Laminated Cronuts with Vanilla Glaze

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for rolling
• 90 g (1/2 cup) granulated sugar, 40 g for the dough, 50 g for the custard
• 7 g (2 tsp) instant yeast
• 1 tsp fine salt
• 410 ml (1 3/4 cups) whole milk, 130 ml lukewarm for the dough, 250 ml for the custard, 2 tbsp for the glaze
• 1 large egg
• 30 g (2 tbsp) unsalted butter, melted, for the dough
• 130 g (4 1/2 oz) cold unsalted butter, for layering
• 3 large egg yolks, for the custard
• 20 g (2 1/2 tbsp) cornstarch
• 1 l (4 cups) neutral oil, for deep frying
• 60 g (1/4 cup) coating sugar, granulated
• 120 g (1 cup) powdered sugar, sifted
• 2 tsp vanilla extract, 1 tsp for the custard, 1 tsp for the glaze

Method

Restated from the original video

1. 1

   Whisk the flour, 40 g of the granulated sugar, the yeast and the salt in a large bowl.

2. 2

   Add 130 ml of the milk, the egg and the melted butter. Knead by hand or with a dough hook for 8 min, until smooth and springy.

3. 3

   Cover the bowl and leave the dough in a warm spot until doubled, about 1 h.

4. 4

   While the dough rises, make the custard filling. Heat 250 ml of the milk in a saucepan until it steams.

5. 5

   Whisk the yolks, the remaining 50 g granulated sugar and the cornstarch in a bowl. Whisk in the hot milk a little at a time.

6. 6

   Pour it all back into the pan and whisk over medium heat until it bubbles and turns thick, 2-3 min.

7. 7

   Stir in 1 tsp of the vanilla extract. Press plastic wrap onto the surface and chill until cold.

8. 8

   Put the cold butter between two sheets of parchment and roll it into a flat 12 cm (5 in) square. Chill until needed.

9. 9

   Roll the risen dough into a 20 cm (8 in) square. Set the butter square on it like a diamond, fold the corners over the butter and pinch the seams shut.

10. 10

    Roll the dough into a 15 x 40 cm (6 x 16 in) rectangle and fold it in thirds like a letter. Wrap and chill for 30 min.

11. 11

    Repeat the roll, fold and 30 min chill two more times, for three folds in total.

12. 12

    Roll the dough out 1.5 cm (1/2 in) thick. Cut rounds with an 8 cm (3 in) cutter and stamp a 3 cm (1 in) hole in each.

13. 13

    Set the rings on parchment squares, cover loosely and leave until puffy, 45-60 min.

14. 14

    Heat the oil to 175 °C (350 °F) in a deep, heavy pot. Lift each ring on its parchment and slide it into the oil, 2 at a time.

15. 15

    Fry for 1 1/2-2 min per side, until deep golden brown. Drain on a rack.

16. 16

    Roll the warm cronuts in the coating sugar and let them cool on the rack for 20 min.

17. 17

    Spoon the cold custard into a piping bag with a small round tip. Pipe it into each cronut through 3-4 small holes poked in the side.

18. 18

    Stir the powdered sugar with 2 tbsp of the milk and the remaining 1 tsp vanilla extract until pourable. Spoon over the tops and let set for 10 min before serving.

Imported from demotivateur.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.