cronut recipe baking

Kronuts

Recipe from: 19 June2013
Preparation time: 45 min
Cooking time: 20 min
 
A delicious pastry with a vanilla cream and orange blossom glaze.
 
 
 

Ingredients

 
  • 350
    g
    baking margarine
  • 40
    g
    cake flour
  • 15
    g
    cornstarch/cornflour
  • 50
    g
    fresh yeast
  • 400
    g
    lukewarm water
  • 100
    g
    granulated sugar
  • 100
    g
    margarine
  • 20
    g
    salt
  • 1
    kg
    cake flour
  • Vanilla pastry cream:
  • 500
    ml
    milk
  • 1
    vanilla pod - split and seeds scraped
  • 4
    egg yolks
  • 80
    g
    castor sugar
  • 40
    g
    cornflour
  • 500
    ml
    cream - whipped
  • Glaze:
  • 1
    egg white
  • 2
    cup
    cups icing sugar - sifted (plus more, if necessary)
  • 1
    Tbs
    lemon juice
  • 1
    Tbs
    orange blossom water
Servings: Change Serving
 
 

Method

 
Start by making the roll-in. Mix the margarine and flours well then spread out onto a sheet of cling wrap. Spread out roughly then top with another sheet of cling wrap.

Using a rolling pin, roll the fat out until 1/2cm thick to make 30 x 20cm rectangle. Close the ends of the cling wrap and place in the freezer until hard.

In the meantime, prepare the dough by mixing the yeast and water in a mixing bowl.

Cover and place in a warm place until frothy. Then add the rest of the ingredients in the bowl of a mixer using the dough hook attachment. Add the flour gradually to form a stiff dough (depending on the gluten content of your flour, you may use more or less, so adding it gradually is important.)

Knead for about 4 minutes then allow the dough to rest for 20 minutes.

Roll the dough out on a floured surface to 1cm thick then place the chilled butter roll-in on top. Do a simple 3-fold (like folding a business letter) and roll out again to 1cm thick. Cover and place in the freezer to rest for 20 minutes.

Roll the dough out once again to 1cm thick then do another 3-fold. Rest again in the freezer for 20 minutes before doing the last fold and rest.

Roll the dough out again to 1cm thick and cut out with a round cookie cutter and a smaller one, to create the hole in the centre.

Place the pastry circles onto a lined and floured baking sheet, cover lightly and allow to proof in a warm place until doubled in size.

Preheat the oil to 165C and deep-fry the cronuts in batches until golden and puffed. Drain on paper towel and allow to cool completely.

If you would like to dredge them in sugar, do so while hot.

If you would like to bake them, bake in a preheated oven at 200ºC for 10-15 minutes or until golden and puffed.


To make the pastry cream:


Heat the milk and vanilla until just below boiling point.

Cream yolks, sugar and flour then gradually pour in the hot milk while whisking. Return the mixture to the pot and cook, while stirring until thick.

Place in a bowl, cover the surface with clingwrap and allow to cool completely before folding in the whipped cream.

Place the cream in a piping bag with a small plain nozzle.


To make the glaze:


Whisk the egg white slightly then add enough icing sugar to form a stiff paste. Add the lemon juice and orange blossom water.

To assemble, poke 3 holes in the bottom of each cronut with a chopstick or knife then pipe pastry cream into the bottom of each.

Dip the tops in the glaze and allow to set. Serve immediately. 

Recipe reprinted with permission of TheKateTin. To see more recipes, click here.
 

Read more on: recipes  |  baking
 

NEXT ON FOOD24X

Sticky pineapple tart

2014-09-01 15:31
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 
/Food

Instagram: @Food24_sa

 

Today's Easy Weekday Meal

 
Monday
Superfood salad with honeyed pumpkin seeds
Try this fresh and tasty salad for a Meatfree Monday.
Prep time:  5 min
Cooking time:  10 min
See this week's meals
 
 
 

Restaurants

 
Blah Blah Bar (Cape Town)

Stop by this trendy project space in collaboration with the Erdmann Contemporary gallery for a creatively delicious drink or two.

 

Find a restaurant

 
 
 

Jobs - Find your dream job

Sofware Developer

Gauteng
Multi Recruitment Personnel
R400 000 - R650 000 Per Year

Junior Developer

Gauteng
Mediro-ICT (Pty) Ltd (Belay Managed Services)

AX Consultant / Gauteng/ R35,000 - R55,000 Immediately

Gauteng
Rensolc Recruitment
R35 000 - R55 000 Per Month

Travel - Look, Book, Go!

Magical Massinga

Spend 5 nights at the gorgeous Massinga Beach Lodge in Mozambique and only pay for 4 from R13 220 per person sharing. Includes return flights, accommodation, transfers and romantic turndown.Book now!

Kalahari.com - shop online today

Mind blowning low prices – As seen on TV

Save big on thousand of cool products at kalahari.com. offer valid while stocks last. Hurry and shop now!

Save up to 30% on homeware & appliances

Get mind blowing savings on a wide range of super cool appliances and homeware. While stocks last. Shop now!

Up to 60% off - clearance sale!

Save up to 60% on appliances, books, electronics, toys, movies and more. Offer valid while stocks last. Shop now!

Mellerware Vision Glass Cordless Kettle now R299

This neatly shaped glass kettle is presented with a beautiful blue light and stainless steel trimmings and offers attractive design and functionality to your kitchen area. Now R299. Buy now!

Mellerware Biltong King Food Dehydrator now R349

The Mellerware's Biltong Maker is exactly what you need to produce fresh and tasty dried fruit and biltong. Now R349! Buy now!
 
 
There are new stories on the homepage. Click here to see them.