Ingredients
- for the dough:
- 1/2 cup water
- 1/2 cup whole milk
- 2 eggs
- 1 tablespoon vanilla bean paste (can substitute with vanilla extract)
- 4 cups All Purpose Flour plus a cup extra for rolling (I use King Arthur All purpose)
- 1/2 cup sugar
- One 1/4 ounce package instant yeast (I use Red Star Platinum instant yeast)
- 1 teaspoon salt
- 1/4 teaspoon cardamom (optional. Don't use if you're only make the Cronuts)
- 1 tablespoon unsalted butter, room temperature
- for the butter block:
- 1 pound plus 2 tablespoons unsalted European butter, slightly cooler than room temperature
- 1/4 cup all purpose flour
- For the Cronuts:
- 1 batch Danish dough
- 2 quarts, grapeseed oil
- batch pastry cream:
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/4 cup sugar
- 3 egg yolks
- pinch salt
- 2 1/2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste
- To finish the Cronuts:
- 1/2 cup granulated sugar
- 1 cup confectioner's sugar
- 2 tablespoons whole milk
- For the Danish filling:
- One 8 ounce tub of Mascarpone (I use Vermont Creamery), room temperature
- 1 egg yolk
- 2 tablespoons confectioner's sugar
- 1 tablespoon flour
- zest of 1/2 a lemon
- scant pinch salt
- jam of choice
- To finish the Danish:
- Egg wash (1 large egg whisk together with 1 tablespoon of water)
- glaze (1 cup of confectioner's sugar whisked with 1 to 2 tablespoons milk)
Preparation
Step 1
For the Danish dough:
*** You'll notice in the original recipe that 2 packets of compressed or active dry yeast are called for. I prefer instant yeast. It doesn't require "blooming" and is very reliable compared to active or compressed yeast. I also recommend only using 1 packet, as that is more than enough yeast for the dough. ***
•In the bowl of a stand mixer, whisk together the water, milk, eggs and vanilla bean paste until smooth, making sure that the egg yolks are completely incorporated into the mixture.
•In another bowl, stir together the flour, sugar, instant yeast and salt (and cardamom, if using). Add to the wet ingredients in the mixing bowl and attach the dough hook.
•On slow speed, mix the dough for 5 minutes until smooth. Add the butter, a few bits at a time. Continue mixing until the dough pulls away from the sides of the bowl and is smooth and shiny, about 5 more minutes. Turn the dough out onto plastic wrap and cover completely. Refrigerate for 20 minutes. In the meantime, make the butter block.
For the butter block:
The original illustrations.
•Fold a piece of parchment, the size of a half sheet pan, in half. Set aside.
•Cut the butter into small pieces. Combine the butter and flour in the bowl of a stand mixer fit with a paddle attachment. Mix on slow until the butter is smooth.
•Transfer the smooth butter mixture to one half of the parchment. Fold the other half of the parchment over. Roll the butter into a 8" x 12" rectangle between the parchment. Cut the butter in half so you have two pieces of butter, both measuring 6" x 8". Cover both pieces with plastic wrap and refrigerate for 5 minutes.
•Remove the dough from the fridge and turn out onto a lightly floured surface. Roll into a 9" x 18" rectangle. Place one piece of 6" x 8" dough across the center of the dough and lift the left piece of dough up and over the butter, sealing the edges with your fingers. Place the other sheet of butter on top and bring the other half of dough over that, again sealing the butter in. Wrap in plastic wrap and chill for 20 minutes.
Butter in the middle of a 8" x 18" strip.
Seal the first block of butter in.
Place 2nd butter block on top of the first "fold over."
Fold the remaining flap of dough over the 2nd butter block.
•Turn the dough out onto a lightly floured surface. Roll the dough into an 8" x 18" strip. Fold both narrow ends in to meet at the center,
Meeting at the center.
then fold, in half, making 4 layers. Wrap in plastic wrap and chill for 20 minutes. Repeat this procedure one more time. Cover and chill for 20 minutes and then roll into an 8" x 18" rectangle and simply fold in half. Wrap in plastic and chill in the fridge for at least 2 hours.
Last fold.
butter, dough, butter, dough, butter, dough
For the cronuts:
Make the pastry cream:
•Whisk yolks, sugar, salt, cornstarch and vanilla bean paste in the bowl of an electric mixer until light and fluffy.
•Simmer cream and milk in a heavy saucepan and slowly pour the hot cream into whisking sugar/yolk mixture until well combined.
•Transfer back to the saucepan and whisk over medium heat until thickened.
•Place in a bowl and cover the top of the cream with plastic wrap to prevent a skin from forming. Refrigerate until completely cool. You can add many flavors at this point, including orange blossom or rose oil.
Fry the cronuts:
•Roll out the chilled danish dough to 1/4 inch thick on a floured surface. Allow to rest for 10 minutes . Stamp out "donut" shapes with a very sharp donut cutter (I use an Ateco cutter). Transfer the donuts and "holes" to a parchment lined sheet pan. Cover with plastic wrap and allow to proof for an hour, until doubled in size. Be careful to proof in an area no warmer than 70-80ºF. Many new ovens now have a "bread proof" feature and they tend to run far too hot. Better that you just cover and allow the proof to take place on the kitchen counter. It may take longer than an hour but better a well risen pastry than a hockey puck.
•In a large stock pot, heat the oil to 350º to 360º F. Carefully place the donuts (and the holes) in the oil. Allow the donuts to fry on one side for 45 - 60 seconds, until deeply golden brown. Using chopsticks, flip the donuts and fry for a minute more, until both sides are deeply golden brown and they donuts have expanded considerably. The holes take less than half that time. Place the donuts on a piece of paper towel to drain and cool.