Hi Julie, I made these and they're fabulous! I'm just wondering if they would puff up more if they were proofed after cutting them out (step 6)......
...before putting them in the oil
Recipe question for:
Homemade Croissant Donuts
Recommended by Food52
3 Comments
donut with poor volume and oily taste.
Make your dough, roll it, cut it put the rings in the freezer after that for 1 hour. Next, take them out and let them rest in a proofing cabinet if you have one (a large square container will do), try using small metal screens or mesh to make it easier to transfer to the fryer. make sure your rings have enough flour all over, as they shouldn't get sticky like yeast bread. Fryer should be at 375F (you must adjust with the elevation of where you live), fry both sides using the double turning technique to avoid overcooking the top or bottom of the croissant donuts. They taste way better with cinnamon sugar coating. DON'T GLAZE THEM... EVER!