Yes, I made cronuts. I jumped on the bandwagon. Turns out, everyone’s right. I might pay $40 for one of these on the black market.
Have you heard of this Frankendonut, made with puff pastry dough? Not since Krispy Kreme have I seen this level of fried dough fanaticism. In the month since their inception tons of copycats have popped up – since the name is copyrighted, others are calling theirs “Dossaints” or “CroNots” – and in New York, lineups are going around the block for the things, which are also being sold on the black market. It’s full-on cronut mania.
Madness, I tell you. But I’m always up for a challenge, and we really need to start warming up for Stampede. So I took out the deep fryer. (Note: you don’t need one. A pot works just as well.)
This is why I wear yoga pants.
Mike: “maybe never make these ever again, mkay?”
So I made a batch of puff pastry, which – don’t roll your eyes – is easier than it sounds. If you can make a simple yeast dough, then roll it out and fold it up like a letter a bunch of times, you can make puff pastry. Honest.
I rolled it into a rectangle and put it in the fridge, then every once in awhile as I was working on the computer I went downstairs and rolled and folded it again. You don’t need to do it too many times to produce this many layers. It’s pastry magic.
And then it’s just a matter of cutting them into rounds – or rings – or scraps – and cooking them in oil.
Yes! You too can make your own croissoughnuts.
As they fry, whisk some icing sugar with enough pure maple syrup and a spoonful of water or milk to make a dribbling consistency. No need to be precise here.
Dip or drizzle while warm. Win friends. Influence people. Enjoy life.