ingredients (12):
Cronuts dough:
2 dl milk
25 g butter, melted
10g fresh yeast
0.5 dl sugar
1 egg
0.5 tsp salt
6.5 dl flour
200 g butter, room temperature
2 tbs flour
custard
glaze
How to:
Cronuts:
Melt 25g butter in a small saucepan, add the milk and heat the mixture until the temperature reaches 37°C.
Add the yeast and whisk until it has dissolved. Continue by adding sugar, salt and egg and lastly the flour. Mix until a nice dough is formed, then shape it into a ball and cover it with plastic wrap and let it rest in the fridge for 1hour.
Whisk together the 200g room temperature butter with the 2 tbsp of flour and let it stay at room temperature.
After an hour Remove the dough from the fridge. Roll it into a rectangle about 30*40 cm. Spread half the butter on the middle third part, then fold one third over it and spread the rest of the butter on top and lastly fold the last part over and pinch the ends together before returning it into the fridge for 1 hour.
Roll out the dough into a rectangle again and fold it in three before letting it rest in the fridge for 1 hour. Repeat 2 more times.
Remove from the fridge and roll it out again, using a donut cutter or a glass cut out 12 donuts. Put them on a parchment lined baking sheet and let rise for 1 hour.
In oven: Preheat the oven to 200°C and bake the cronuts for 10-12 minutes. Let them cool down for a bit. Puncture the cronuts with a skewer and fill them with custard. Drizzle glaze on top.
Fried: Heat the oil to 180°C, and fry the cronuts for 2 minutes each side. Let them cool down for a bit. Puncture the cronuts with a skewer and fill them with custard. Drizzle glaze on top.
Enjoy!