Making A cronut

Pastry and pizza 19 Last Update: Jun 18, 2020 Created: Jun 18, 2020
Making A cronut Making A cronut
  • Serves: 8 People
  • Prepare Time: 2 hrs 40min
  • Cooking Time: 20mins
  • Calories: 1330
  • Difficulty: Hard
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A cronut is a hybrid of a croissant and a doughnut. Both tasty and crunchy effect of both sides enriched in this masterpiece and since you have been doing the creative heavy lifting of pastries this season, hop in and make a cronut.
Ps. Kindly follow each step precisely as the dough is sentive.

Ingredients

Kitchen Wares

Directions

  1. Making the dough
  2. In a big stand bowl or big mixing bowl, add yeast and warm water, mix them well and let it sit for 10mins.
  3. From here, we add the rest of the cronut ingredients; salt sugar, milk, butter, vanilla, egg, nutmeg, give it a little swirl then add flour. Leave out the butter for the next step. Knead and mix slowly for about 3 minutes. For this recipe, we need the gluten and elasticity on the dough, making sure it is still soft to use.
  4. In a floured surface, take your dough, fill it up and master the texture if it is hard or soft in case you need to add liquid or more flour. Make a ball, cover with a foil then refrigerate for 20mins.
  5. Get your butter out, let it sit open to be a bit softer and easy to work with.
  6. For the dough next, in a floured surface, sprinkle flour incase it gets sticky in the process. Roll the dough into a rectangular shape, use your hands to shape and you roll it out.
  7. Be want it long and spread. Once the shape is intact, spŕead the half the butter in the middle, leaving out the edges, spread evenly, this should cover at least the same size you leave out on the side, a third size of the dough. Fold up one side of the dough to come to the end of the butter, spread on top too and then fold the other side. You notice the area spread of the butter, not too much and leave out the edges.
  8. In a sheet pan, with parchment paper, transfer the dough, cover with plastic paper and a towel. Refrigerate again for 20-30mins.
  9. Take the dough, in a floured surface, we repeat to roll it out, maintaining its shape, fold in half of the dough and the other on top, gently squeezing the edges. Gently roll twice then refrigerate the same way, paper and towel for 20-30mins.
  10. Get it out again, repeat the last process, but the dough won't be rolled out too much. Refrigerate for 2 hrs and the butter should be well-rested thereafter.
  11. Get your dough and let's work on the doughnut shapes. Roll out you're raised down till medium-thin inches. Using a big circular shaped cutter, shape out circular shapes and a small cutter for the middle section.
  12. Don't through the middle extra shapes, makes food snacks when you include them in the process.
  13. In a lightly floured baking pan, place them in, let them cool in a cool place (use a turned-off oven if not used recently) to raise a bit for an hour.
  14. In hot oil, (350°F), Fry the cronuts 2mins pers ide. Do not overcrowd them in the oil.
  15. Do this for the rest of the cronut and balls. Take less time on the balls.
  16. You must be wondering, yes, this was very long but it professionally brings out the good texture and authentic doughnut and croissants in this pastry. Enjoy while it's cool and settled.

Making A cronut



  • Serves: 8 People
  • Prepare Time: 2 hrs 40min
  • Cooking Time: 20mins
  • Calories: 1330
  • Difficulty: Hard

A cronut is a hybrid of a croissant and a doughnut. Both tasty and crunchy effect of both sides enriched in this masterpiece and since you have been doing the creative heavy lifting of pastries this season, hop in and make a cronut.
Ps. Kindly follow each step precisely as the dough is sentive.

Ingredients

Directions

  1. Making the dough
  2. In a big stand bowl or big mixing bowl, add yeast and warm water, mix them well and let it sit for 10mins.
  3. From here, we add the rest of the cronut ingredients; salt sugar, milk, butter, vanilla, egg, nutmeg, give it a little swirl then add flour. Leave out the butter for the next step. Knead and mix slowly for about 3 minutes. For this recipe, we need the gluten and elasticity on the dough, making sure it is still soft to use.
  4. In a floured surface, take your dough, fill it up and master the texture if it is hard or soft in case you need to add liquid or more flour. Make a ball, cover with a foil then refrigerate for 20mins.
  5. Get your butter out, let it sit open to be a bit softer and easy to work with.
  6. For the dough next, in a floured surface, sprinkle flour incase it gets sticky in the process. Roll the dough into a rectangular shape, use your hands to shape and you roll it out.
  7. Be want it long and spread. Once the shape is intact, spŕead the half the butter in the middle, leaving out the edges, spread evenly, this should cover at least the same size you leave out on the side, a third size of the dough. Fold up one side of the dough to come to the end of the butter, spread on top too and then fold the other side. You notice the area spread of the butter, not too much and leave out the edges.
  8. In a sheet pan, with parchment paper, transfer the dough, cover with plastic paper and a towel. Refrigerate again for 20-30mins.
  9. Take the dough, in a floured surface, we repeat to roll it out, maintaining its shape, fold in half of the dough and the other on top, gently squeezing the edges. Gently roll twice then refrigerate the same way, paper and towel for 20-30mins.
  10. Get it out again, repeat the last process, but the dough won't be rolled out too much. Refrigerate for 2 hrs and the butter should be well-rested thereafter.
  11. Get your dough and let's work on the doughnut shapes. Roll out you're raised down till medium-thin inches. Using a big circular shaped cutter, shape out circular shapes and a small cutter for the middle section.
  12. Don't through the middle extra shapes, makes food snacks when you include them in the process.
  13. In a lightly floured baking pan, place them in, let them cool in a cool place (use a turned-off oven if not used recently) to raise a bit for an hour.
  14. In hot oil, (350°F), Fry the cronuts 2mins pers ide. Do not overcrowd them in the oil.
  15. Do this for the rest of the cronut and balls. Take less time on the balls.
  16. You must be wondering, yes, this was very long but it professionally brings out the good texture and authentic doughnut and croissants in this pastry. Enjoy while it's cool and settled.

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