Wednesday, September 13, 2017

Croissant Doughnuts

Croissant Doughnuts
When you've already started frying and have leftover oil...

and you used to live in NYC and still regret the fact that you never got to try a cronut...

you make yourself some homemade croissant doughnuts.
Croissant Doughnuts
I'm going to warn you all right now: this recipe is a process. You're essentially making a hybrid doughnut/croissant dough and croissant dough requires a lot of folding and chilling so the whole thing takes awhile (most of it is inactive time, though, while you let it chill between rolling out and folding). And then there's the whole frying deal. And honestly....after spending all day making these and then eating them I was like "Yum. But not really any more yum than a regular freshly fried doughnut. So....not worth all that time and effort." ...and then I let Michael try them.
Croissant Doughnuts
I was not expecting a big response from him. He and I both thought he'd be meh about these. WE WERE WRONG. He looooved them. He loved all the flaky fried layers that you can peel apart, he liked the powdered sugar coated on the outside, he was so into them. And when I mentioned that I'd made them once and now didn't need to again his eyes got all big and sad and he said, "...Never?"

*sigh* Well, what am I supposed to say to that? I guess these are not gonna be a one hit wonder after all!
Croissant Doughnuts
Don't get me wrong-these are not insanely difficult to make. I just thought regular fried doughnuts were just as good so why waste the effort? But they are really fun and cool and definitely worth a try. They're all flaky and buttery and crunchy on the outside while fluffy in the centers. It's a true hybrid. And they're totally customizable-you can frost them or fill them however you prefer, I'm just a powdered sugar fried treats gal. You do you. 

Croissant Doughnuts


Croissant Doughnuts
Makes about 12.
Ingredients:
  • 1 cup whole milk
  • 1/2 cup water
  • 1 tbsp. instant yeast
  • 4 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 2 tbsp. + 1 cup butter, slightly softened (divided)
  • Oil, for frying
  • Filling and toppings, whatever desired (I used powdered sugar)
Preparation:
  • Combine milk and water in a small bowl or microwave safe measuring cup and microwave until warm, not hot. Add the yeast and allow to sit for 5-10 minutes, until foamy.
  • In the bowl of a stand mixer fitted with paddle attachment, mix flour, sugar, salt and softened 2 tbsp. of butter. Add in the yeast mixture and mix on low speed for 2-3 minutes (scrape the sides of the bowl as needed). Remove dough from mixer and place in a greased bowl (or just grease the bowl it was in). Cover with plastic wrap or a towel and place in a warm location to rise until doubled, about an hour.
  • Once the dough is doubled-punch it down, wrap it in plastic, and chill in the refrigerator for one hour.
  • While dough is chilling, create a butter block using 1 cup of softened butter. Roll the slightly softened butter between two sheets of wax or parchment paper, into an 8 by 8 square. Refrigerate until needed.
  • After dough has chilled, remove from refrigerator and roll on a lightly floured surface. Create a 12" by 20" rectangle, and place the chilled butter block on top of the dough, with corners pointing towards the sides of the dough (so it looks like a diamond).
  • Fold the dough over the butter by pulling the corners of the dough into the center of the butter, pinching the seams together to encapsulate the butter entirely. Re-roll the dough into a 10" by 24" rectangle. Fold the dough into thirds, like a letter. Wrap the dough and chill for one hour.
  • Roll the dough into a 10 by 24 rectangle again, and once again fold into thirds. Wrap and chill one more hour; repeat rolling and folding process once more. Chill for another hour.
  • After final chill, roll the dough into a 6" by 18" rectangle. Cut dough into three 6" by 6" squares and stack the dough on top of itself. Roll this into a 6" by 8" inch rectangle.
  • Using a 2 inch doughnut or biscuit cutter, cut the dough into about 12 doughnuts. Use a smaller cylinder to cut out a center circle if not using a doughnut cutter (I used a piping tip to cut out the centers).
  • Place doughnuts in a warm place to rise, covered lightly with a towel, for about 30 minutes.
  • Bring oil to 350F degrees in a tall pot. Place 2 to 3 doughnuts in the hot oil and fry for 1 minute on each side. Remove from oil and place on a wire rack with paper towels underneath it.
  • Fill, frost, coat and/or garnish as desired. (I placed mine in a bag of powdered sugar and shook to coat). Serve warm!
  • Store any leftovers in an airtight container at room temperature for up to 4 days. 
Croissant Doughnuts
Ok...looking at these photos....I sorta want to make them again too, lol. 
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