Cronuts are doughnuts made from puff pastry.
Complexity: easily
Servings: 8
These popular donuts can be made with store-bought croissant puff pastry. Use store-bought glaze and store-bought custard for decoration and filling, and the prep time will be minimal. You can whip up your favorite glaze and filling if desired. You'll also need neutral frying oil, round cutters (7.5 cm and 2.5 cm), a pastry bag for piping the filling, and a deep-fry thermometer to monitor the oil temperature and ensure even frying of the donuts. Decorate the croissant donuts after they've cooled completely.
The Cronut recipe was first published in New York magazine in 2013 and won acclaim from locals, with lines forming outside the bakery selling the doughnuts. The magazine called the cronut an "extremely fun" invention, and the grocery store owner, Dominique Ansel, acquired a patent and trademark for his creation. The cronut is a doughnut made from croissant dough and filled with lemon curd. If you're planning a visit to New York City, be sure to try the most delicious doughnuts in the world.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Donuts
- 1 package of puff pastry dough for croissants, defrosted
- Premium flour, for working (as needed)
- Purchased donut glaze
- Purchased custard
- Vegetable oil with a neutral odor, for deep-frying
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Recipe:
Special equipment:
- 1 round cookie cutter, 7.5-10 cm in diameter.
- 1 round cookie cutter, 2.5cm in diameter.
- Deep frying thermometer
- Long thin tip for a pastry bag
Cooking the dish according to the recipe:
- Fill a deep, wide saucepan halfway with vegetable oil and heat to 175°C.
- Place the croissant dough on a silicone mat or a floured surface to prevent it from sticking.
- Use round cutters to cut out donuts. You can also fry the trimmings and cores with the donuts.
- Place the dough in the refrigerator for 10-15 minutes to firm up slightly.
- Carefully lower the cooled donuts and trimmings into the hot oil, being careful not to overcrowd the pan. Fry until cooked through and golden brown, 3-4 minutes per side. Trimmings will take less time.
- Place the finished donuts on a plate lined with paper towels to remove excess oil. Let cool. Then dip the donuts top-first into the glaze.
- Place a thin tip into the corner of a bag or piping bag. Then fill the crayon with custard and trim the tip with scissors. Fill the donuts with custard in three places, rotating to ensure even filling. Frost and fill the scraps with filling.
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