CRONUT CALORIE RECIPES

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.

Steps:

• Combine dry ingredients together: flours, sugar, salt, and yeast. (If using active yeast, dissolve in some warm water or milk from the recipe). If using fresh yeast, crumble it over the liquid).
• In the mixer bowl, mix all ingredients together on low speed until combined. Increase speed to medium (2nd) and mix until the dough will pull away from the sides of the bowl, scraping sides of the bowl as it goes. It should take 6 minutes. The internal dough temperature should be at 75/80ºF (25/27ºC).
• Make a tight ball and transfer dough in an oiled container, cover with a wet towel or plastic wrap and let rise in a warm area ˜75/85ºF (25/29ºC) for 90 minutes or until dough is almost tripled in size. Turn out on the countertop and punch down the dough – shape into a tight oval, Flaten, cover and freeze 15 min on each side, it slows down the fermentation process – keep refrigerated for an hour or up to 12 hours prior lamination.
• Folding Process / Lamination (Tourage). Give 3 Single Turn (Letter Fold). The first turn gives 7 layers. The second turn gives 19 layers. The third turn gives 55 layers.
• Single Turn /Tour Simple
• Roll out the chilled dough into a ˜7x22 inch (18x55cm) rectangle. Spread softened butter evenly to cover the entire surface of the dough.
• Fold like a business letter giving then the first single turn – Flaten a bit, cover and chill for 30 min to relax.
• On a floured work surface, roll out the dough, seams set from noon to 6 into a ˜7x22 inch (18x55cm) rectangle.
• Fold like a business letter again giving the second single turn. (Always brush out any excess flour before folding).
• Repeat this step once (third and last single turn. Wrap up and chill for 20 min to relax. Roll out the pastry a bit and chill again for an hour. Flaten pastry into an even 16x8.5x0.5 inch (42x22x1.25cm) rectangle; cover and chill overnight.
• Cut out pastry into 8x3.5 inch (9cm) diameter rounds. Make a hole using a 1.2 inch (3cm) cookie cutter. Arrange cronuts on a tray lined with a Velesco silicone mat. Save scraps for the next batch or cut into samples to fry.
• Cover cronuts loosely with plastic wrap and let proof for about 90 minutes or until it reaches 1.4 inches (3.5cm) height. For better handling, chill proofed cronuts 30 minutes prior frying.