Croissant doughnuts

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570
Cronut croissant doughnut

Makes 8


For the doughnuts:

185ml milk, warmed

3 tsp dried yeast

55g caster sugar
2 eggs, beaten

1 tsp vanilla extract

450g plain flour

Pinch of salt


For the butter mix:

35g plain flour
200g unsalted butter, softened


For the cinnamon sugar:

300g caster sugar

1 tbsp cinnamon


  1. Line a large baking tray with non-stick parchment paper and lightly dust with flour.
  2. In a large bowl, combine the milk, yeast, caster sugar, eggs, vanilla, flour and salt. Using a dough hook attachment, mix on low speed until just combined.
  3. Increase the speed and mix for about four minutes or until smooth and elastic (the dough will be sticky).
  4. Transfer the dough to the prepared baking tray. Dust your hands with flour and gently flatten the dough into a rectangle measuring around 20x 5cm. Cover the dough with non-stick parchment paper and chill in the fridge for 30 minutes.
  5. To make the butter mixture, beat together the flour and soft butter until smooth.
  6.  Remove the dough from the fridge and transfer to a sheet of non-stick parchment paper on your work surface. With a floured rolling pin, roll the dough to around 30x20cm and about 5mm thick.
  7. Spread the butter mixture evenly over the dough, right to the edges.
  8. Fold the dough in thirds, starting with a shorter side. Transfer back to the baking tray and chill in the fridge for another 30 minutes.
  9. Remove the dough from the fridge and transfer to a sheet of non-stick parchment lightly dusted with flour.
  10. Turn the dough 90 degrees and roll it out again to 30x20cm. Fold the edges in to the middle. Chill for another 30 minutes.
  11. Repeat steps 9 and 10 three more times. After the final time, chill in the fridge for one hour longer.
  12. Line a large baking tray with non-stick parchment paper. Lightly dust your work surface with flour and roll the dough 30 x 20cm and about 5mm thick.
  13. Use an 8cm round cutter to cut out eight doughnuts, making sure to cut them out as close together as possible. Use a floured 3cm round cutter to cut out holes from the centres of the doughnuts.
  14. Carefully transfer the doughnuts to the prepared tray, cover with a tea towel and allow prove for 40 minutes at room temperature or until doubled in size.
  15. To cook the doughnuts, heat a deep fat fryer (or a pot filled with sunflower oil) to 180 ̊C. Working in batches, cook the doughnuts for about 2-3 minutes on each side until puffed, golden and cooked through. Once cooked, transfer to a plate lined with kitchen paper. Allow to cool fully.
  16. In a bowl, mix together the caster sugar and cinnamon. Toss the cronuts in the mixture until fully coated.

Per Serving

677kcals, 31g fat (15.2g saturated), 93.3g carbs (45.8g sugars), 9.2g protein, 2.4g fibre, 0.192g sodium