___________

C R O I S S A N T D O N U T S

R E C I P E F O R C R O N U T S

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Flaky, buttery pastries tossed in sugar, filled with fluffy lavender cream and finished with a luscious lemon glaze.

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Donuts and croissants sitting in a tree. K - I - S - S - I - N - G First comes love, then comes marriage, then comes...

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C R O N U T S ™ _______________________

This pastry is so amazing that its name has actually been trademarked; so for the record, I’m officially calling my version "Croissant Donuts". The Cronut™ was invented by pastry chef Dominique Ansel in New York City. It started one of the biggest food crazes of all time, one that has shown no signs of slowing down. The love child of a croissant and a donut; flaky like a croissant, baked like a donut, and more addicting than you could possibly imagine. Prepare to have your mind blown.

B O O M

I N G R E D I E N T S ____________

*Makes 9 croissant donuts 150 grams (1/2 cup + 2 tablespoons) water, boiling 150 grams (1/2 cup + 2 tablespoons) milk 75 grams (1/4 cup + 2 tablespoons + 1/4 teaspoon) granulated sugar 10 grams (1 tablespoon) active dry yeast 500 grams (3 1/2 cups + 1 tablespoon + 1/4 teaspoon) bread flour 15 grams (1 tablespoon + 2 teaspoons) kosher salt 240 grams (1 cup) unsalted butter, very cold

Making the

D O U G H

Pour the milk and boiling water into the bowl of a stand mixer fitted with the dough hook. Stir in the yeast and sugar and let dissolve. Let the mixture sit until frothy, approximately 5 minutes. In a medium bowl, whisk together the flour and salt. Gradually add flour mixture to the yeast mixture and mix on low speed until the dough comes together in a ball (approximately 2 minutes), scraping down the sides of the bowl as necessary. Knead the dough on medium speed for 5 minutes (it will be fairly stiff). Turn the dough out onto a lightly floured work surface and shape it into a ball. Dust the ball with flour, put it into an oiled bowl, and refrigerate it for 1 hour.

Making the

B U T T E R B L O C K

Mix the butter in a stand mixer fitted with the paddle attachment for 20 seconds to make it easier to work with. Scrape the butter onto parchment paper and use a rolling pin to bash the butter into a 9-by-4-inch rectangle; then place the butter block back in the fridge to stiffen up again.

Creating the

L A Y E R S

Tip the dough out onto the lightly floured work surface and roll it into 10-by-8-inch rectangle. Place the butter block in the center of the dough. Stretch and fold the two longer sides over the butter block, like a letter, and pinch the edges to seal in the butter. Place the dough into a plastic bag and chill in the freezer for 20 minutes.

Fold like a letter

Return the dough to the floured work surface and position it so that a short side is facing you and the flap is on the right (like a book). Roll the dough into a 16-by-8-inch rectangle. Fold the bottom third of the dough up and top third down to cover the bottom third (again like a letter). Turn the block 90 degrees so that the flap is on the right (again like a book). Chill in the freezer for 20 minutes. This is called a “turn”. For the second turn, return the dough to the floured work surface and position it like a book. Roll the dough into a 22-by-9-inch rectangle. Repeat this process twice more (rolling, folding, turning, freezing), for a grand total of four turns. After the final turn, refrigerate the dough overnight.

Fold like a book

The next day, roll out the dough until it is 1/2-inch thick. Use a 3 1/2-inch round cookie-cutter to cut out the donuts. Use a 1-inch cookie-cutter to cut out the donut holes. Place pastries on a cookie sheet, 2-inches apart (to allow for spreading), cover with a plastic bag, and allow them to rise at room temperature for 3 hours (donuts should double in size).

B E F O R E

A F T E R

Once donuts have risen, heat 3 inches of oil in a large pot until it reaches 350 degrees F. Using a slotted spoon, gently place the donuts into the oil (no more than three at a time). Allow the donuts to brown before flipping (approximately 70-90 seconds on each side). Place the donuts onto a bed of paper towels and dab to absorb as much oil as possible. When you are done, toss in the donut holes and fry for 90 seconds. Once cool enough to handle, cover donuts in sugar and allow them to cool completely.

Making the

P A S T R Y C R E A M

L A V E N D E R P A S T R Y C R E A M ______________________

150 grams (1/2 cup + 2 tablespoons) milk 3/4 teaspoon dried culinary lavender buds 50 grams (1/4 cup) granulated sugar 15 grams (1/8 cup) cake flour 1/4 teaspoon kosher salt 2 large egg yolks 1 teaspoon vanilla extract 3 tablespoons heavy cream 1. In a saucepan, heat milk and lavender buds until bubbles begin to form around the edges, but mixture is not boiling. 2. Meanwhile, sift together the sugar, flour, and salt. In a medium bowl whisk together egg yolks. Stir the flour mixture into egg yolks until fully incorporated. 3. Remove the milk from the stove and slowly add it to the egg mixture, whisking constantly. 4. Return mixture to saucepan and place over medium heat. Whisk constantly and vigorously until the mixture thickens and comes to a boil; approximately 3 minutes. Let boil for exactly 10 seconds before removing from heat. 5. Pour the mixture through a fine-mesh sieve. Stir in vanilla, cover with plastic wrap (placing directly on top of cream), and refrigerate until cold. 6. In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. 7. In the bowl of a stand mixer fitted with the paddle attachment, mix chilled lavender cream for 20 seconds. Slowly fold in whipped cream until no white streaks remain.

Making the

G L A Z E

L E M O N G L A Z E _______________________

125 grams (1 cup) powdered sugar, sifted 80 grams (1/3 cup) lemon juice, freshly squeezed 2 tablespoons heavy cream In the bowl of a stand mixer fitted with the paddle attachment, mix the powdered sugar and lemon juice until well combined. Add in the heavy cream and beat until smooth.

How to

A S S E M B L E

Use a piping bag fitted with a narrow pastry tip to fill them with the pastry cream. The easiest way to do this is to poke holes into the bottom of the donut and pipe the cream in. I did 4-5 pockets of cream per donut. Now dunk the donuts into the luscious glaze and allow it to harden. Donuts are definitely best eaten the day of; but, if you need to store them, be sure to place them in the fridge since they are cream filled.

Now it’s time to enjoy the fruits of your labor! Although this is definitely not a healthy “fruit”, it is worth every minute and calorie. That’s why we work out right? So go ahead, get out a cup of espresso and indulge. You deserve it!

L E T ' S G R A M

Music by Mika

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