No Wait, No Lines = The Naked CRONUT Recipe

Croissoughnut = Cronuts

Everyone has been obsessed with them and they are still hard to get, even after almost a full year since it's creation. Yeah yeah yeah, I know I can go on Dominique Ansel's website and pre-order them or drag my butt over to Spring street and wait on the never-ending line outside her bakery at the crack of dawn but, I would rather not. To get around all the fuss of waiting, Allan and I picked a rainy Sunday and decided to make our own Cronuts within the confinements of our home sweet home. I scoured the web and found a decent recipe I wanted to use. My boo thang got so excited, he stripped down to his undies for this recipe. I mean let's be real homies, Cronuts are great and all, but nothing tastes as good as naked feels. So don't go nuts for a Cronut. Come over to mi casa, strip down, and Allan will make you a Cronut. How does that sound?

❤ Hope you enjoy our Lesbananas Naked Cronut Recipe ❤

Things you need:

✌Makes 1 dozen✌

Dough Recipe

➳1/3 cup sugar

➳2 large eggs

➳1 cup butter, at room temperature

➳3/4 cups milk, warmed

➳1 tablespoon active dry yeast

➳1 teaspoon vanilla

➳3 1/2 cups all-purpose flour (divided)

➳1 teaspoon salt
➳couple inches of canola oil to deep fry (not in photo)

Maple Glaze Recipe

➳3 tablespoons pure maple syrup (not in photo above so don't forget it!)

➳1 to 2 tablespoon milk, cream or water
➳1/2 cup powdered sugar

 In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. 

Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour...

Stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky. Transfer to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes. 

❤ Leo patiently waited while daddy and mommy goofed around and made a mess in the Kitchen. ❤

Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth. We don't have an electric mixer so we heated up the butter in the microwave for about 15 seconds and it worked out well for us.

When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13″x18″ and 1/4″ thick. Spread the butter evenly over the dough, then fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that it’s folded in three.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes. 

Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another 13″x18″ rectangle, 1/4″ thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as “turns”. To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks – you can do this each time you roll and fold so that you know how many times you’ve done it.) Chill the dough for another 30 minutes.

Roll, fold and refrigerate the dough two more times, so that you’ve done it four times total (We did six times total just to be safe). Cover and refrigerate for at least an hour, or overnight. 

Then, cut the dough into rounds, or rings, or scraps. We made them a bit too thick, so I will know to cut them thinner next time around.

Meanwhile, whisk together the icing sugar, maple syrup and enough milk, water or cream to make a drizzling consistency. Drizzle over the croissoughnuts while they’re still warm. This part is super easy!

In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (which can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with paper towel. 

Don't forget to fry your scraps! We try our best not to waste food in our household.

and..... 

★     Voilà      ★

Not gonna lie... It's hard making Cronuts homies. It takes a lot of time/work/and energy.

We basically spent the entire day making this trendy pastry.

Allan was pooped. He looked like this when we were all done cooking and cleaning.

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Lucky Duck!
Blake was hand delivered a warm and toasty Cronut to his bed and he loved it.
Nommed it all up. 

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Full Instructions via Food 52:

1. In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky. Transfer to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
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2. Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.
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3. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13″x18″ and 1/4″ thick. Spread the butter evenly over the dough, then fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that it’s folded in three.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes. 

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4. Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another 13″x18″ rectangle, 1/4″ thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as “turns”. To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks – you can do this each time you roll and fold so that you know how many times you’ve done it.) Chill the dough for another 30 minutes. 

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5. Roll, fold and refrigerate the dough two more times, so that you’ve done it four times total. Cover and refrigerate for at least an hour, or overnight.
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6. Then, cut them into rounds, or rings, or scraps. 

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7. In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (which can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with paper towel.
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8. Meanwhile, whisk together the icing sugar, maple syrup and enough milk, water or cream to make a drizzling consistency. Drizzle over the croissoughnuts while they’re still warm.

XOXO