JUNE IS ONE OF MY FAVORITE MONTHS; it’s my birthday month, the beginning of summer and so much more. But June also hosts National Doughnut Day, which is Friday, June 3 this year.
My favorite doughnut is a cronut. The creation of the cronut, a croissantdoughnut pastry, is credited to French-American pastry chef Dominique Ansel. By modern definition the cronut is a croissant-like dough fried in grapeseed oil and filled with a flavored cream. My variation just has a simple glaze which gives it a buttery, salty, creamy sweet profile. I also simplified the dough by using puff pastry dough.
They are so delicious and I can’t wait for you to try them!
CronutsMakes 12 Cronuts• 2 boxes puff pastry sheets, thawed
• 1 egg, whisked
• 1 tbsp. water
• Glaze
• 4c. powdered sugar
• ¾ c. heavy cream
• 2 tsp. pure vanilla extract
• Pinch of salt
• Extra ingredients
• Grapeseed or vegetable oil for frying
• Small circle cookie cutter
Instructions 1. Remove pastry sheets from the box. Using a knife cut down the pre-folded edges so you have 3 even rectangles.
2. In a small bowl mix together egg and water.
3. Using a pastry brush, brush egg wash all over one of the rectangles. Place one sheet on top of the egg washed sheet. Then brush that sheet with egg wash and top with the remaining rectangle pastry piece.
4. Place in the freezer for fifteen minutes and repeat with remaining sheets of dough.
5. Remove the rectangle from the freezer and cut into 3 equal squares. Using a small circle cookie cutter, cut a hole in the center of each square. Set aside. Repeat with all rectangles. You should end with 12 doughnut and doughnut holes.
6. In a large Dutch oven or thick bottomed pan preheat oil to about 350. Fry each doughnut for 4-5 minutes until puffed and golden brown. Then fry the doughnut holes. Place doughnuts on a paper towel lined plate or baking sheet.
7. While the oil is preheating, mix together all glaze ingredients in a medium sized bowl. While the doughnut is still hot, dip both sides into the glaze. Let excess drip back into the bowl and then place on a cooling rack to finish dripping. Repeat with all doughnuts.
8. Enjoy immediately. Leftover donuts will keep for one day and can be reheated.
Notes I did squares to prevent waste of the puff pastry. You are welcome to use a classic circle cookie cutter and just fry the scraps as you would the doughnut holes.
Want a flavored glaze? Add 1/2 tsp. maple extract for maple bars.
Add zest of one lemon or orange for a citrus twist.
Or fill with your favorite pastry cream or a whipped cream