CROISSANT DONUT RECIPES

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HOW TO MAKE CRONUTS, PART I RECIPE | ALLRECIPES



How to Make Cronuts, Part I Recipe | Allrecipes image

Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.

Provided by Chef John

Categories     Bread    Yeast Bread Recipes

Total Time 5 hours 5 minutes

Prep Time 1 hours 0 minutes

Yield 14 cronuts

Number Of Ingredients 11

1 (.25 ounce) package active dry yeast
½ cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2?½ tablespoons white sugar, or more to taste
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg
? teaspoon freshly grated nutmeg
1 pound all-purpose flour
12 tablespoons European-style (low-moisture) butter at room temperature, divided

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 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button 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 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle 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 circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size 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 prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.

Nutrition Facts : Calories 240.5 calories, CarbohydrateContent 27.7 g, CholesterolContent 44.5 mg, FatContent 12.4 g, FiberContent 1 g, ProteinContent 4.4 g, SaturatedFatContent 7.6 g, SodiumContent 188.9 mg, SugarContent 2.8 g

DOUGHNUT AND CROISSANT HYBRID RECIPE - RECIPE BOOK



Doughnut and Croissant Hybrid Recipe - Recipe book image

I guess since you’re on a cooking blog, you’ve probably heard of “croutons”, but just…

Provided by Book Recipe

Total Time 2 minutes

Prep Time 255 minutes

Cook Time 2 minutes

Yield 16 Cronuts

Number Of Ingredients 13

1 packet of dry active yeast (2 1/4 teaspoons)
1/2 cup hot water (105 degrees F.)
1 teaspoon fine salt
2 tablespoons rounded white sugar (add extra if you want a sweeter "nut")
1/2 cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract
1 large egg
1/8 teaspoon ground nutmeg
1 pound of all-purpose flour, more if necessary
6 ounces soft, unsalted, European-like butter (12 tablespoons)

Steps:

  • Mix the yeast and hot water, and let stand for five minutes.
  • Add the rest of the ingredients, except for the Flour and Butter in the European way, and whisk to mix.
  • Add the flour and knead for about three minutes or until a ball of soft, sticky dough forms.
  • Wrap the dough in plastic and refrigerate for 20 minutes.
  • Roll out the dough into a rectangle of about 18 x 9 inches.
  • Proceed with the butter as indicated!
  •  

Nutrition Facts : Calories 200, FatContent 20 grams

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DIY CROISSANT-DOUGHNUTS RECIPE - OPRAH.COM
Feb 04, 2014 · Deep fry the doughnuts and their holes (2 doughnuts and holes at a time, max). As soon as they begin to float in the oil, turn them over. Fry for about 2 minutes, or until golden brown. Place the warm doughnuts on a napkin-lined plate to soak up excess oil. Use a spoon to drizzle the glaze on top. Sprinkle with the brown sugar and cinnamon.
From oprah.com
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CROISSANT DONUTS RECIPE - ALL-RECIPES.US
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From all-recipes.us
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DIY CROISSANT DOUGHNUTS MADE FROM CRESCENT ROLLS — JESSIE ...
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