Croissant Donut

Name: Croissant Donut
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 30g Low-gluten flour; 50g Caster sugar; 170g High-gluten flour; 20g butter; 12g milk powder; 40g egg; 5g Yeast (dry); 70g Wrap in butter; 88g water; 3g salt; 50g dark chocolate; 50g White chocolate; Some Sugar beads; Some Dried cranberries; Some Blueberry jam; 250g Salad oil

by Mother Maizi

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

I saw a kind of New York croissant donuts on TV that are very popular now-Cronuts from New York, also known as croissant donuts. Don’t look at its small body, but with its unique taste and interesting shape, it has made a sensation all over the world. There are countless fans from Berlin to Singapore who are crazy about it. In order to taste the delicious food, they would rather wait for a few hours, even in the American era. The magazine selected the 25 best inventions of 2013. I just thought about it myself and tried it!

Croissant Donut

1. 170 grams of high-gluten flour, 30 grams of low-gluten flour, 50 grams of caster sugar, 20 grams of butter, 12 grams of milk powder, 40 grams of eggs, 3 grams of salt, 5 grams of dry yeast, and 88 grams of water. Knead all the ingredients into a dough until dough When you stretch the dough, you can barely form a thin film. Ferment the kneaded dough (about 25 degrees) for an hour, and ferment to 2-2.5 times its original size. I used the bread machine fermentation function

2. Press the fermented dough out of air by hand, let it rest at room temperature and relax for 20 minutes. When the dough relaxes, you can prepare the butter for wrapping. Cut 70 grams of butter into slices and spread them flat in a fresh-keeping bag. Use a rolling pin to roll the butter into even slices through the fresh-keeping bag

3. The loose dough is rolled out with a rolling pin and rolled into a dough piece. Spread the butter slice in the center of the rolled noodles, wrap the butter slices into the noodles, and press the opening tightly

4. Use a rolling pin to roll out the butter-wrapped dough sheet again into a thin rectangular sheet. Fold the dough sheet to the middle from one end of the 1/3 of the dough sheet.

5. The other end is also folded from 1/3 to the middle. This is the first three-fold discount. Put it in the refrigerator to relax for 20 minutes and take it out, put it on the chopping board again, and roll it out with a rolling pin. Repeat the above three folds again. This is the second three discount

6. Put the three-folded noodles in the refrigerator again to chill and relax for 20 minutes, and then roll out the rectangular thin noodles and fold them in four for the last time

7. Four-folded noodles, chill and relax for 20 minutes and roll out into thin slices

8. It is pressed out with a doughnut mold, this is the finished product, and it is placed in the baking tray

9. For the second fermentation, I fermented the leftovers together. This is how it looks after 45 minutes of fermentation. In order to save fuel, I used a small oil pan to heat it and put the fermented doughnuts into it.

10. Fry the reverse side until golden brown on both sides, remove and absorb oil with kitchen paper

11. Take 1 half and cut it in half, brush some blueberry sauce, it should be custard sauce, I'm lazy

12. Squeeze melted dark chocolate on top. Sprinkle colored sugar beads on the dark chocolate for decoration. You can also squeeze melted white chocolate on top and sprinkle some dried cranberries on top.

Tips:
Making crackers is a time-consuming task, and it is a bit difficult for me at work to complete all night! So I made the puff pastry on the first night and put it in the refrigerator, and then on the second night, I will bake the second hair plastic surgery!
As for how to decorate, play freely! Once again, I’m thinking about it myself, and it has nothing to do with the authenticity of Cronuts in New York!