Because I crave sweet breads, I enjoy baking pastry breads. But, to be honest, preparing bread is not always a success for me, which is why it sometimes worries me. Croissants and donuts are two of my favorite pastry breads, and I aspire to create them to near-perfect perfection eventually; I'll be ecstatic.
When one of my coworkers brought a box of Cronuts from the grocery store and I ate one, I remarked I'd want to create some of those. While researching how to build them, I discovered that an authentic one can take up to three days to make. But I'm in desperate need of more cronuts right now! I found this recipe on jocooks.com and couldn't wait to try it...it's quick and easy, and it's baked! Because I strive to avoid fried pastries, this is ideal. I prepared several before Thanksgiving and they were a hit. It's delicious, light, and filling. My husband and son were obsessed with them.
Although the authentic Cronuts takes a lot of patience and days to make before you can satisfy your craving I would still like to try making some of those...soon.
This is a quick and easy Cronut recipe that is covered with a golden and sweet Dulce de Leche glaze. So grab some puff pastry dough and bake your own crave-worthy cronuts right in your own oven.
Makes 12 cronuts
Ingredients:
Cronuts:
4 sheets puff pastry (2 boxes), thawed)
2 egg yolks (beaten)
Dulce De Leche Glaze:
½ cup dulce de leche
3 tablespoons milk
1 cup powdered sugar
Let's make Cronuts!
Preheat your oven to 375F. Line a baking sheet with parchment paper; set aside.
Make the donuts: Sprinkle some flour. on a clean work surface to prevent dough from sticking. Place one puff pastry sheet on the work surface. Brush it with some of the egg yolk.
Add the 2nd sheet on top of the first one and brush with egg yolk. Repeat with remaining sheets. DO NOT brush egg yolk over the top sheet.
Roll out the sheets so that you have a 12x12 square
Using a donut cutter, cut out donut from the layered sheets. You should get about 12 donuts.
Place the donuts onto the prepared baking sheet and bake for about 20 minutes or until golden brown.
Make the Glaze: Add all the ingredients for the glaze into a medium size bowl and whisk well, until smooth.
Assemble: Place a cooling rack over another baking sheet that’s also lined with parchment paper. Remove cronuts from the oven and dip into the glaze, then place onto a cooling rack, letting the glaze drip down.
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