Crouukronut: Newest pastry in the Block for Baking Partners challenge 15

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Hope everybody is having a wonderful weekend, this weekend is tuned out be really busy weekend for me, as Onam, our harvest festival is on 16th. I am planning to make feast along with other routine tasks such as cleaning and grocery shopping.  It is also on the 15th of this month, reveal date of baking partners challenge. For this month challenge I selected the Crouukronut actually it is Kronut, the newest craze in the pastry world. I was chatting with my friend Reeni of Cinnamon Spice and everything niceas told her I tried Crouukronut in home also sent her picture of this final dish I made. I asked whether we can try it as this month challenge, also told her that baking doesn’t work well, so we need to stick to frying as original. She told me yes, occasional frying is not bad let’s try it. Thus this month challenge idea was born; Reeni also shared a list glaze and cream that goes into the Crouukronut.

You will be wondering why we are naming Kronut into Crouukronut, because as the creator of dish has trademarked  the name. I got enthusiastic to try this as it is a cross between doughnuts and croissants. It was created by Dominique Ansel bakery owner in New York If you want to know what is crouu-doughnuts/Kronut here is link from original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long line to get these delicious treat. I read somewhere that in E-bay one Kronut even got $50. Bakers all over the world are trying to recreate this dish in various methods; I thought why we don’t can take it as challenge. Further in Houston, I don’t where they are selling Kronut. So I decided to make it in home. Yes doughnuts and croissants are my family favorite, I won’t buy doughnuts as much as hubby is diabetic, but croissants’ and I have a long lasting friendship.
On searching the internet, I came across this recipe, first time I religiously followed the recipe which I normally don’t do and according to the recipe when fried on the second day, it turned out to be mess. I also baked a portion that turned out be another mess. So decide to improve the recipe by extending the frying part by one more day. Yes that trick worked. I was able to fry the beautiful crouukronut on the third day.
If you look at the process, it is three day mega project but end result is really worth it. First day you make the doughnuts dough, second day incorporate butter into the dough and third day the fry and glaze it as you wish. I tried both cinnamon sugar and chocolate glaze for topping, but has not tried any filling. I thought that going to be too rich.
If you  ask me how it tastes, outer is slightly crispy and inside is slightly chewy if you add filling it get soft and going to be melt in mouth. I found that cinnamon sugared one is tastier to me; however for my hubby and daughter it turned out to be chocolate glazed one. Also if you eat as soon as those out from the hot oil it is not fully flavored while those who sit outside for some time with the glaze or topping will be tastier. One more thing, you have to finish it ASAP. I think they are best for one day. So we need to make it fresh. It is easy as the dough is freezer friendly. I have tried a few after freezing for one week. They turned out to be very good.
So try to make a big batch and fry it as it needed. If you have a three day to spare and little adventurous to make puff pastry at home, and then go for it.
Please take a look at other baking partners creations also as it is newest pastry in block. If you want to join us from next month please shoot a mail at this address in the favoriterecipes12(at)gmail(dot)com.
Here comes star of the challenge.
First day: Doughnut dough making

Then refrigerate the dough for  overnight
Second day: Butter incorporated into the dough 


First and second turn

Repeat this process after refrigeration  for 45 minutes for each step  for 3-4th turn and also after 4th turn refrigerate for  over night. 

3rd ; Day of Frying

Chocolate glaze is done like this

Preparation time: 3 days
Makes around 16 nos
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For dough
510g/3.75 cups  all purpose flour more for dusting the work table
7g/1teaspoon salt
100g/1/2cup sugar
150g/1/2 cup+2 tablespoon milk (I used 2% milk)
1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon
2 jumbo eggs (If you are using large eggs use 3)
50g/ 3.5 tablespoon unsalted butter
For butter layer
295g/1 1/4cup+1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)
For frying
Canola oil:  2-4 cup
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)
First day makes dough
Second day incorporate butter into the dough
Third day fry the dough
First day start working on the evening makes dough
30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C)  and add yeast  set aside for 5-7 minutes to proof..
Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
Then to the dry mixture add butter milk mixture and eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in  not contact with the dough.
Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in  size ” transfer to refrigerator to overnight.
Next day start incorporating the butter to the dough.
The next day, cut the cold butter 295g lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Place in refrigerator to cool for at least 2 hours.
Laminate the dough
Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
3rd crouu-doughnuts/ kronuts frying day
Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use.
2. Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately  outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut  butter bottle cap for outer mold and prescription medication bottle  for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight.
Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.”
Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min.
Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying.
Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly.
Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels.
Now is a good time to prepare the Glaze
Once it is no longer shiny transfer to a container with sugar and cinnamon and toss.
Important points to Remember
Don’t over work with dough with too much kneading,
Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
Flour the area well so that dough won’t stick
Heat oil in medium temperature and fry the Kronut in low temperature otherwise outside become too dark soon and inside won’t cook properly.
Filling and glaze you make your favorite
Chocolate Glaze
    85g /1/2 cup semisweet chocolate chips
    28g /2 tablespoon butter
    25g/1 tablespoon + 1 teaspoon light corn syrup
    1/4 teaspoon vanilla extract
1) To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
Recipe adapted from BootLeg cronut
 Chocolate glaze adapted from King Arthur Flour

I am linking this delicious treat to Hearth and Soul blog Hop hosted here. 

Sending to Yeast Spotting

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  1. says

    Woow you got it perfect Swathi and we too enjoy cronut making…Thanks for choosing this recipe for this month and I will be bit late in posting my challenge but sure will make it before linky tool closes.

  2. says

    Hats off to ur patience..even vth kdis u manage blog..dats great effort n love on blog really..Nw Iam so eager to see ur kitchen vhc is very big i think..BTW These luks very delicious..

  3. says

    gorgeous and glistening perfect donuts….we couldn’t help ourselves drooling over those yummy pics…pure chocolate indulgence in every blissful bite,thanks for this amazing recipe :-)

  4. says

    they have turned out so well.. my friend stood in the line & had to com back empty handed in NYC.. ppl line from 4 in the morning :).. i guess its the 3 day labor that makes the place make a single batch and limits it 2 per person..great idea for a challenge

  5. says

    Wow, Swathi…that is some project you tackled. Amazing, and absolutely superb. Love the lovely layers, and the light and fluffy deliciousness! Sure is a lot of work but well worth the outcome!
    Happy Onam to you and your sweet family!

  6. says

    Awesome. awesome is a small word for waht I want to say. Well there are times when words fail you and this is one. I have seen the amount of work this takes and you have stepwise pictures. Lady I salute you.

  7. says

    Your Crouukronuts look amazing – so flaky and beautiful. What a great accomplishment to make something so complicated taste so delicious! Your tutorial is excellent too. It makes this challenging treat something all bakers can make confidently.

  8. says

    These turned out so perfect Swathi! All those gorgeous layers! Mouth-watering. I understand why people love them so. Your step-by-step pics were very helpful – can’t wait to give them a try again.