|A Cronut as big as a dinner plate? Sure, why not?...that's what elastic waisted pants are for.|
The Texas Donut - The giant yellow, eggy, custardy donut straight out of Round Rock Donuts in Austin, TX.
The NY Cronut - The croissant-donut hybrid invented by Dominique Ansel and sold to patrons waiting in line for up to 5 hours.
Combine the two and you have a fried, flaky, layered, ridiculously huge one of these:
I'm not going to lie, I was a little afraid of attempting the cronut. My friends who know about my donut problem asked if I had made one yet, but I put them off, saying that I was busy. But deep down, I knew that I was secretly intimidated by the laminated croissant dough.
Question: So how does a donut girl face her fears?
Answer: By going balls-out and making a CRONUT MONSTROSITY!
|Flaky, buttery croissant layers fried and tossed in sugar|
This is inspired by the famous (and trademarked) croissant-donut hybrid, but cut with the rim of a 2 gallon bucket from the hardware store, Texas Donut style.
|Use a 2 gallon bucket or a dinner plate to cut the donut.|
The only issue was finding a receptacle big enough to fry the damn thing in.
Ultimately, I went with my biggest roasting pan that stretched over two burners on the stove. It was a ridiculous use of oil, but completely worth it, and I was able to save the oil and use it in place of the goose fat in Nigella's potatoes for dinner that night.
Those were good too. But I digress. It happens often with food. Mmm, fuuuud.
But yes, the Texas Croissant-Donut was incredible. And no, there was nothing to be afraid of. This recipe is all about playing in the kitchen with butter. If my two-year-old could do it, then so could I!
(Although I did make her sit in the dry bathtub to play with her butter...but it kept her silently occupied for 45 minutes!...Aaannd I guess it took me almost that long to de-butter the tub). Anyway, enjoy!
(Adapted from this fantastic recipe for croissants. Note - the Cronut is trademarked by the Dominique Ansel Bakery, so if you want a "real" one, you'll have to wait in line there, but if you'd like to make croissant dough and fry it, here's a good recipe:)
1 cup unsalted butter, room temperature
1/2 cup boiling water
1/4 cup sugar
1 cup cold milk
1 tbsp active dry yeast
3 3/4 cups all-purpose flour
1 tsp salt
1 silly amount of canola oil
1 cup sugar + 2 tbsp cinnamon for tossing in the end
- Put softened butter in a ziplock bag or plastic wrap and mush into an 8"x 5" rectangle. Return butter to the fridge or briefly in the freezer to set the rectangular shape.
- In the bowl of your mixer, dissolve sugar in the boiling water.
- Add the milk and yeast and let sit for 5 minutes until the yeast is foamy.
- Fit the dough hook on to your mixer and add the flour and salt to the foamy yeast mixture. Turn your mixer on at the lowest speed and let the dough hook mix and knead the dough until all the flour is incorporated.
- Wrap dough in plastic wrap and let rest in the fridge for 30 minutes.
- Roll the dough into a 10"x 15" rectangle.
- Place the butter rectangle in the center and fold the two dough flaps over like a letter to the cover the butter. See here for some nice gifs of this process.
- Repeat these steps four times:
- roll out to 10"x 15" rectangle
- fold side flaps over the center