It's "Cronut " Time
Need I say more....Let's get started!
Need I say more....Let's get started!
Start by adding 3/4 cup warm milk, 1/3 cup sugar, 2 eggs, 1 tbs yeast, 3 tsp salt, 1 tbs vanilla extract, then let it sit for 10 minutes.
Next add 3 � cups of flour a third at a time. Make sure each third (slightly more than a cup) of the flour is absorbed into the liquid before adding the next. This will take 5 minutes or so and the dough should still be slightly sticky.
Take the dough out of the bowl onto a lightly flour surface.
Roll the dough out into a long rectangle.
In a mixer, whip 1 cup of unsalted butter until pale and fluffy (5 minutes on medium speed) and then dollop it onto the dough.
Spread the butter equally from edge to edge.
Fold the dough like a letter (into thirds) then refrigerate for 30 minutes.
Take the dough out of the fridge, pinch the edges so that no butter will spill out as you roll it, then roll the dough into long rectangle again and fold into thirds. Repeat this process another 6 times....Yea, I know what you're thinking, but in order to get those beautiful layers of a croissant, this is what needs to happen.
Once you have your finished dough, roll it out to about � inch thickness. With some ring cutters (or if your good with a small knife) cut out the dough into the shape of a doughnut.
Take them out of the fryer and put them onto a dry paper towel to blot off any excess oil.
In a bowl mix 1 tsp of ground cinnamon, allspice, ginger, cloves, and 1 cup of sugar. Roll the edges of the "Cronut" in the spiced sugar mixture until it's thoroughly coated.
In another bowl, mix 1 tsp ground cinnamon, allspice, ginger, cloves, 1 tbsp dark rum, 3 tbsp milk, and 1 cup of powdered sugar (adjust the thickness of the glaze by either adding more powdered sugar or milk). Top the "Cronut" with 1 tbsp of the glaze. Or a lot more.....
It's "Cronut" time.....
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