Recipe by Chef John
"Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze."
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1 (.25 ounce) package
active dry yeast
warm water (105 degrees F/41 degrees C)
2 1/2 tablespoons
white sugar, or more to taste
freshly grated nutmeg
European-style (low-moisture) butter at room temperature, divided
I cant find European-style (low-moisture) butter is there a substitute or can i just use regular butter??? please help
I whated to print your cronut, so I use your photos
This recipe was time consuming but the steps were pretty simple. I had to add more liquid after adding the flour. If I made this again, I'd only use 3 cups of flour. Otherwise, I'd follow all of the steps as stated.
Is it possible to make this recipe using all-purpose gluten free flour?
How can you make this ahead of time? or can you store it in the refrigerator without it losing it's taste or texture? I want to make this, but the event it will be for is in the morning...
The only thing different from the recipe that I did was using a regular unsalted butter. All cronuts turned out great! It took me awhile to make but it was worth it. If you don't have a circular cutter, I used a big glass and a water bottle cover. What a workaround! I will definitely save this recipe. My hubby and kids loved it!
Fun and fairly easy - what can one say of Chef John? His recipes never fail and he's a delight to watch =D
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Cronuts, Part I
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 112
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