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HOW TO MAKE CRONUTS

HOW TO MAKE CRONUTS       

by Sorted FOLLOW
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Sorted

We've had so many requests for these over the last few weeks that we couldn't wait any longer... So here's our video for CRONUTS! Cronuts are a mix between a croissant and a doughnut/donut, and are the most gorgeous sweet treats that have been taking over Manhattan and London for the last couple of months! Dominique Ansel may have started them, but we've shared with you a recipe courtesy of @theboywhobakes to bring them to you guys!

debramorgan

The end of struggling and fighting

debramorgan

NO I WANT THEM TO BE FILLED NO I HATE VANILLA PUDDING NO I WANT NO FILLING I WANT SUGAR ONLY -explodes and flies to the moon

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INGREDIENTS

  • 60 39 milk
  • 65 39 warm water
  • 6 17 dried yeast
  • 150 17 cold, diced butter
  • 125 17 plain flour
  • 125 17 strong flour
  • 30 17 caster sugar
  • 0.5 41 salt
  • 1 71 vanilla sugar
  • 1 84 creme patisserie
  • 1 71 icing sugar
  • 1 lemon

STEP-BY-STEP-GUIDE

HOW TO MAKE CRONUTS | whisk

whisk

whisk the milk, water and yeast together in a bowl.

HOW TO MAKE CRONUTS | pulse

pulse

pulse the cold butter and flours in a food processor or rub it between your fingers until it resembles breadcrumbs... but still has a few lumps.

HOW TO MAKE CRONUTS | bring to a dough

bring to a dough

stir the sugar and salt into the flour mix and tip everything into the wet bowl. stir together a little, then get your hands involved to bring it into a dough. cover loosely with clingfilm and leave it to rest for 2 hours.

HOW TO MAKE CRONUTS | roll the dough

roll the dough

roll the rested dough out on a floured surface to about 1cm thick, aiming for a rectangle that is twice as long as it is wide. fold the dough into thirds so that the last third overlaps the other two. turn the dough through 90 degrees and repeat the process twice more. cover with clingfilm and leave in the fridge to rest for at least 4 hours, overnight is better.

HOW TO MAKE CRONUTS | roll again!

roll again!

roll the dough out once more, to the thickness of a pound coin (1/2 cm) then use cutters to shape your doughnuts. lay them on a floured tray and cover with a clean tea towel at room temperature to rise for another hour.

HOW TO MAKE CRONUTS | fry

fry

fry them, a few at a time, in a few centimetres of oil heated to 170ºC for 2 minutes on each side until puffed up and golden. drain on kitchen roll briefly then toss in vanilla sugar before leaving to cool.

HOW TO MAKE CRONUTS | add the vanilla custard

add the vanilla custard

inject the vanilla custard into the cronuts at 5 or 6 points around the ring using a piping bag with small nozzle or syringe.

HOW TO MAKE CRONUTS | add icing, set and tuck in!

add icing, set and tuck in!

mix enough lemon juice with the icing sugar to create a glacé icing and colour them (optional) to your preference. drizzle over the cooled and filled cronuts, allow to set and tuck in! Best served with cereal milk

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