What is a Kronut? Kronut is an hybird version, mixing integrity of Croissant & Doughnut. Though they demeanour really most similar to doughnut, they have been frail and flaky distinct latter. This is since of incorporating butter in to rebuilt dough, imitative smoke fritter process. Also Kronuts have been sanctified with an fritter thickk thickk thickk thickk cream stuffing which creates them soo special and singular than normal doughnuts.
Actually they have been called Cronuts (ie Cro from Croissant and Nuts from doughnut). Since the owner has copyright the name, it is surprising to use the strange name. Mr. Dominique Ansel is which unapproachable owner and it is pronounced which people flower in lines prior to his bakery to get an honeyed taste of this kronut. When Swathi Iyer voiced the challenge, we was frightened since of my prior catastrophic attempts with smoke fritter creation at home. However she was kind sufficient to yield me tips. With no undiluted videos, we only went on with referred to recipe step-by-step. And yes, got an overwhelming result. So, interjection to Swathi and Reeni for suggesting this saintly recipe.
As the procession for creation kronuts as an total was complex, we went on with an easier glitter and elementary filling. I finished strawberry stuffing and topping sugarine glaze. One obstacle with these Kronuts is which they have an really reduced shelf-life. So improved to finish them early :) :)
This procession is finished in 3 days
First day stimulate the dough
Second day, hope for fritter brew by incorporating butter.
Third day grill the doughnut
This recipe yields 8 Kronuts
Source is from BootLeg Cronut
For creation dough
- 2 cups all role flour/maida
- 1/2 tsp salt
- 1/4 crater + 1 tbspn powdered sugar
- 1/3 crater milk
- 31/2 tsp active dry yeast
- 2 vast eggs
- 2 tbspn unsalted butter
- 3/4 crater unsalted butter
For strawberry thickk thickk thickk thickk cream filling
- 4 tbspn unsalted butter
- 8 tbspn topping sugar
- 1 tsp strawberry essence
- Pinch of red orange colour
- 1/2 crater topping sugar
- 2 tbspn of milk
- 1 tsp vanilla essence
- Oil (for deep-frying)
- Powdered sugarine (for rolling kronuts)
- Parchment papers, few
- Extra flour, for dusting
Start by scheming the dough, brew flour with salt and sugar, keep aside. Heat divert along with butter and cook compartment it dissolves, keep aside. Add leavening to half hearted water, keep aside. Beat the eggs, keep aside. Now, we have been starting to brew all mixture ie flour-sugar, milk-butter, yeast, egg and stimulate compartment we get organisation dough.
Wrap them up in cosmetic and keep in reserve for atleast one hour compartment it doubles in size. Refrigerate it overnight.
Next day, mislay them thirty mins ahead. Start scheming butter covering for fritter dough. Add finely chopped pieces of butter on vellum paper. Keep an additional vellum paper over it and easily hurl on all sides, compartment they blemish together. Now mislay the greatest paper and we can regulate the figure to an tidy seeking square. Refrigerate them rught away or atleast for an hour so which they have been organisation and dont spin messy.
To the rebuilt dough, begin rolling them over floured surface, compartment they resemble ten-inch block roughly. Place the five-inch butter covering over them. As the pic follows, overlay one side of brew towards butter and do so anti-clockwise compartment we get an folded parcel of dough-butter
To this parcel, hurl them with assistance of an pin to an rectangle which is twenty * 10 inch. After we do so, overlay right side of the brew towards the centre. Repeat with other side, so which it right away resembles a book to be opened. Refrigerate them at once.
After an hour, mislay the brew and repeat the abovesaid 4 steps, refrigerate. Repeat this four-stepped-process for atleast 4 times. (Sorry, no pics for repeated procedure)
Next day, when we hurl out the brew for the fifth time, the kronut is ready for frying.
Here for doughnut size, we used 31/2 in. and 11/2 in. caps as prescribed in source recipe.
Make an excellent cut over the brew and place the doughnuts for the distance proofing. Once their distance doubles, cool them for an hour. Start scheming your glitter and filling
For glaze, only brew topping sugar, divert and essence, leave aside.
For filling, thickk thickk thickk thickk cream up butter and sugar. Add in hint and colour, kick good and cool for couple of minutes.
Alternatively feverishness oil in extended pan/kadaai and deep-fry kronuts on cook flame. You can exam the oil by trace flour, if it foams up, kronuts have been ready to get fried.
Drain and keep aside
Roll them over powdered sugarine sideways.
Fill in strawberry thickk thickk thickk thickk cream over fritter bag and siren them inside the kronut. I did in 4 times on any kronut, indicating towards each direction.
Now drop them over the glaze.
Set to eat!!!
Enjoy!!!!!!! Happy Baking