How to Make Cronuts, Part I Recipe
Learn how to make the special dough that fries up into tender, flaky pastries called cronuts.
Part I of this series showed you how to make the dough for delicious cronuts. Now it's time to learn how to fry and glaze your treats.
These are fantastic! I used Kerrygold Irish butter which seemed to do the trick. They turned out exactly as pictured.
Amazingly simple and easy. I only had a 2 1/2 inch cutter so they were cooked after one minute on each side. They were a bit greasy, so next time I will raise the temperature between 360 to 370, which is the usual temperature I cooked on
Great! Don't change a thing, but also don't frost. Cinnamon sugar is the only way to eat cronuts!
Is it possible to make this recipe using all-purpose gluten free flour?
I cant find European-style (low-moisture) butter is there a substitute or can i just use regular butter??? please help
I love this recipe. I have been trying to make a homemade donut that is as good, or better, than a store bought donut for YEARS! This one has become my absolute favorite. It is time consuming but all things considering, not that hard. I have not been able to reply to some of the questions on here but after making these many times now, I will answer from my experience. 1- You can use regular unsalted butter. They will still turn out but lose some of their crispiness. If you want the full experience, really try to find the low moisture. 2- I have made it with and without the nutmeg. Although it does add another layer of flavor, even this small amount can sometimes seem overwhelming. I prefer it without but it is really up to your personal taste. 3- I usually do refrigerate overnight so that we can enjoy these for breakfast. I go through all of the steps of folding in the butter and then for the 2 hour refrigerated rising, I leave it in the fridge overnight. Just be aware that the dough will rise A