CRONUTS DONUTS RECIPES

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
• Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
• Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
• In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.

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.