Cronut
Introduction
This is just a cronut, which is a crossover pastry that combines the flaky layers of a croissant with the shape and deliciousness of a donut! Without using eggs, this version of the cronut keeps the essential elements the same namely the loss of weight, a set of layers which are a bit hard and with their appearance changing a little golden-brown which is of the right weight being a pastry that is good for those who are scared of eggs. A good idea for homemade cronuts is rolling butter into the dough to create series of layers like the ones in a croissant. The dough is then cut into rings and fried to a golden crispness, the result cake is crisp on the outside and soft on the inside.
The cooking of this dish may last a while, but the method used is understandable and better, after all, the product is worth the effort that has been taken to get it done. Each step builds the puff and crunchiness of the cronut, and the butter provides thickness even without eggs. Dusting or some other way of decorating your cronut with other flavors can make it delightful and yummy to serve at any party, or even a weekend treat to the whole family. Despite the fair prices of the ingredients, the cronuts that come out are the types that hardly leave people satisfied with a two-flaky layer that is just melt in the mouth kind of thing.
How much time can it take
Prep Time: 2 hours (includes dough resting and chilling time)
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Ingredients
Dough:
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 tablespoon active dry yeast
1/2 cup warm milk (110°F or 45°C)
1/4 cup unsalted butter, softened
1/2 cup cold butter, cut into small cubes for layering
For Frying:
Oil for frying (vegetable or canola)
Topping:
1/2 cup granulated sugar
1/2 teaspoon cinnamon (optional)
Method
1. Prepare the Dough:
Firstly, yeast should be dissolved in hot milk for at least 5 minutes. Then the yeast becomes frothy. In another large mixing bowl, mix the required amount of flour, sugar, and salt together. After the two, you joined the special directions of milk and butter, and overall you have a dough shaped out. The dough needs to be kneaded for about 5-7 minutes until it happens to be smooth.
Give the dough some cover, and then let it stay in a pleasant exposure to the sun for 30 minutes.
2. Layer the Dough:
Start by adding more flour to your surface before rolling the dough out into a rectangular shape. Meanwhile, take the cold butter cubes that you have been refrigerating and spread them out evenly over two-thirds of the dough. Fold the dough in thirds like a letter, and then roll it out once more. After this, you have to do the following three times: again bend and roll the dough by putting it into the refrigerator for 15 minutes. By this, you will ensure that the butter is stiff.
3. Shape and Fry:
When rolling the dough out, ensure that you follow the specification of 1/2-inch thickness and cutting circles using a round cutter. Cut a small hole in the center of each circle. As you need to preheat the oil in a deep fryer or a large pot to 350°F (175°C). Each cronut should be fried on either side of the plate for about 1-2 minutes soon because it gets golden brown. Paper towels are what you use to draw them.
4. Coat and Serve:
If available, dip or throw the cronuts in the cinnamon sugar mixture while the pastries are still steaming. It is a must to serve them immediately.
Notes
If you are looking for the best donuts, make sure your butter is kept cold during the folding. Chilling the dough between each fold is crucial to make those layers and keep the butter from melting into the dough. You can make them a fruit cronut and finish them with a pastry cream or a fruit jam by piping them in through the sides to give them some flavor. Just eat them while your hat is fresh and light for the best flavor and puffiness is however that is soon after frying.
Conclusion
Egg-free cronuts Development the amazing texture of croissants and donuts in one flaky, melt-in-your-mouth pastry. While the whole equalizing act might be a bit time-consuming, each bite produces a truly luxurious experience that is both rich and resounding. Be it breakfast, brunch, or even a dinner sweet, those cronuts are such an eggless treat.
Nutrition fact
Calories: 320
Fat: 22 g
Saturated Fat: 14 g
Carbohydrates: 25 g
Sugar: 10 g
Fiber: 1 g
Protein: 3 g
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