I couldn't find a place in Plant City that sells cronuts. My friends said they tried them at Epcot and they were awesome, but I wasn't going to pay admission just to get a donut. I don't care how good they are. Little did I know....
Maple Glazed Cronuts
based on a recipe from Food52
Ingredients
Dough
3/4 cups milk, warmed to 110 degrees F
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/4 cups bread flour + 1/4 cup
1 teaspoon salt
1 cup butter, at room temperature
Maple Glaze
1 1/2 cups powdered sugar
5 tablespoons pure maple syrup
3 tablespoons milk
Directions:
1. Dissolve sugar in warm milk. Sprinkle yeast on top and allow to proof. About 20 minutes.
2. Stir in eggs, vanilla and salt.
3. Slowly add 3 1/4 cups flour. Dough will be a little sticky.
4. Remove dough, wrap in plastic wrap and refrigerate for 30 minutes.
5. While dough is chilling, combine butter and remaining 1/4 cup flour. Mix until creamy.
6. On a lightly floured surface roll out dough to large rectangle (about 13x18)
7. Spread butter mixture on dough. Fold dough into thirds and wrap in plastic. Refrigerate for 30 minutes.
8. Place dough on lightly floured surface with open sides on the 13" side. Roll dough out again and fold into thirds. (This is a turn) Wrap in plastic and refrigerate for 30 minutes.
9. Repeat 3 more times (total of 4 turns)
10. Refrigerate for an hour or overnight.
11. On a lightly floured surface, roll dough out and cut into shapes. Because this is a layered dough you really can't mush it all together and re-roll it so you can cut the scraps into small pieces to be fried. I fried it all, 12 donuts, donut centers and scraps. Waste not!
12. Prepare glaze before frying. Whisk together powdered sugar, maple syrup and milk until smooth.
13. Remove from fridge at least 1 hour before frying. Heat oil to 350 degrees. Drop cronuts in and fry until golden flipping as needed. Mine only took about 45 seconds (30 on the first side and 15 or so on the second). Of course the smaller pieces didn't take as long. Remove to wire rack before glazing.
14. Dunk still warm cronuts in glaze. Rotate to completely cover. Return to rack to let excess drip off.
15. Eat!!!
Maple Glazed Cronuts
based on a recipe from Food52
Ingredients
Dough
3/4 cups milk, warmed to 110 degrees F
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/4 cups bread flour + 1/4 cup
1 teaspoon salt
1 cup butter, at room temperature
Maple Glaze
1 1/2 cups powdered sugar
5 tablespoons pure maple syrup
3 tablespoons milk
Directions:
1. Dissolve sugar in warm milk. Sprinkle yeast on top and allow to proof. About 20 minutes.
2. Stir in eggs, vanilla and salt.
3. Slowly add 3 1/4 cups flour. Dough will be a little sticky.
4. Remove dough, wrap in plastic wrap and refrigerate for 30 minutes.
5. While dough is chilling, combine butter and remaining 1/4 cup flour. Mix until creamy.
6. On a lightly floured surface roll out dough to large rectangle (about 13x18)
7. Spread butter mixture on dough. Fold dough into thirds and wrap in plastic. Refrigerate for 30 minutes.
8. Place dough on lightly floured surface with open sides on the 13" side. Roll dough out again and fold into thirds. (This is a turn) Wrap in plastic and refrigerate for 30 minutes.
9. Repeat 3 more times (total of 4 turns)
10. Refrigerate for an hour or overnight.
11. On a lightly floured surface, roll dough out and cut into shapes. Because this is a layered dough you really can't mush it all together and re-roll it so you can cut the scraps into small pieces to be fried. I fried it all, 12 donuts, donut centers and scraps. Waste not!
12. Prepare glaze before frying. Whisk together powdered sugar, maple syrup and milk until smooth.
13. Remove from fridge at least 1 hour before frying. Heat oil to 350 degrees. Drop cronuts in and fry until golden flipping as needed. Mine only took about 45 seconds (30 on the first side and 15 or so on the second). Of course the smaller pieces didn't take as long. Remove to wire rack before glazing.
14. Dunk still warm cronuts in glaze. Rotate to completely cover. Return to rack to let excess drip off.
15. Eat!!!