Homemade Cronuts

By gregofla

Ingredients

• Dough
• 3/4 cups milk, warmed
• 1 tablespoon active dry yeast
• 1/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/2 cups all-purpose flour (divided)
• 1 teaspoon salt
• 1 cup butter, at room temperature
• Maple Glaze
• 1/2 cup powdered sugar
• 3 tablespoons pure maple syrup
• 1 to 2 tablespoon milk, cream or water

Details

Servings 12
Adapted from food52.com

Preparation

Step 1

Makes 1 dozen

In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky. Transfer to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.

Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.

Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another 13″x18″ rectangle, 1/4″ thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as “turns”. To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks – you can do this each time you roll and fold so that you know how many times you’ve done it.) Chill the dough for another 30 minutes.

In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (which can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with paper towel.

Meanwhile, whisk together the icing sugar, maple syrup and enough milk, water or cream to make a drizzling consistency. Drizzle over the cronuts while they’re still warm.