The world has gone crazy for Cronuts™.
If you happen to live under a rock and don't know what a cronut is, it's a hybrid croissant-doughnut, invented by the good people at the Dominique Ansel Bakery. It has led the people of New York (and every other city where other bakeries' takes on the cronut have begun popping up) to going nuts with anticipation, waiting in line for hours (or paying some dude to wait for them), just to get that deep-fried, flaky, buttery, layered confection. Oh, and they're being sold on the black market at a 700 percent markup.
Yes, these are pastries we're talking about.
I was inspired when my friend Aimee told me last weekend that, in protest of the ridiculousness of the line-waiting and pastry-scalping, she tried to make Cronuts™ herself at home. Sadly, her efforts to make croissant dough yielded something, in her words, "brick-like," not the light, flaky Cronuts™ of her dreams.
As she told me of her trials, it occurred to me that premade crescent dough (the kind sold in the tubes, made famous by a certain tiny, giggling man made of dough) might be a viable hack. Sure enough, it worked out beautifully.
I make these a little bit smaller than conventional Cronuts™ (slightly less guilt that way) and top them with a simple powdered-sugar glaze so you can really taste all the buttery goodness. Feel free to get creative with icings or other flavorings. (Melted dark chocolate Cronuts™, anyone?)
Skip the line, save money and impress your friends: make Kronuts (with a K!) at home!
Note: When I originally posted this, I called my creations Cronuts, however, the folks from Dominique Ansel have requested I call them something else, so as not to cause confusion. So, I'm going with Kronuts.
INGREDIENTS 1 8-ounce tube of ready-to-bake crescent roll dough $2.50
vegetable or canola oil, for frying pantry
1/2 cup powdered sugar $1.50 for 16 ounces
1/8 cup milk or half-and-half $1.50 for a pint
Total cost of ingredients: $5.50
DIRECTIONS Take the crescent roll dough out of its tube and place it on a lightly floured surface.
Gently unroll the dough and gently pinch the perforated lines to seal, so you have one big sheet of dough.
Fold the dough rectangle into thirds.
Very gently roll with a rolling pin, just to smooth the dough.
Use a 3-inch mason jar, glass, or biscuit-cutter to cut out 3 circles.
Use a 1-inch shot glass to cut the middles and any remaining dough scraps into cronut holes.
Heat about 4 inches of oil in a large, heavy-bottomed pot over medium-high heat, until it reaches 350 degrees F.
Working in batches, fry the dough rounds and holes until golden-brown and puffy, about 2 minutes on each side.
Remove the fried donuts from the oil and drain on paper towels.
In a bowl, whisk together the powdered sugar and the milk or half-and-half until you have a thick glaze.
Gently drizzle the glaze over the warm Kronuts.
For more Brokeassness, visit brokeassgourmet.com.