adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

How to Make Cronuts, Part II
How to Make Cronuts, Part II
0 Likes
Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
200 minutes
Learn to fry and glaze delicious cronuts in Part II of this series.
Ingredients:
  • 6 cups grapeseed oil for frying, or as needed
  • dough from How to Make Cronuts, Part 1 (The Dough)
  • 1 cup confectioners' sugar
  • 1.5 teaspoons milk, or as needed
  • 0.5 teaspoon vanilla extract
Instructions:
  • Prepare the dough according to the "How to Make Cronuts, Part 1 (The Dough)" instructions.
  • In a deep fryer or deep saucepan, warm vegetable oil over medium heat until it reaches 350 degrees F (175 degrees C).
  • Transfer the puffed-up cronut from the baking sheet into the hot oil, frying two at a time until they turn golden brown, about 1 1/2 to 2 minutes on each side. Allow the cronuts to puff up while cooking. Once cooked, place them on racks over paper towels to drain and cool. Repeat the frying process for the cronut holes.
  • Combine confectioners' sugar, milk, and vanilla in a shallow bowl, whisk until smooth and slightly runny.
  • Take a fried cronut and delicately coat the top with glaze. Place it back on the rack and allow the glaze to set for approximately 15 minutes.
  • Take out the other half of the dough from the refrigerator and let it rest for 30 minutes before proceeding with making the remaining cronuts.
  • On a floured surface, elegantly shape the dough into an 8x12-inch rectangle. Then, gracefully fold the dough in thirds and roll it into a 3/4-inch thick rectangle. With finesse, cut out 6 dough circles using a sharp 3-inch round cutter. Lastly, delicately create donut holes in the center of each circle using a 1-inch round cutter.
  • On a baking sheet lined with waxed paper lightly dusted with flour, place the cronuts and holes. Allow them to rise in a draft-free place until doubled in size, approximately 1 hour.
  • Heat vegetable oil in a deep fryer or deep saucepan over medium heat until it reaches 350 degrees F (175 degrees C).
  • Transfer the puffed-up cronut from the baking sheet into the hot oil with care. Fry two at a time until they turn a beautiful golden brown color, about 1 1/2 to 2 minutes on each side. The increased layers and denser dough will yield taller cronuts than traditional recipes. Allow the fried cronuts to drip off any excess oil on cooling racks. Proceed to fry the cronut holes in the same manner.
  • Coat in the remaining glaze and allow it to sit until the glaze becomes firm, around 15 minutes.

Similar Recipes