Cronuts

Cronuts
How Simple Is This Recipe!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: Approx. 15-20 minutes

 

Ingredients
1 box frozen puff pastry, thawed
flour for dusting
oil for frying
2 cups powdered sugar
several tbsp of milk or water

 Cooking Tools
Parchment lined sheet pan
Cooling rack
Round cookie or doughnut cutter
Rolling pin
Deep frying pan

Directions
Thaw puff pastry in refrigerator. Flour the surface that you will roll out your dough.  Unwrap both sheets of puff pastry dough and place one directly on top of the other. Using a rolling pin, roll to stretch out dough a few inches larger than the original size. Using the seams on the dough as reference, fold 1/3 of dough into the center, then the other 1/3 over back over the first fold.  Roll out the dough again until the dough is stretched out in all directions. If the dough starts to stick, just dust with a little flour. Using the doughnut cutter, cut out Cronuts and place on parchment paper. Place oil in deep frying pan, just enough for a few inches so its enough oil for the Cronuts to swim around. Heat oil to medium-high, place a few Cronuts at a time, not to overcrowd. Cook for a minute or two on each side until golden brown and it puffs up. Remove Cronuts to a sheet lined cooling rack, repeat with the rest of the Cronuts. As the Cronuts are cooling, In a mixing bowl; add powdered sugar and milk or water and whisk until smooth.  Dip warm Cronuts into the glaze and place back on cooling rack to let the glaze drip off.  Serve warm or at room temperature.
Cook's Note:  When you place dough into the heated oil, the dough will sink to the bottom as it starts to bubble and puff, then it will rise to the surface, turn once it starts to get golden brown.
Yields 8-10

Homemade Glazed Doughnuts

Homemade Glazed Doughnuts
Homemade Never Tasted So Good!
Difficulty: Moderate

Ingredients
3/4 cup scalded milk
1/2 cup granulated sugar
1/4 tsp salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
1 tsp nutmeg, grated
1/3 cup butter, softened
2 eggs, beaten
oil for deep frying

Directions
In a medium bowl or electric mixer bowl, stir together the scalded milk, sugar, nutmeg and salt.  Add 2 cups of the flour to the milk, and beat until well blended.
In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk, about 30 to 45 minutes.  On a lightly floured surface, roll the dough out to 1/2 inch thick.  Cut into circles using a doughnut cutter, or round cutter. Set aside to rise for 30 to 40 minutes.  Heat 2 inches of oil in a deep heavy frying pan to 375 Degrees F.  Fry doughnuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm.

Glaze
Ingredients
2 cups confectioners' sugar
6 tablespoons milk
Directions
To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.