Croissant Donuts, Made at Home
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Pauls22401 October 28, 2017
Please, please, please publish these recipes with weights vice volume measurements.
MRubenzahl October 21, 2017
"Fold as you would a letter." No one under 35 will be able to make this recipe.
Kennedy H. October 21, 2017
I love the reading on this site, I learn so much from everyone here. I just really wish the recipes had weight measurements as well, I'm trying to get more accurate results and that's the best starting point.
Dolly July 18, 2015
I've never attempted anything like this but reading the recipe, I am thinking of trying to use my pasta maker to thin the dough. Any thoughts?
i March 18, 2015
This certainly looks like a yummy food! I'd like to know if you or anyone has tried baking these in the oven in lieu of frying them?
theundressedcupcake November 27, 2014
Can I freeze the dough (the cronuts) until I'm ready to fry them?
Cheryl B. April 25, 2014
I recently made this recipe. Well sort of. Instead of mixing the softened butter and 1/4 cup of flour together, I pounded out my butter into a square then placed it in the middle of the dough, and then folded the dough to meet in the center. I then pinched all dough together, rolled out and then folded it into thirds. Repeat 3 more times. When cutting the dough for frying, make sure your cutter has a nice sharp edge and don't twist the cutter. Just cut straight down. They were delicious. The one thing I'd like to know is, do you let the dough rest a little prior to frying? Anyone? I'm thinking not because the butter should be cold. Maybe let them rest in the fridge after you cut them. I'll keep trying.
Sarah F. February 21, 2014
I'm going to try this tomorrow for my local women's shelter dessert auction. But here's the thing. If you look at the pictures of the original cronuts, there is a very distinct larger layer between thinner dough layers. I think there's an extra butter layer- so maybe you do two turns, and then add in another butter layer, and do two more turns. That's where the filling goes. Either that or it's a cut in dough, like some other recipe sites suggest, that then only has a couple of turns. This recipe seems like the best bet with the egg enriched dough. Can't wait to try it!
Forkandstory January 31, 2014
Thank you for the recipe. I attempted it last weekend. Didn't get too tall, but tasted good. I will try again! :) Here's the result. Thanks for the inspiration
Forkandstory February 2, 2014
Take two looks much better! Thanks!
sheina September 24, 2013
i made these today and they came out DELICIOUS...the only thing i would do differently the next time i make them is after i cut out the cronuts, i would set them aside for about an hour or two to rise and then fry..otherwise- AMAZING. i rolled them in sugar and piped a simple icing on top. perfection
Banny September 12, 2013
Hi everybody, i made this last night and fry them this morning. When i cut the dough into doughnut's shape, it has beautiful layers. I heated my oil and it took like 10-15 minutes to the desired heat. I fried the leftovers first and they were beautiful, the layers are intact and is crispy and flaky. Then i fried the doughnuts one and it separated, hiks. Did i put them too long in room temperature? Or i didn't roll them tight? oh, when i rolled and fold, i didn't used any flour, i used cling wrap. Please help
Melinda August 18, 2013
OMG! These are the best donuts ever! My daughter (a culinary student) made and fried them up for us. We had fun filling them with various goodies. I split mine and put cream and fresh peaches. My daughter made a PB&J, then filled one with my salted caramel mocha cream. I couldn't get enough of the crisp outer crust, followed by the tender flaky inside. Thanks so much!!
Grace's S. August 3, 2013
Hi MollyACZ if you click on the link in my comment it will lead you to the recipe for the cream.
Grace's S. August 3, 2013
Hi Julie, I went with a Vanilla Bean Creme Pat but a Crema Diplomatica would be nice too. The great thing about adding cream is that is gets into all the layers. I used a bismarck tip and it was perfect.
Sherman L. August 3, 2013
After mixing the butter & flour form this into a suitable rectangle, wrap it in plastic then chill it till it's more solid. If it's re-formed into more of a brick shape, simply take a rolling pin and give it [the block] a good bashing into the desired shape. Just remember, kitchens tend to get warm, even with the oven turned off. And the last thing you want to play with is uncooperative butter, especially when baking — even deep frying stuff!
Safta August 3, 2013
So the butter should be shaped and refrigerated before it is placed in the dough for folding?
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