We’re pretty sure you haven’t lived until you’ve tasted a cronut.
The mix-up dessert of a croissant and a donut is pretty much a bite of heaven, and a lot less complicated to make than you think. It might take a bit of time, but it’s definitely worth the wait!
We got to grips with Louise Lennox who showed us how to make the tasty creation for any baking venture using some fail-safe Siúcra Sugar.
Just don’t blame us when you eat three or four in a go. They’re too good to put down!
Ingredients (Makes 8-10 cronuts)
Dough
4 tablespoons milk
80ml water
1 x 7g packet dried yeast
250g strong flour
½ teaspoon salt
40g Siúcra caster sugar
175g unsalted butter – frozen for 1 hour before needed
1 large egg
1 teaspoon lemon juice or vinegar
Sunflower oil for frying in a deep fat fryer
Filling and glaze
450g raspberry and peach jam made using Siúcra Sure Set Sugar
250g Siúcra Roll Out Icing
4 tablespoon water
Method
1. Heat the milk and water until slightly lukewarm. Then whisk in the yeast.
2. In a bowl, mix together the flour, salt and sugar. Grate in the frozen butter, give it a quick mix until the butter is coated with the flour.
3. Add in the egg, lemon juice and milk mixture and stir until a dough is formed but still lumps of butter can be seen. Cover with cling film and rest in the fridge for 2 hours.
4. Sprinkle flour on a work surface, and roll out the dough to about 30cm rectangle. The dough should still look lumpy.
5. Fold the dough closest to you one-third of the way into the middle, then fold the end furthest away into the middle slightly over lapping. This should create 3 layers. Now turn the dough, to 90 degrees, roll out on a lightly floured surface and repeat the process. Repeat this twice more. This will give the dough lots of layers helping it to rise. Place on a plate, cover and leave in the fridge for 6 hours or overnight.
6. Roll out the dough to 1cm thickness. Cut out the pieces using a large circle cutter and then cut out a hole in the middle with a smaller cutter. Put the cut out Cronuts on a lightly floured tray. Cover with cling film and leave in a warm place until they have doubled in size, about 30-40 minutes.
7. In a deep fat fryer heat the oil to160oC. Cook on one side for 2 ½ minutes until the cronuts are puffed up and golden brown. Then flip over the cook on the other side for another 2 ½ minutes. Once cooked, drain on kitchen paper.
8. Warm the jam and pass through a sieve to remove the seeds. To make the glaze, cut the icing into small cubes and put 200g into a heat proof bowl with 4 tablespoons of
raspberry and peach jam and 2 tablespoons of water. Then place the remaining 50g icing into another heat proof bowl with 2 tablespoons of cold water. Melt either over a bowl of simmering water or in a microwave on a low setting. Stir until there are no lumps and the icing is completely smooth.
9. Make 5 incisions around the top of the cronut, inject the raspberry and peach jam into the cronut using a large cooks syringe or a piping bag with a small nozzle. Dip the tops the cronuts into the raspberry and peach icing and then drizzle the white icing on top.
Tips
When cooking the cronuts don’t over crowd the fryer as they will stick together.
Make sure the oil is clean and at the correct temperature. Too hot and they won’t cook properly in the middle and too cold the Cronuts will become very greasy.
We’re pretty sure you haven’t lived until you’ve tasted a cronut.
The mix-up dessert of a croissant and a donut is pretty much a bite of heaven, and a lot less complicated to make than you think. It might take a bit of time, but it’s definitely worth the wait!
We got to grips with Louise Lennox who showed us how to make the tasty creation for any baking venture using some fail-safe Siúcra Sugar.
Just don’t blame us when you eat three or four in a go. They’re too good to put down!
Ingredients (Makes 8-10 cronuts)
Dough
4 tablespoons milk
80ml water
1 x 7g packet dried yeast
250g strong flour
½ teaspoon salt
40g Siúcra caster sugar
175g unsalted butter – frozen for 1 hour before needed
1 large egg
1 teaspoon lemon juice or vinegar
Sunflower oil for frying in a deep fat fryer
Filling and glaze
450g raspberry and peach jam made using Siúcra Sure Set Sugar
250g Siúcra Roll Out Icing
4 tablespoon water
Method
1. Heat the milk and water until slightly lukewarm. Then whisk in the yeast.
2. In a bowl, mix together the flour, salt and sugar. Grate in the frozen butter, give it a quick mix until the butter is coated with the flour.
3. Add in the egg, lemon juice and milk mixture and stir until a dough is formed but still lumps of butter can be seen. Cover with cling film and rest in the fridge for 2 hours.
4. Sprinkle flour on a work surface, and roll out the dough to about 30cm rectangle. The dough should still look lumpy.
5. Fold the dough closest to you one-third of the way into the middle, then fold the end furthest away into the middle slightly over lapping. This should create 3 layers. Now turn the dough, to 90 degrees, roll out on a lightly floured surface and repeat the process. Repeat this twice more. This will give the dough lots of layers helping it to rise. Place on a plate, cover and leave in the fridge for 6 hours or overnight.
6. Roll out the dough to 1cm thickness. Cut out the pieces using a large circle cutter and then cut out a hole in the middle with a smaller cutter. Put the cut out Cronuts on a lightly floured tray. Cover with cling film and leave in a warm place until they have doubled in size, about 30-40 minutes.
7. In a deep fat fryer heat the oil to160oC. Cook on one side for 2 ½ minutes until the cronuts are puffed up and golden brown. Then flip over the cook on the other side for another 2 ½ minutes. Once cooked, drain on kitchen paper.
8. Warm the jam and pass through a sieve to remove the seeds. To make the glaze, cut the icing into small cubes and put 200g into a heat proof bowl with 4 tablespoons of
raspberry and peach jam and 2 tablespoons of water. Then place the remaining 50g icing into another heat proof bowl with 2 tablespoons of cold water. Melt either over a bowl of simmering water or in a microwave on a low setting. Stir until there are no lumps and the icing is completely smooth.
9. Make 5 incisions around the top of the cronut, inject the raspberry and peach jam into the cronut using a large cooks syringe or a piping bag with a small nozzle. Dip the tops the cronuts into the raspberry and peach icing and then drizzle the white icing on top.
Tips
When cooking the cronuts don’t over crowd the fryer as they will stick together.
Make sure the oil is clean and at the correct temperature. Too hot and they won’t cook properly in the middle and too cold the Cronuts will become very greasy.
Visit the Siúcra website to discover more delicious recipes and enter the competition to win a one night stay in MacNean House. For further details visit www.siucra.ie
