Cronuts

CREDITS

@thedazzlingdishes

RECIPE

Recipe credit : radio islam recipe
Croissant Dough
4 cups flour sifted1 tablespoon sugar1 packet /10g instant yeast1egg, beaten1 cup milk1 cup water250g butter divided into 2 parts – grated and refridgerated
Methodmix salt and flour then add yeast and sugar. mixheat milk and water to lukewarm or slightly warmer as it cools more when you add the egg.add egg and mix wellmake a soft dough with the liquiddivide into 3 parts and roll out 3 roties.put ½ the grated butter on 1 roti and sprinkle maziena.cover with the 2nd roti and put 2nd half of butter on top.take care not to put grated butter again close to the edge of the rotis.sprinkle maziena over the butter again and cover with the 3rd roti.roll out into 1 big roti, using maziena instead of flour.refridgerate for 1 hour to rise.then roll out again and return to fridge. repaet this process 2 more times.if using the next day refridgerate.roll out and cut with doughnut cutter.fry on meduim heat till gollden brown.turn over after a few minutes. check if it’s done. remove from oilcool then slit in half horizontally and fill with vanilla cream filling.replace tops.make a thick water glaze and spread over.
Vanilla Cream Filling1 ½ cups full cream milk1 teaspoon vanilla essence or scraped seeds and shell of a vanilla pod3 extra large egg yolks½ cups sugar2 tablespoon maziena2 tablespoon cake flour½ cup fresh cream whipped.
Methodcombine milk, vanilla seeds and pod in a saucepan.if using vanilla essence do not add now.bring to boil.Remove from heatbeat in egg yolks, sugar, maziena and flour together until light and creamy.remove vanilla pod/if using beat milk into egg mixture.do not add egg mixture to milk as it may curdle.return mixture to saucepan and cook over meduim heat till it begins to boil and thicken.remove from heat.now add the vanilla essence and mix well.cover with plastic wrap/glad wrap, allowing it to touch the filling completely, so the skin doesn’t form.allow to cool.beat fresh cream and fold in.cover and place in the fridge till needed.

glaze¾ cup icing sugarwatermake a thick paste with icing sugr and very little water, say about 1 tablespoon water…drizzle glaze over cronuts...

WOULD YOU LIKE TO ?

COMMENTS