the sweet, fried goodness of a donut. The Cronut craze spread like wildfire, inspiring bakeries worldwide to create their own versions of this delectable treat. Today, the best Cronuts can still be found at Dominique Ansel Bakery in NYC, where the original recipe is meticulously crafted to perfection. For those unable to visit the bakery, attempting to recreate the Cronut at home has become a popular alternative, with numerous recipes and alternative methods available online. The key to a perfect Cronut lies in achieving the delicate balance of crispy, flaky layers and a soft, pillowy interior, making it a true culinary delight for pastry enthusiasts.
45 min
12
320 calories
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