Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup milk, warmed
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 egg
– 1 teaspoon vanilla extract
– 2 cups vegetable oil for frying
– 1/2 cup sugar for coating
For the Filling:
– 1 cup pastry cream or whipped cream
– 1 tablespoon vanilla extract
Directions:
1. *Activate the Yeast:*
In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes, until it becomes foamy.
2. *Prepare the Dough:*
In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. *Mix and Knead:*
Pour the yeast mixture, egg, and vanilla extract into the flour mixture. Mix until a soft dough forms, then transfer it to a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth.
4. *Refrigerate the Dough:*
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
5. *Roll and Fold:*
Roll out the dough into a large rectangle. Fold it like a letter, then roll it out again. Repeat this folding process 3 times to create flaky layers in the cronuts.
6. *Cut and Rise:*
Use a round cutter to cut out doughnut shapes from the rolled dough. Cover the cut cronuts with a clean cloth and let them rise for 30 minutes.
7. *Fry the Cronuts:*
Heat the vegetable oil in a large pot to 350°F (175°C). Fry the cronuts in small batches, cooking each side for 2-3 minutes until golden brown. Drain on paper towels to remove excess oil.
8. *Coat and Fill:*
Roll the still-warm cronuts in sugar. Using a piping bag fitted with a small tip, fill each cronut with pastry cream or whipped cream.
