Prep Time: 3hrs 20mins
Cook Time: 5mins
Servings: 24 cronuts
Cronuts Ingredients
- 3 & 1/2 Cups All-purpose Flour
- 1/4 Cup Granulated Sugar
- 1 & 1/2 Teaspoons Fine Sea Salt
- 2 & 1/2 Teaspoons Active Dry Yeast
- 2/3 Cup Whole Milk, warmed to 40 degrees Celsius
- 3 Large Eggs, room temperature
- 4 Tablespoons Butter, cubed and room temperature
- 3/4 Cup Dry Butter, softened
- 1/2 Teaspoon Pure Vanilla Extract
- Canola oil for frying
Maple Glaze Ingredients
- 2 Cups Powdered Sugar
- 1 & 1/2 Teaspoon Vanilla Extract
- 1 & 1/2 Tablespoons Heavy Cream
- 1 Tablespoon Maple Syrup
- 1/2 Cup Cooked Creekside Farm Bacon, crumbed
Instructions
- Add warmed milk, yeast, and 1 teaspoon of sugar to the bowl of your stand mixer. Let it proof for 15 minutes.
- Add the eggs and vanilla extract and whisk gently.
- Attach a dough hook to the mixer and turn it to medium-low speed. Gradually add the flour, followed by the salt. This is a wet dough – don’t add more flour.
- The dough will begin to form after about 5 minutes. Add 1/4 cup of butter in tablespoon increments. Allow each piece of butter to incorporate completely.
- For 10 minutes, turn mixer on medium-high speed and knead dough.
- Grease a large bowl with butter. Scrape dough into the bowl. Cover with plastic wrap. Refrigerate for at least 24 hours.
- Lightly flour a cold surface, like a marble pastry board or your countertop. Add cold dough. Shape and roll into a rectangle.
- Smooth butter with a spatula. Spread over dough.
- Fold the dough into thirds. Bring the short bottom-end up to the middle. Then bring the top over that. Press to seal and then roll out into a rectangle. Repeat this process 5 more times. Lightly flour the surface as necessary.
- Roll into final rectangle. Dip a biscuit cutter or donut cutter into flour and cut out rounds. Place them onto parchment lined baking sheets. Cover loosely with plastic wrap. Allow to rise 1 hour.
- Heat oil in a large Dutch Oven to 180 degrees C.
