Kronut : {A Croissant Donut}

IMG_1403Unless you have been living under a rock then you have definitely heard of the CRONUT by Dominique Ansel Bakery!  It’s the newest pastry that combines the light flaky layers of a croissant with the round fried deliciousness of a donut!  The creator of the Cronut has not released the recipe yet so there are lots of copycats out their trying to create this treat!….and I am one of them!   For my Kronut (spelled differently for copyright reasons), I basically just used a croissant recipe and made the rest up from watching Dominique Ansel make them on Jimmy Fallon….from what I am getting it’s a croissant and the only thing different is that it is fried (instead of baked) in a donut shape and topped or filled with a variety of glazes, etc.

The Good News:  They were delish!  They tasted best fresh, I preferred the Kronut holes, and the best combo by far was the strawberry & cream Kronut (pictured above).

The Bad News:  They take FOREVER to make (3 days!)  Worth it?  YES!

Want to make them but don’t have the time?  A cheat/faster way to make them is to use a can of Pillsbury Crescent Rolls (of course the taste will be a bit different) and pick up the recipe at step 7.

Let’s get started……..

Ingredients:

{For the Dough} Thank you to finecooking.com for the Classic Croissant Recipe

  • 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
  • 5 oz. (1/2cup plus 2 Tbs.) cold water
  • 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
  • 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
  • 1-1/2 oz. (3 Tbs.) soft unsalted butter
  • 1 Tbs. plus scant 1/2 tsp. instant yeast
  • 2-1/4 tsp. table salt
  • Oil (Ansel uses grape seed oil but I only had Veggie oil)

{For the Butter Layer}

  • 10 oz. (1-1/4 cups) cold unsalted butter

Directions:

Step 1:  {Make the Dough} Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn’t dry out. Refrigerate overnight.

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Step 2: {Make the Butter Layer} After making the dough, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. Pound the butter until it’s about 7-1/2 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin, refrigerate.
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IMG_1126IMG_1145Step 3: {Combine butter & dough}  The next day, unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator, unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold the flaps of dough over the butter like an envelope, stretching lightly. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.)IMG_1223IMG_1225 IMG_1227 Step 4: {Roll Out}  Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.IMG_1236Roll the dough until it’s 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.IMG_1322

Step 5: {Creating those flaky layers} Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.

Step 6:  {Repeat/last time} Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.

Step 7: {The Next Morning}  Unwrap and lightly flour the top and bottom of the dough.  Roll the dough out again until it is about 1/2″-3/4″ thick.  Cut them into donut shapes. *Tip: Cutter should not be dull or it can smoosh the layers together too much and they won’t pop up correctly when frying.  IMG_1324 IMG_1325 IMG_1326Step 8: {Fry em up!}  Heat oil (I used a fryer but a pan is fine) to 350 degrees and fry approx. 2-3 minutes per side.  Once done, put on paper towels to absorb excess oil and cool.  IMG_1336 IMG_1343 IMG_1353 IMG_1354Step 9: {Decorate}  Now the fun part!  You can fill these, cut them in half and stuff, roll them, or glaze them!  I made a lemon glaze, orange glaze, raspberry glaze, chocolate glaze (semi-sweet), and plain glaze.  I also rolled some in sugar, and some in a cinnamon and sugar mixture.  Half of them I injected crème pâtissière (a vanilla custard) because Ansel injects his with something so I though I would try it.  But hands down MY FAVORITE was cutting them in half, rolling them in sugar, and stuffing with piped fresh whipped cream and berries.

Step 10: {Glaze Recipes} The glazes I made are simple and fresh…but of course you can play with them if you want a different flavor.  I combine the ingredients until it is the desired consistency:

  • Lemon Glaze: Fresh lemon juice mixed with powdered sugar.
  • Orange Glaze: Orange juice mixed, orange zest, mixed with powdered sugar (This isn’t a very “orangey” flavor so if you want to increase it you can add orange liquor or orange juice from concentrate).
  • Berry Glaze:  (I used raspberries but this will work for any berry)  Purée berries (I used my baby food maker), you may need to add a little water, then mix purée with powdered sugar.
  • Plain Glaze:  Powdered sugar, cold water, 1/2 tsp vanilla extract.
  • Chocolate Glaze: I used Martha’s recipe but it is simple as well (chocolate chips and heavy cream)
  • Whipped Cream Recipe:  I used this recipe and trust me fresh whipped cream is SO much better than canned!
  • Crème Pâtissière:  I used this recipe but I don’t feel like injecting the Kronuts with this really added anything…I should have injected whipped cream if anything.

Good luck creating your own fun and tasty toppings and KRONUTS!

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4 thoughts on “Kronut : {A Croissant Donut}

  1. Pingback: A new version of the cronut by Kouzounas Kitchen | Kouzounas Kitchen

  2. Pingback: Drooling for Doughnuts : {Redbook Magazine Feature} | Sweetly Lemon

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