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
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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