Cronuts! The Doughnuts That Brand People Teach Nuts! Run 1: The Dough

I’m assuming that since you’re on a nutrient spider web log you've in all likelihood heard nearly “cronuts,” but precisely inwards case, here’s a quick review. 

This croissant/doughnut hybrid was invented past times Dominique Ansel at the Dominique Ansel Bakery inwards New York City. It became an overnight sensation, too directly people stand upwardly inwards trouble for hours precisely for a direct chances at getting 1 of the precious few that are made each day.

Why all the hype? Very elementary – it has the shape too season of a doughnut, nonetheless features the crispy, flaky texture of a buttery croissant. What’s non to hype? Anyway, afterwards seeing similar 2 dozen novel reports on the craze, too receiving a scary seat out of nutrient wishes for it, I decided to hand it a go, if for no other argue than to salve a few of my NYC friends the humiliation of beingness Instagrammed standing inwards that line.

Since I’ve never tasted a cronut, what follows is purely an educated guess, but I intend I got pretty close. Maybe 1 of you lot New Yorkers volition shipping service me one, hence I know for sure? My game invention was simple. Make a slightly sweet, yeasty, doughnut-esque dough, which I’d too hence layer amongst butter, using the classic croissant technique.

It’s a physical care for I create all the time, every bit inwards once, dorsum inwards culinary school, 30 years ago. So, instead of going past times the book, or fifty-fifty looking inwards a book, I winged it, too non entirely that, I streamlined things too. Instead painstakingly pounding out perfectly sized slabs of mutual coldness butter, I decided to endeavor precisely spreading softened butter instead. I also threw caution to the wind, too pulled off the rare too terrifying “double bend too turn,” too lived to say the tale.

Like I said inwards the video, we’ll embrace the in conclusion results inwards Part 2, but spoiler alert…these were awesome. I did 2 dissimilar versions, 1 regular, too 1 amongst an extra “fold too turn” which resulted inwards a taller, too fifty-fifty to a greater extent than impressive cronut. Stay tuned!

Ingredients for xvi Cronuts:

1 bundle dry out active yeast (2 1/4 tsp)

1/2 loving cup warm H2O (105 degrees F.)

1 teaspoon fine salt

2 rounded tablespoons white saccharide (add an extra if you lot desire a sweeter 'nut)

1/2 loving cup milk

2 tablespoons melted butter

1 teaspoon of vanilla extract

1 large egg

1/8 teaspoon dry reason nutmeg

1 pound all-purpose flour, to a greater extent than every bit needed

6 ounces soft, unsalted, "European-style" butter (12 tablespoons)

Fist steps:

- Combine yeast too warm water, too allow sit down 5 minutes.

- Add the remainder of the ingredients, except for the flour too the European-style butter, too whisk to combine.

- Add the flour, too knead for nearly 3 minutes or until a soft viscid dough ball forms.

- Wrap dough inwards plastic, too refrigerate for twenty minutes.

- Roll dough out into roughly a xviii x 9-inch rectangle.

- Proceed amongst butter every bit shown!

View the consummate recipe