Homemade Cronuts Recipes

Steps:

• Once dough has been made, cut, and dough has risen (see How to Make Cronuts, Part I), continue on to fry and glaze your homemade cronuts.
• Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
• Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool.
• Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
• Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
• Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
• Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
• Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks.
• Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.

Steps:

• In a large bowl, stir together milk and yeast, then sugar, eggs, and vanilla. Add 1 cup flour and salt. Gradually add 2-1/4 cups more flour, stirring, then kneading, until dough is smooth. Transfer to a baking sheet, cover with plastic wrap, and refrigerate 30 minutes.
• Beat butter and 1/4 cup flour with a mixer until smooth. Place chilled dough on a lightly floured surface and roll into a 1-4/-inch rectangle about 13x8 inches. Spread butter mixture evenly over dough. Fold dough in thirds, like a letter; cover with plastic wrap and refrigerate 30 minutes more.
• Remove dough, roll it into a rectangle again, then fold both edges ot to the middle. Refrigerate 30 minutes, then repeat folding and chilling sequence twice more, finally chilling the dough at least an hour.
• In a heavy pot, heat 2 or 3 inches oil to 350°. Roll out dough to 1- to 2-inch thickness and cut into rings. Cook cronuts in batches, flipping as needed, until golden. Transfer to a paper towel.
• Whisk together powdered sugar, syrup, and whipping cream to make a glaze. Drizzle glaze over the cronuts while they're still warm.

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F.
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
• Fry doughnuts in hot oil 1 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
• Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe some of the pudding onto bottom half of each doughnut. Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut.
• In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.