Yeapie.... Finally, CRONUT has landed in Malaysia.
haha.... Another challenging work in the kitchen of My Little Space. I first learned about cronut was long ago but have never thought of making my own at home. I always feel dizzy whenever looking at those layers....which also means lot of work is involved. :o( However, after working on some danish bread recently I felt more confident and thought of giving it a shot. Cronut is actually comes from the combination word between
croissant &
doughnut. It makes sense cause CRO + NUT >o< And also means making doughnut with croissant pastry. Gotcha !? But today, I would like to try it with a danish pastry dough. So, very much looking forward to the outcome.
Here we goooo....
Ingredients :
2 cups bread flour
1-3/4 cups all purpose flour
1 tspn salt
1 TB yeast
2 tspn
vanilla paste / essence
3 egg yolk
1 cup milk
2 TB cooking oil
*300gm pastry margarine (for folding)
Method :
(1) combine all ingredients except margarine, stir to form soft dough and knead till smooth.
(2) then set aside to rest for an hour or till double in size, keep dough cover.
(3) once its ready, punch dough to release air and knead till smooth.
(4) finally, place dough to a slightly floured working table and roll into equal square shape.
(5) place pastry margarine to the center and wrap & sealed it nicely with dough.
(6) now, roll dough into rectangle shape around 15x9" size. For further folding details,
please click here.
(7) after completion, you can either keep dough refrigerated till the next day or you may roll the dough out straight away & cut it with a doughnut mould.
(8) then again leave dough rest for about an hour or till the dough puffs up.
(9) preheat wok or a pot with enough cooking oil and fry them over low heat till golden brown.
(10) finally, coat cooled cronut with cinnamon icing sugar & then top with frosting.
I think my homemade cronut is too crispy & crunchy which is NOT so right ! If not mistaken, it should be fluffy soft the inside and crispy on the outer layer. Wonder...my guessing is RIGHT???? Can anyone tells me? Anyway, the difference between the usage of butter & pastry margarine too will affected the result. I believe butter will gives softer texture to the dough. Maybe, will try the croissant dough the next time.
*
I'm sending this to
Wild Yeast Blog @ Yeastspotting.
