Cronuts

Ingredients

For the dough

• 400 g wheat flour
• 50 g sugar
• 10 g salt
• 10 g fresh yeast
• 100 ml cold water
• 200 ml cold milk
• 250 g cold butter
• Oil, for frying

For the glaze

• 200 g powdered sugar
• 50 ml milk
• 1 teaspoon vanilla extract

Step-by-step preparation

1. In a large bowl, mix the flour, sugar and salt.
2. In another bowl, dissolve the fresh yeast in the cold water and add the cold milk.
3. Add the yeast mixture to the flour and mix well until the dough comes together.
4. Turn the dough out onto a floured surface and knead lightly until smooth.
5. Cover the dough with a damp cloth and chill in the fridge for at least an hour.
6. After an hour, take the dough out of the fridge and place it on a floured surface.
7. Roll out the dough to about 2–3 cm thick.
8. Cut the cold butter into small cubes and scatter them over half of the dough.
9. Fold the other half of the dough over the butter, sealing the edges so the butter stays inside.
10. Roll out the dough again into a rectangle.
11. Fold the dough in three, like a letter, and roll it out again.
12. Repeat this folding and rolling three more times.
13. Cover the dough with a damp cloth and chill in the fridge for at least an hour.
14. After an hour, take the dough out of the fridge and roll it out to about 2–3 cm thick.
15. Cut out circles about 8–10 cm across with a doughnut cutter.
16. Use a smaller cutter to cut a hole in the center of each circle.
17. Place the cronuts on a baking sheet lined with parchment paper and let them rest for about 30 minutes.
18. In a deep pan, heat the oil over medium-high heat until hot.
19. Fry the cronuts in the hot oil for about 2–3 minutes per side, until golden and crisp.
20. Remove the cronuts with a slotted spoon and drain them on paper towels.
21. For the glaze, mix the powdered sugar, milk and vanilla extract in a bowl until smooth.
22. Dip the cronuts in the glaze and let them cool for a few minutes before serving.