Cronuts. We've had so many requests for these over the last few weeks that we couldn't wait any longer. So here's our recipe for CRONUTS! The OFFICIAL Cronuts Recipe is Finally Here!
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.
You can Have Cronuts using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Cronuts
- What You needis of Croissant dough.
- What You needis 3 Tablespoons of Jam of your choice.
- What You needis of Banana (or any other fruit you like).
- Lets Go Prepare 3 Tablespoons of Peanut butter.
- What You needis 5 Tablespoons of milk.
- It's of vanilla extract.
Each batch of Cronuts takes Ansel and his team approximately three days to prepare. Day one consists of mixing the dough, then letting it ferment and rest overnight. Official Cronut pastries are sold only at the Dominique Ansel Bakery locations in New York City, Los Angeles, Tokyo, and London. One of the current buzzy items in the food world are cronuts.
Cronuts step by step
- Follow the croissant dough steps from the recipe - @[D56675].
- Once you have your final dough, roll it out and cut the doughnut shapes. Leave it overnight in the fridge..
- Meanwhile, make the peanut butter glaze. Combine all ingredients and stir over low heat until you get the consistency you like. I like it creamy so it flows and drips to the sides..
- Deep fry, 2 minutes on each side..
- For the filling, you can prepare anything you like. I used bananas and apricot jam. You can do chocolate, strawberries, whipped cream, just about anything really..
- Spread the filling, top it off with another cronut. Pour the glaze. Dust off some icing sugar..
- Take a picture. Show off for a minute. Chomp chomp chomp..
- Sigh.
It's a cross between a donut and a croissant and was first introduced by Ansel Bakery in New York City, where they are in extremely high. A cronut is a crazy, delicious hybrid between a croissant and donut. This flaky concoction is so delectable that people wait in line at upscale bakeries for hours to get them before. We chose to stack these pieces of dough to give the cronut height and lots of flaky and buttery layers. We tried frying the cronut holes, but unfortunately they fell apart instantly once they hit the oil.