Cronut
The cronut is a hybrid pastry created in New York in 2013, made by frying laminated croissant dough in a doughnut shape. The process starts with traditional croissant dough - flour, yeast, and layers of butter folded over three days. The laminated dough is cut into rings and deep-fried, producing a pastry with the flaky interior of a croissant and the crisp shell of a doughnut. A flavored cream is piped inside and the outside is finished with a glaze. Biting through delivers a sequence of cracking glaze, crisp exterior, airy buttery layers, and smooth cream filling. The three-day preparation is non-negotiable for proper lamination.
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Instructions
- 1
Mix flour, sugar, yeast, and milk into dough and let it rise once.
- 2
Laminate with cold butter through repeated folds and rolls.
- 3
Roll to 1.5 cm thickness and cut donut shapes.
- 4
Proof briefly at room temperature until puffy.
- 5
Fry at 170C until golden on both sides, then coat in sugar.
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