Cro-doughnuts ~ Baking Partners Challenge September 2013

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Cro-doughnut, the name I came up with, as the actual name Cronut is trademarked. This beautiful croissant-doughnut hybrid was created by chef Dominique Ansel and was officially released on May 10, 2013. People would wait for hours outside his bakery at New York, just to grab a bite of this delicious pastry.
Thanks to Baking Partners for this months challenge. Special thanks to Swathi of Zesty South Indian Kitchen for suggesting this recipe!
Recipe adapted from BootLeg cronut
Yields: 16 Cro-doughnuts


For the Dough

510g/3.75 cups of All purpose flour
7g/1 teaspoon Salt
100g/ 1/2 cup of Sugar
150g/ 1/2 cup + 2 tablespoon of Milk
1 packet / 2 ¼ teaspoon of Quick rise yeast / active dry yeast / instant yeast
3 Eggs, room temperature
50g/ 3.5 tablespoon Unsalted butter, room temperature

For the Butter layer

295g/ 1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) Unsalted butter

For Frying

2-4 cups of Oil

For Tossing

Cinnamon sugar (400g sugar and 100 g cinnamon)
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It’s a 3 days process,
Day 1 – Dough preparation
Day 2 – Incorporation of Butter into the Dough
Day 3 – Fry the Dough, preparation of Pastry cream, Vanilla glaze & Chocolate glaze

Day 1-Dough preparation

• Combine all purpose flour, salt, sugar, instant yeast in the bowl of a stand mixer. Microwave milk for 30 seconds and add butter to it. Mix it to dissolve butter in milk. Toss it in to the dry ingredients along with eggs.
• Mix on low speed for 3 minutes and then on high speed for 8 minutes.(If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough).
• Coat a large bowl with oil and place the dough in it. Using a knife cut a cross on top (this will help the dough relax). Cover tightly with clear plastic wrap and place dough in a warm area for 60 minutes and allow it to double its size. Once dough has doubled it’s size, transfer it in to refrigerator for overnight.

Day 2-Incorporation of Butter into Dough

• Cut cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment paper. Place another piece of parchment paper on top. With a rolling pin, pound the butter to form 4 x 6 inches square. Place in refrigerator to cool for 2 hours.

Laminate the Dough

• Unwrap and lay the dough on a lightly floured work surface. Roll into 10 inch square. Remove the butter from the refrigerator and place it on the center of the dough.
• Fold one flap of dough over the butter, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Press the edges together to completely seal the butter inside the dough.

• Turn 1: Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.

• Turn 2: Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees. Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.

• Turn 3: The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.

• Turn: 4 Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight

Day 3: Fry the Dough

• Lightly dust the work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Transfer to a sheet pan with parchment paper. Film and chill.
• Remove dough from fridge and take two ring molds, approximately outer molds should be 3 ½ inch and inner should be 1 ½ inch. Transfer half of the punched kronuts to the greased sheet pan.
• Brush tops of the Kronut with water and set aside. Leave in a warm area to let it rise for about 30 min.
Now transfer it to refrigerator for 1 hour or in the freezer for 15 minutes before frying.
• Heat oil in a vessel, about 3 inches high. Test oil with a pinch of flour. When the oil is ready, place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly.
Once golden brown remove and place on paper towels. Now toss it in to sugar and cinnamon mix and enjoy.
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For Pastry cream filling

Suggested by Reeni of Cinnamon Spice and everything nice
Adapted from King Arthur Unbleached All-Purpose Flour


3 cups of Whole milk
1/2 cup of Sugar
1/4 teaspoon of Salt
2 teaspoons of Vanilla extract
1/4 cup of Cornstarch
1 tablespoon of All-Purpose Flour
4 large egg yolks
1/4 cup of Unsalted butter
1 cup of Heavy cream, whipped to soft peaks


• In a medium saucepan, stir together 2 1/2 cups of the milk, sugar, salt. Simmer it to dissolve the sugar. Meanwhile, in a mixing bowl whisk cornstarch, flour and egg yolks with the remaining 1/2 cup milk.
• Temper eggs by pouring in little warm in to the egg mixture. Whisking it continuously. Now slowly pour back the egg/milk mixture back into the remaining simmering milk. (Doing this through a strainer will help prevent lumps later). Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
• Stir in the butter and vanilla extract. Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
• Lastly fold the whipped cream into the cooled pastry cream.

Easy Vanilla Glaze

1 1/4 cups of Confectioners’ sugar
1 tablespoon of Light corn syrup
1 tablespoon of Melted butter
1-2 tablespoons of Milk or water
1/2 teaspoon of Vanilla extract

Chocolate Glaze

1/2 cup of Semisweet chocolate chips
2 tablespoons of Butter
1 tablespoon + 1 teaspoon of Light corn syrup
1/4 teaspoon of Vanilla extract


For the Vanilla Glaze

• Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed.
Yields: about 1/2 cup glaze.

For the Chocolate Glaze

• Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze.
Yields: about 1/2 cup glaze.

Storage & Freezing Instructions

Cro-doughnuts are good only for a day. The outside crispy texture is lost within hours of frying. Once cooked, roll in sugar, fill with cream, top with glaze and serve immediately, to experience the real essence of these delicious Cro-doughnuts!
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• Don’t over knead the dough.
• If butter starts leaking, wrap and toss it in the freezer for 20 minutes or more, then work on it again.
• Flour the area well before you start working on the dough.
• Heat oil to medium temperature and fry the cro-doughnuts in low flame.

Here is a small video of Chef Dominique ansel working with his Cronuts.


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