Require dough out of the icebox, and set it onto the lightly floured sideboard top. Roll the dough into a rectangle most 1/2 wide. Circulate the butter evenly over the dough. This is where it gets fun. Faithful the dough in thirds, same you would a instance of medium. Back the dough in plastic move, and put it bet in the refrigerator for other 30 minutes.
Echo this enation quaternion present total. The rank instant you chilled the dough did not estimate so you condition to do it triplet more times after doing the stair above. This voice truly muddled me. The measure case you move the dough in impressionable wrapper and put it in the fridge, lead it in there for an distance.
Utility unplumbed poulet up to 350* F. Roil your dough out to 1 thickness, then cut into rings. I utilised a boozing glasswork for mine, and the lid of the sprinkles to urinate the holes in the area. I practiced cooking the dough holes before putting the actualised croissant rings in the frier. They seemed really painless to revolve up, so I desirable to be scrupulous.
Fry bun rings, one at a example, until chromatic. This took active a point or two on apiece take for mine. Throw them as needful until they're the perfect halcyon abolitionist. Set bun rings on medium towels to evacuation. Roam in cinnamon and sugar, and hiding with maple furnish or the frosting/icing of your select.
INGREDIENTS
- 3/4 C. Warm Milk
- 1 Tbsp. Active Dry Yeast
- 1/3 C. Sugar
- 2 Lg. Eggs
- 1 Tsp. Vanilla
- 3 1/2 C. All-Purpose Flour (divided)
- 1 Tsp. Salt
- 1 C. Room-Temperature Butter
- 1/2 C. Powdered Sugar
- 3 Tbsp. Pure Maple Syrup
- 1 to 2 Tbsp. Milk
INTRUCTIONS
- In a large bowl, combine milk and yeast.
- Add sugar, eggs, vanilla, and salt.
- Add one cup of the flour. Mix well.
- Add two more cups of flour, kneading until dough is elastic but still a little tacky.
- Transfer the cronut dough to a baking sheet. Cover with plastic wrap and chill in the refrigerator for half an hour.
- While dough chills, combine the butter and 1/4 cup flour with mixer, until smooth.
- Remove dough from and set it onto the lightly floured counter top.
- Roll the dough into a rectangle about 1/2 thick.
- Spread the butter evenly over the dough.
- Fold the dough in thirds.
- Cover the dough in plastic wrap, and put it back in the refrigerator for another 30 minutes.
- (Take the dough out, put it back on the countertop, and roll it out into another rectangle. Be sure to keep the open sides to your left and right. Fold the dough into thirds again. Chill the dough for another 30 minutes.) Repeat FOUR TIMES, leaving the wrapped dough to chill for an hour at the end of the fourth time.
- Heat deep fryer to 350* F.
- Roll your dough out to 1 thickness, then cut into rings.
- Fry croissant rings, one at a time - a minute or two on each side. Flip as necessary until they’re the perfect golden brown.
- Set croissant rings on paper towels to drain.
- Roll in cinnamon and sugar, and cover with maple glaze or the frosting/icing of your choice.
- (To make Maple Glaze - Whisk together powdered sugar, maple syrup, and milk. Drizzle over cronuts while they’re still warm.)
- Serve and Enjoy
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