Homemade Cronuts

DAY 1 - Making the Dough and Butter Block

1. In the bowl of a stand mixer, use the dough hook to mix together 3 1/2 cups all-purpose flour, 1 tablespoon salt, 1/4 cup granulated sugar, 4 1/2 teaspoons instant dry yeast, 1 cup warm water, 1 large egg white, 8 tablespoons unsalted butter, and 1 tablespoon heavy cream. Mix until well combined and you have a soft and smooth dough.
2. Transfer to a large lightly greased bowl. Cover with a tea towel and let rise 2 to 3 hours until double.
3. Punch down and fold the edges towards the center. Transfer to a piece of parchment paper and use your hands to press and shape into a 10-inch square.
4. Place the dough and parchment paper onto a sheet pan. Cover the pan with plastic wrap and refrigerate overnight.
5. Make the butter block by drawing a 7-inch square onto a piece of parchment paper. Turn the paper upside down so that the ink side won’t touch the butter. Place 1 cup unsalted butter on the center of the square and top with another piece of parchment paper. Use a rolling pin to roll the butter out onto the square, spreading with a butter knife as needed towards the end. Transfer the parchment paper to a hard surface like another baking sheet, cover with plastic wrap, and refrigerate overnight.

DAY 2 - Laminating the Dough

1. Remove the butter and dough from the refrigerator and let stand at room temperature for 20-30 minutes.
2. Roll the pastry dough into a 12-inch square. Place the butter offset in the center of the dough so that it looks like a diamond in the middle of the dough.
3. Fold the edges of the dough up and over the butter to the center, covering the butter block completely.
4. Working from the center, roll the dough out into a 20-inch square. TIP: Measure your rolling pin for a guide. Mine is exactly 20-inches long.
5. Fold the dough in half (forming a 10-inch x 20-inch rectangle) and then in half again (forming a 10-inch square).
6. Repeat this process again, rolling into a 20-inch square, and then folding twice to get the dough back to a 10-inch square.
7. Wrap the dough in plastic wrap and refrigerate overnight.

DAY 3 - Cutting the Cronuts

1. Remove dough from the fridge and let stand at room temperature for 1 hour.
2. Roll the dough out into a 15-inch square, half an inch thick. Use a 3.5 inch donut cutter, or a 3.5 inch ring and a 1 inch ring, to cut donuts out of the dough.
3. Transfer the cronuts to a baking sheet lined with parchment paper. Space 2 to 3 inches apart. Cover loosely with plastic wrap and let rise 2 hours.

To Fry

1. Heat 4 cups vegetable oil in a large saucepan or pot to 350 degrees. Use a thermometer to get the temperature right. Temperature is important!
2. Prepare the glaze by mixing together 1 cup powdered sugar, 1 teaspoon vanilla extract, and up to 2 tablespoons cold water (as needed) until smooth and pourable.
3. Fry the cronuts in the vegetable oil in batches of 2-3 at a time. Fry for 90 seconds and then carefully flip them over to fry for another 60 to 90 seconds.
4. Remove from oil and place on a paper towel lined baking sheet or plate to drain.
5. While cronuts are still warm, drizzle glaze over tops.
6. Cool cronuts completely. Divide and fill with whipped cream and sliced strawberries, or other filling of choice.