Cronuts

Step 1

Pour warm water in large bowl. Sprinkle yeast on top and let sit 5 minutes.

Step 2

Whisk in the next 7 ingredients.

Step 3

Add flour in several additions whisking each time. Mix for 3 minutes until dough pulls away from bowl.

Step 4

Turn out onto floured surface. Knead a few times, shape into a ball. Wrap in plastic wrap and chill in fridge for 20 minutes.

Step 5

Return to floured surface. Roll out to 1/4" thickness and spread 6 tbsps. of room temperature butter over the middle third of dough.

Step 6

Fold one side over the buttered center, press lightly together. Spread remaining butter over that section.

Step 7

Fold other third over top. Place on a pan and cover loosely with plastic wrap. Place in fridge 20 minutes.

Step 8

Again, place dough on floured surface. Gently roll outward into 1/2" thick rectangle. Fold into thirds again and cover again. Chill dough for 2 hours.

Step 9

Roll to about 1/2" thick, cut in half. Place half to the side (or in fridge). Use a round cutter up to 3" diameter to cut cronuts. For doughnut holes, use a smaller cutter in center. (I did filled cronuts and did not cut "holes"). Cut remaining dough.

Step 10

Place on lightly floured baking sheets and place in oven with light on until doubled in size.

Step 11

Heat oil in deep fryer to 325 degrees.

Step 12

Gently place a couple cronuts at a time to deep fryer, cooking for each side until golden brown, approximately 2 - 3 minutes per side.

Step 13

Remove from oil using tongs and place on wire rack over baking sheet to cool.

Step 14

When cooled, fill with pastry cream and dip in icing and toppings. For a simple "icing", put icing sugar or cinnamon sugar in a metal bowl or tray, and toss slightly cooled cronuts to coat.