This croissant/doughnut hybrid was invented past times Dominique Ansel at the Dominique Ansel Bakery inward New York City. It became an overnight sensation, in addition to straightaway people stand upwards inward trouble for hours exactly for a jeopardy at getting ane of the precious few that are made each day.
Why all the hype? Very elementary – it has the shape in addition to flavour of a doughnut, nevertheless features the crispy, flaky texture of a buttery croissant. What’s non to hype? Anyway, afterwards seeing similar ii dozen novel reports on the craze, in addition to receiving a scary publish of nutrient wishes for it, I decided to laissez passer on it a go, if for no other argue than to salve a few of my NYC friends the humiliation of beingness Instagrammed standing inward that line.
It’s a physical care for I create all the time, every bit inward once, dorsum inward culinary school, 30 years ago. So, instead of going past times the book, or fifty-fifty looking inward a book, I winged it, in addition to non alone that, I streamlined things too. Instead painstakingly pounding out perfectly sized slabs of mutual coldness butter, I decided to endeavour only spreading softened butter instead. I also threw caution to the wind, in addition to pulled off the rare in addition to terrifying “double flexure in addition to turn,” in addition to lived to nation the tale.
Like I said inward the video, we’ll embrace the terminal results inward Part 2, but spoiler alert…these were awesome. I did ii unlike versions, ane regular, in addition to ane alongside an extra “fold in addition to turn” which resulted inward a taller, in addition to fifty-fifty to a greater extent than impressive cronut. Stay tuned!
Ingredients for sixteen Cronuts:
1 bundle dry out active yeast (2 1/4 tsp)
1/2 loving cup warm H2O (105 degrees F.)
1 teaspoon fine salt
2 rounded tablespoons white carbohydrate (add an extra if you lot desire a sweeter 'nut)
1/2 loving cup milk
2 tablespoons melted butter
1 teaspoon of vanilla extract
1 large egg
1/8 teaspoon soil nutmeg
1 pound all-purpose flour, to a greater extent than every bit needed
6 ounces soft, unsalted, "European-style" butter (12 tablespoons)
Fist steps:
- Combine yeast in addition to warm water, in addition to allow sit down 5 minutes.
- Add the residue of the ingredients, except for the flour in addition to the European-style butter, in addition to whisk to combine.
- Add the flour, in addition to knead for almost iii minutes or until a soft gummy dough ball forms.
- Wrap dough inward plastic, in addition to refrigerate for xx minutes.
- Roll dough out into roughly a xviii x 9-inch rectangle.
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