Sunday, August 25, 2013

The Texas Croissant Donut

The Texas Croissant Donut: If the New York Cronut and the Texas Donut got together and had a baby.

How to make a giant cronut
A Cronut as big as a dinner plate? Sure, why not?...that's what elastic waisted pants are for.





Background:

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:


big cronut recipe






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!


The Texas Cronut
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.


How to make a Texas Doughnut
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.


how to make a texas donut




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!


how to make cronuts BIGINGREDIENTS
(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


DIRECTIONS


  1. 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.
  2. In the bowl of your mixer, dissolve sugar in the boiling water. 
  3. Add the milk and yeast and let sit for 5 minutes until the yeast is foamy.
  4. 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.
  5. Wrap dough in plastic wrap and let rest in the fridge for 30 minutes.
  6. Roll the dough into a 10"x 15" rectangle. 
  7. 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.
  8. Repeat these steps four times:
    • roll out to 10"x 15" rectangle
    • fold side flaps over the center
  9. Wrap in plastic and let rest and rise in the fridge for 8-12 hours.
  10. Remove from fridge and roll out to 1/2" thickness. Cut into a large circle using a dinner plate or the rim of a 2 gallon bucket. Cut the center hole with a small bowl so that the donut width is around 2", inner rim to outer rim.
  11. Fill a large roasting pan with canola oil and heat to 350° F. Carefully drop in the giant ring and fry for about 40 seconds on each side.
  12. Remove from oil and immediately toss in cinnamon-sugar.
  13. Share with friends!




8 comments:

  1. Yummy, Misha! Thanks for the cronut. I feel lucky because my New York teammates said that people wait 5 hours for a cronut!

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    1. That's crazy! I'm so glad you liked it! :D

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  2. Just saw your photo on tastespotting. I love your Texas take on the cronut, especially the bucket cutting method ;)

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    1. haha! I tried the 5 gallon bucket first, but there was NO receptacle in my whole house big enough to fit that thing. Too bad my daughter's kiddie pool isn't heatproof :)

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  3. These look amazing! and no eggs!! i may just have to give this recipe a try...although the large frying vesicle is intimidating =)I wish you still lived in San Diego...the kids and I would be over!

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  4. Hey...are you aware the Cronut is a trademark? Think you better change the name asap.

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    1. Good idea, dont want to get in trouble over a giant donut ! Will do asap. Thanks !

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  5. Oooh this looks amazingg~ :)

    http://cafecraftea.blogspot.com

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