How To Make Cronuts Part Ii Food

CRONUTS RECIPE

Steps:

• Put oil in pan min. 2" deep and heat to 350 degrees.
• Fold dough in half in one direction then repeat in other direction.
• Cut out 3" circles of dough using biscuit cutter of cup/glass.
• Cut a 1" circles from center of each.
• Gather up scraps of dough, roll and cut an additional cronut.
• Fry approximately 90 seconds on each side until golden brown and cooked through.
• Drain on paper towels.
• Cool before glazing and filling.
• Split cooled cronuts in half and fill each with 2 tbs of pudding then replace top.
• Make glaze and drizzle over top. Set aside until glaze has set.

PUFF PASTRY DONUTS (CRONUTS)

Steps:

• Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place on top of the floured surface. With a pastry brush, brush the inside of the puff pastry sheet with egg and fold into thirds (like you would a letter). Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.
• Begin to heat the oil to 350 Degrees in a deep fryer. Remove the puff pastry from the freezer and using a doughnut cutter about 1 1/2-2 inches in width, and begin to cut out doughnuts on the puff pastry. Do not open the puff pastry sheet. Leave as is. Save the scraps to make doughnut holes.
• Place the doughnuts in the hot oil and fry for 5 minutes while flipping on each side until golden brown and puffed. Use a slotted spoon and remove from oil and turn to a plate lined with a paper towel. Repeat process for all doughnuts.
• In a large bowl, whisk together the powdered sugar, milk, salt, and vanilla exact until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.

HOW TO MAKE CRONUTS, PART I (THE DOUGH)

Steps:

• Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
• Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
• Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
• Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
• Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
• Roll the dough out to about 3/8-inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
• Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
• Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
• See part II of this recipe to make the cronuts.