Hey foodies! Today, we're going to be jumping on the bandwagon if you haven't already. Honestly, it's not that I haven't wanted to try these, it's just they're "new" and "hip". Everyone wants them. If I had given into them from the get-go, they would hold no wonder or enchantment because EVERYONE has done them, thus the reason for my waiting to make these.
So, these yummy things are a cross between donuts and croissants. Who wouldn't love the delicious flakiness from the croissants mixed with the fried sweetness from the donuts? It's the perfect marriage of breakfast pastries. Truth be told, these are easy to make. I was a bit nervous about all the prep work and what could be a long cooking time. Fooled me! Well, now I'm ready. I'm ready to conquer the cronut world. Who's with me? All of you interested in making sweet, flaky goodness, I invite you into the kitchen. I'll see you all there!
Yields 1 dozen
For the 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
For the Maple Glaze:
- 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 add another 2.25 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky.
- Transfer your dough to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
- Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer 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 roll into a rectangle that is about 13x18 inches and 1/4-inch thick.
- Spread the butter evenly over the dough.
- Fold it as you would fold a letter, in thirds.
- Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.
- Pull the dough out and put it back on the countertop, with the open sides to the left and right.
- Roll it out into another rectangle.
- Fold the left third over the middle, then the right third over the middle. (This is referred to as a "turn”. To keep track of each fold -- or turn -- press your finger into the dough at the edge to make two marks -- you can do this each time you roll and fold so that you know how many times you've done it.)
- Chill the dough for another 30 minutes.
- Roll, fold, and refrigerate the dough two more times, so that you’ve done it four 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 rings, or scraps.
- In a heavy pot (or deep fryer), heat a couple inches of oil to about 350 degrees, or until 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, flipping as necessary until deep golden.
- Transfer to a baking sheet lined with a paper towel.
- Meanwhile, whisk together the icing sugar, maple syrup, and enough milk, water, or cream to make a drizzling consistency.
- Drizzle over the croissoughnuts while they’re still warm.