KosherEye.com
The Cronut is a hybrid -- a cross between a croissant and a donut. It is a creation of Chef Dominique Ansel for Dominique- Ansel Bakery in New York City. The Cronut became a culinary craze in 2013 when lines formed outside the bakery for a taste of this irresistible sweet treat. Now home bakers around the country are busily creating cronuts in their kitchens.
Try this copycat kosher "Cronut" recipe adapted from the original. The ingredient list is long, but it is really quick to put together. Choose your flavors. Have the ingredients ready and just do it! Assort the toppings, or select your favorite. Do let us know if you make these and which topping you enjoy.
Ingredients
Ingredients for the dough:
Canola oil
2 (8-ounce) canisters Immaculate Baking Company crescent dinner rolls. (These are kosher, dairy and available at most Whole Foods Markets)
Ingredients for the filling:
1 snack-size (4-ounce) container of vanilla pudding or a packet of prepared kosher instant vanilla pudding such as Jell-O brand.
Ingredients For Drizzles:
6 cups powdered sugar, divided
1-teaspoon vanilla extract
1-cup milk
Ingredients for the optional Toppings/Garnish:
Cinnamon sugar topping
1/4 cup granulated sugar
1/2-teaspoon ground cinnamon
Lemon topping
1 lemon, juice and zest separated
Directions
To fry dough: In a heavy 2-quart saucepan, pour enough oil to fill it at least 2 inches deep. Heat over medium heat until oil reaches 350ºF.
Open dough canisters, and divide dough into sets of 2 triangles. Press perforations together on each pair to seal and form a rectangle. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough.
Use a 3-inch-round biscuit cutter to cut a round from each rectangle stack and then a 1-inch-round biscuit cutter to cut the hole in the center. (Or, use any round objects that can accomplish this.)
Keep the remaining dough for other uses –or for Cronut"holes"
Fry round shaped dough in hot oil for 45 to 90 seconds on each side or until golden brown and cooked through. Drain on paper towels, and allow to cool before glazing.
Direction for Cronut Drizzles:
Vanilla Glaze Drizzle: In a medium bowl, combine 4 cups powdered sugar and 1 teaspoon of vanilla; add milk, 1 tablespoon at a time, until a smooth, glaze-like consistency forms.
or
Lemon Glaze Drizzle: In a small bowl, mix 2 cups powdered sugar, lemon juice, and half of the lemon zest together until a smooth, glaze-like consistency forms. Reserve the remaining lemon zest for garnish.
Directions for Toppings/Garnish
Cinnamon Sugar: In a small bowl, combine granulated sugar and cinnamon or sprinkles or nuts – Be creative!
To Assemble Cronuts:
Split a fried and cooled croissant-doughnut in half. Spoon 2 tablespoons of vanilla pudding in center. Put halves back together; Drizzle glaze of your choice over the top. Then roll in cinnamon sugar (optional) or any garnish or topping you like. Serve immediately or as soon as possible!
Notes
Makes about 16
Other fillings, drizzles and toppings originated by Chef Dominique Ansel:
Rose Vanilla, Lemon Maple, Blackberry Lime, Coconut, Fig Mascarpone, Apple Crème Fraiche, Salted Dulce de Leche, Valrhona Chocolate Champagne, Peanut Butter Rum Caramel
And, suggestions from KosherEye: Strawberry preserves, cinnamon streusel and chocolate ganache
Recipe: kosher, copycat dessert