Tuesday, September 9, 2014

Homemade Cronuts Recipe


Homemade-Cronuts














Alright, quiz time! What do you get when you combine the flaky, layered texture of a croissant with the sweet, delicious taste of a doughnut? A little slice of heaven that people on the East Coast have dubbed a "Cronut"!

Originally created in a bakery in New York, these delectable delights have all the amazing taste you'd come to expect in a typical doughnut, but with one secret, special surprise. Layers! Lots and lots of layers! With all that amazing goodness packed into one rounded pastry, it's no wonder why the cronut is sweeping the nation!

We first heard about the cronut from our retail store supervisor. After trying these heavenly treats, he immediately called us up to tell us we needed to make these on the blog. Request granted! After some trial and error, we've come up with a delicious recipe that combines and the cronut greatness you've heard about, but in a formula you can bake right at home! It's time to go Cro-"nuts" with our Homemade Cronuts!

Ingredients:
3/4 cup Milk, warmed
1/3 cup Sugar
2 Eggs
1 tsp Vanilla
1 tsp Salt
3 1/2 cups Honeyville Alta Artisan Flour, divided
1 Tbsp SAF Yeast
1 cup Butter, softened

Topping:
1/2 cup Butter, melted
1 tsp Cinnamon
1/2 cup Sugar

Directions:
In your BOSCH Styline Mixer, add the following ingredients in this order: Milk, eggs, sugar, vanilla, salt, 1 cup flour, and yeast. Turn mixer to #2 setting until ingredients are completely mixed. With mixer still mixing, add 2 1/4 cup flour and knead for 3-4 minutes.

dough











Remove dough ball from mixer and place on a hard surface.

whipped-butter











In a medium bowl, whip butter and 1/4 cup flour together.

butter-on-dough











Roll dough out into a rectangle shape, then smear whipped butter on top.

tri-fold











Fold dough like a letter, in three parts, then wrap in plastic wrap and place in refrigerator for 30 minutes.

rolled-out











Remove from refrigerator and roll out opposite of the original folds.

second-tri-fold











Fold again like a letter, in three parts, then wrap and place back in the refrigerator for another 30 minutes.

Repeat this process two more times. This is how you create the "layers" for the cronuts.

Preheat oven to 350 degrees.

Remove dough from refrigerator and roll out on counter.

Punching-cronut











Using a doughnut punch, or just a regular biscuit punch, punch out your doughnuts.

layered-cronut











Check out the layers created from the folding and rolling. This is the secret to an amazing cronut!

Place on a parchment-lined baking sheet and bake at 350 degrees for 10 minutes.

baked-cronut











Remove and allow to cool for 5-10 minutes.

Prepare your topping by mixing cinnamon and sugar together in a bowl, and melting butter in a separate bowl.

cinnamon-topping











Take each cronut and dip the tops in the butter, then roll in the cinnamon/sugar mixture. Place on a wire rack to cool, then serve!

cronuts











Move over doughnuts, there's a new treat in town! The amazing, over-the-top taste is felt in each bite of these awesome snacks! The cinnamon/sugar topping gives you the perfect amount of sweetness. By far the star of this dish is the amazing layers! Each bit is like a magical journey into layer after layer of cronutty goodness!

Cronut











It's time to say goodbye to the traditional rounded treats. It's time to enjoy some cronuts!

11 comments:

Anonymous said...

What are the measurements to aim for when rolling out dough and how many doughnuts does one get out of this recipe?

In The Kitchen With Honeyville said...

This recipe should give you around 10-12 cronuts, depending on the size you cut them, and how you roll them out. I'd say a 1/4 inch is good enough! Thanks for the question!

Anonymous said...

Do you smear the butter mixture on rolled dough every time you roll & refrigerate?

Anonymous said...

Can I use Soft White Wheat flour rather than the Artisan flour? Thank you for your reply!!

In The Kitchen With Honeyville said...

Soft White Wheat may give you more of a pastry-like texture than the Alta, so it really depends on what type of texture you're looking for. Sounds like it would be delicious though!

In The Kitchen With Honeyville said...

You only need to smear the butter mixture on the dough the first time. The folding and rolling is what creates those layers. Great question!

Anonymous said...

What does roll out "opposite of the original folds" mean exactly?

In The Kitchen With Honeyville said...

Great question! It means that you'll roll out and fold the opposite way from the first fold. So if you rolled out and folded left to right the first time, then the second time you'd roll out and fold up to down. Does that make sense? Just make sure you're folding in a way that creates layers.

sharon z said...

May I post this in my cake decorating website if I give full credit and links back here? Thank you

In The Kitchen With Honeyville said...

Hi Sharon Z!

Yes, that would be more than fine and we'd totally love the link backs to the original post and recipe here.

sharon z said...

we will do so thanks!!