Cronuts my way: These cronuts are crispy even on the second day. скачать в хорошем качестве

Cronuts my way: These cronuts are crispy even on the second day.

My family love these cronuts. These cronuts are crispy even on the second day. I am not sure about their crispiness on the third day because they get consumed within two days. 😜😋 Cronuts my way: Ingredients for making the cronuts dough: 4 cups (525g) bread flour 2 ¼ tsp yeast 1/4 cup sugar 1/2 tsp salt 2 tbsp. Melted butter 1 egg Half nutmeg grated- about 1/3 tsp 1 cup room temperature (not warm) whole milk 2 sticks or 16 tbsp. unsalted butter for spreading on the dough on the second day. For assembly: 1/2 cup granulated sugar plus 1/2 tsp cinnamon powder for tossing cronuts. Chocolate whipped cream Method: Pour milk into a bowl and dissolve yeast in it. Add sugar, salt, grated nutmeg, butter, and egg to the same bowl and whisk it well. Start adding flour to the wet mixture and start kneading. Knead it for 5 minutes if using a stand mixer. If kneading by hand, you need to knead it for longer.  Cover the bowl with plastic wrap and refrigerate it overnight.  The next day, add two butter sticks to a saucepan and place it on the heat. Bring the butter to a boil and simmer it on low for 5 minutes. When you see most of the moisture from the butter has evaporated, take it off the heat and let it cool. Take some ice cubes in a bowl and place another bowl on top of the ice cubes as shown in the video. Pour the melted butter into the bowl through a strainer (after cooking the butter for a while, the milk fat becomes curdle and we need to remove that, that is why we are straining it). Start whisking the butter over the ice bowl till it becomes spreadable and whipped. Set it aside. Take the dough out and roll it into a 14/10-inch rectangle. Spread half of the whipped butter on the center third of the rolled-out dough. Fold one end of the dough over the center, covering the butter. Dollop the rest of the butter over that half and spread, leaving half an inch towards the edge of the dough. Now fold the other half over and close seems by pressing on the edges. Cover and refrigerate again overnight. On the next day, spread the dough into a 14/10-inch rectangle and fold again in thirds, as shown in the video. Cover and refrigerate again for 30 minutes. Take out, roll again into a rectangle, and fold again in thirds. Cover the dough and refrigerate again for 30 minutes. Take out and spread the dough to half-inch thickness. Use dry flour to reduce sticking to the surface. Cut the cronuts using a donut cutter and place them on a tray with dry flour sprinkled underneath or you can also use parchment paper. Cover the tray and let the cronuts rise at room temperature for 30 minutes. Heat vegetable oil in a pot to 375F. Lift the raised cronuts carefully and fry on both sides till light golden brown in color. Try keeping the heat constant while frying. Drain on a paper towel.  Combine sugar, cinnamon, and a pinch of nutmeg powder on a plate and mix well. Toss the warm cronuts with the sugar mixture and coat them well. You can spread chocolate whipped cream on top once they are completely cooled. I really hope you enjoy making them.