Croissant Donuts, yeah I know what your thinking. These delicious donuts smell amazing and are Absolute delicious. I swear this one is one of my favorites just because the smell coming from donut hitting that oil when comes out after.
Prep Time: 30 Mins
Cook Time: 10 mins
Resting Time: 4 Hours to 2 days
Yield: 12 to 18 (considers how big you want them)
525 grams Pastry Flour
6 grams kosher salt
64 grams granulated sugar
11 grams instant yeast
250 grams cold water
1 large egg white
112 grams unsalted butter
15 grams milk or heavy cream
Combine pastry flour, salt, sugar, yeast, water, egg white, and milk in a stand mixer fitted with a dough hook. Mix until combined, about 3 mins. The gluten is going to be stringy so keep adding bits of pastry flour so it becomes a ball.
Lightly grease a medium bowl with nonstick spray. Put the dough inside. Cover with plastic wrap and let the dough proof for 2 hours.
Remove the plastic wrap and punch down the dough. Put the dough on top of your counter and make it into 10 inch rectangle. Cover with plastic and let it rest in the refrigerator for awhile.
To make the butter block put some parchment paper on the bottom, then top with butter, and then top with another parchment paper. Roll the butter into a 7 inch square and refrigerate right away.
When your ready take the dough and the butter out. Place the butter on top of the dough and roll it away from you at least 5 more inches. Flop the top side towards you where it makes 5 inch square then flop it again so it folds together. This is called laminating.
If it starts to melt refrigerate right away. Keep rolling and folding as many times you want as this keeps on adding extra layers for your cronuts. This is why it can take 2 days since you need the dough to rest and be cold for a long periods of time.
When your finished folding, put a biscuit cutter and cut the cronuts out. Stick a straw into the middle of each one and make a hole in the middle.
Preheat the oil to 350 degrees and deep fry the cronuts for 10 mins. Let each side turn golden brown.
Let them cool off and now you have some Cronuts!
Put them in a plastic bag or inside a tight container for 3 to 5 days.