Recipe by Chef John
"The fried cronuts have a crisp exterior and croissant-like texture. The first version is more like a donut and the second version is more like a deep-fried croissant. It's an adventurous, fun project for you to try soon."
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grapeseed oil for frying, or as needed
1 1/2 teaspoons
milk, or as needed
These were delicious. The process was uncomplicated, but very time consuming (which is why I rated it only 4 stars). I topped mine with a maple cream cheese frosting and bacon, which was a big hit.
Rainy day here, so the perfect time to make these. Im guarding the ones that are left right now, because they are stealing them before the glaze sets!
I used the primary version listed. 2 minutes was a bit long for these delicate delights. 1 - 1.5 minutes worked well for my cronuts. I used the amount of milk listed and noticed the glaze was a bit dry so I added 2 squirts of a lemon. This gave the glaze a great flavor. Overall, this was a great and well written recipe. I really enjoyed making and eating the cronuts! Thanks Chef John!
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