The combination of croissant and donut, known as cronut! Wondering how to prepare this original dessert? You’ll find out here.
Ingredients
- Sugar – 40 g
- Dry yeast – 7 g
- Egg – 1
- Vanilla – 3 g
- Butter – 200 g
- Wheat flour – 300 g
- Oil – 1 liter
- Salt – a pinch
- Cream (30%) – 100 ml
- Water – 100 ml
Decoration
- Walnuts – 30 g
- Chocolate glaze – 80 g
Preparation
Mix all dry ingredients and vanilla seeds scraped from the vanilla bean in a large bowl. Add water, cream, and egg, and knead the dough thoroughly. Then transfer it onto a work surface. Cut the chilled butter into thin slices and gradually incorporate it into the dough, kneading it. Shape the dough into a rectangle and refrigerate for about 30 minutes.
Roll out the dough on a floured work surface. Fold it into thirds, roll out again, and fold into thirds again – repeat the process three times. Loosely wrap the dough in plastic wrap and refrigerate overnight.
Roll out the dough on a floured work surface to a thickness of about 5 mm. Cut out circles, and within them, smaller circles – creating donut shapes. Fry the cronuts in oil heated to a temperature of 160-180°C until golden brown on both sides.
Finally, dip the cronuts in the prepared glaze and sprinkle with walnuts or any toppings of your choice.
