Chocolate or cinnamon sugar etc. to decorate the cronuts
Combine the ＊ ingredients in a large bowl and mix well.
Add the 〇 ingredients to the Step 1 bowl, and mix with a fork or similar (it will be very sticky).
When the dough comes together, cover with plastic wrap and rest it in the refrigerator for at least 30 minutes.
In the meantime, cream the △ butter, and then mix in the △ flour.
Take the rested dough from Step 3 onto a floured work surface. Press it out, and brush thinly with the Step 4 butter mixture.
Fold the dough into thirds while dusting it with flour, and roll out. Turn 90 degrees, fold into thirds and roll out again. Repeat 4 times.
If you have time, wrap the folded dough again and rest it in the refrigerator for about 1 hour.
Roll the dough out about 2.5 to 3 cm thick, and cut out with a donut cutter.
Deep fry in 180°C oil until cooked through, taking care not to let it burn (if the oil temperature is too low the dough will not form nice layers, and if it's too high the center will be uncooked).
This is how it looks cut.
I re-folded the leftover dough while dusting it with flour, formed it into croissants and baked it. You could just deep fry the leftover dough bits instead.
Story Behind this Recipe
Cronuts are really trendy right now. I discovered a recipe that doesn't require you to fold in a block of butter as you do with croissants that was easy too, so I thought I'd try it out. These are made with a cream filling, or cut in half horizontally and combined with chocolate and so on, depending on the store.
I used all-purpose flour here, but you use whatever flour you have on hand. Optionally decorate the cronuts with chocolate or cinnamon sugar. They remain crispy when cold, but they are rather dense inside, so I highly recommend eating them when freshly fried.