If you’ve visited New York City in the last couple of years you have probably heard of Cronuts. If not, here’s the story: the Cronut was created by pastry chef Dominique Ansel in his bakery in SOHO. Basically, it’s a cross between a croissant and a doughnut, usually tossed in cinnamon sugar or and filled. To get an original Cronut be prepared to stand in line for possibly hours as soon as the bakery opens. Making one yourself isn’t any easier; Dominique Ansel actually released his secret recipe in his cookbook and it’s a grueling three day process. I think he figured not many people would be crazy enough to attempt it! I definitely don’t have time for that. Hence, our version of the “cheater” Cronut.
Ingredients in Cronuts
Believe it or not, the ingredients for these cronuts are simple and easy to find in your regular grocery store! Here’s all you need:
For the Cronuts
Vegetable oil – you’ll want good quality vegetable oil, and enough to fill a deep fryer or large sauce pan.
Crescent rolls or puff pastry sheets – two cans of Pillsbury crescent roll dough works great. You can find them in the refrigerator section or near the dairy aisle.
Coating Options
Powdered sugar – use it to dust on top of the cronut. Cinnamon and sugar – also an option for coating the cronut. Whisk about a teaspoon of cinnamon together with about a quarter cup of sugar. Chocolate – optional, but delicious for drizzling over the cronuts or for dipping.
Filling Options:
Vanilla pudding – or chocolate, butterscotch any flavor you like. Caramel – this makes a delicious filling or a dipping sauce Raspberry preserves – or try any of your favorite jam or jelly.
“Cheater” Cronuts
Okay okay, this cheater version is probably not better than the original but it’s still really delicious! Our cheater cronuts are flaky layers of light pastry, golden brown, with delicious fillings and sugary coatings. Because this version comes together quickly, you can make several batches with different fillings and toppings to make each one unique.
Donut vs. Cronut
They may look similar from the outside, but inside the textures are completely different. Donuts are generally a bit more dense, and well, doughy. Cronuts are much lighter and flakier with the texture of puff pastry dough. However, both donuts and cronuts can be made in the same donut shapes with a donut cutter. You can also fold dough in a rectangle or triangle shape tucking the seams underneath. They can also both be topped with glaze, frosting, a sprinkle of powdered sugar, or cinnamon.
Tips for Making Cheater Cronuts
Use a donut cutter to make a donut shape, or just leave them as a rectangle. You can also use a rolling pin to get the dough in a perfect shape. Use a little bit of all purpose flour to create a better work surface. Fry cronuts in canola oil that is 350 degrees. Use a food thermometer to test the oil. After the cronuts are fried, lay them on a baking sheet lined with paper towels or a sheet pan with parchment paper to add your toppings. Store leftovers tightly covered. You can pop them in the freezer for another day!
Topping and Filling Ideas
Use a pastry piping bag to gently fill the cronut with vanilla pudding, caramel sauce, raspberry jam or any kind of jam you like. Make a simple glaze with powdered sugar, lemon juice, and a splash of buttermilk. Dip in powdered sugar or just give it a light dusting. Dip in a cinnamon and granulated sugar mixture. In a small bowl, melt milk or white chocolate chips in the microwave. Stir in between melting sessions, about thirty seconds each time. Add a dash of heavy cream if you like. Spoon over cronuts to create a chocolate coating. Make a lemon glaze with powdered sugar, milk and lemon juice.
Make It A Meal
If you’re looking to round out the cronut (as in make this feel a little more healthy) you can always pair it with our delicious Peaches and Cream Oatmeal Smoothie and call it breakfast. Or have the cronut on the side of some of our Easy Breakfast Casserole. Either way it’s delicious!
How to Store Leftover Cronuts
Make sure the cronuts are completely cooled before storing. Place any leftover cronuts in an airtight container, making sure there’s enough room in between each one so they don’t get squished. To keep cronuts from sticking together, line the bottom of the container or layers of cronuts with parchment paper. Store in the refrigerator for up to three days. You can freeze them as well! They freeze nicely for up to two months. Thaw overnight in the refrigerator and reheat in a warm oven.
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How To Make Cheater Cronuts
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