Cronuts Part II

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 1/2 cup warm water
• 1/2 cup butter, melted
• 1/2 cup warm whole milk
• 1 egg
• 1/2 teaspoon vanilla extract
• Vegetable oil, for frying
• 1/2 cup confectioners' sugar

Directions

1. In a medium bowl, sift together the flour, sugar, and salt. In a small bowl, dissolve the yeast in the warm water. Let stand for 5 minutes until the yeast is activated.
2. In the bowl of an electric mixer, combine the flour mixture, melted butter, warm milk, egg, and vanilla extract. Beat at low speed until the dough is well combined. Increase the speed to medium and beat until the dough is smooth and elastic, about 5 minutes.
3. Transfer the dough to a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
4. Roll the dough out on a lightly floured surface to a 1/4-inch thickness. Using a 3-inch round cookie cutter, cut out rounds of dough. Place the rounds on a greased baking sheet, cover with a damp cloth, and let rise for 30 minutes.
5. Heat about 3 inches of oil in a large, deep skillet or pot over medium-high heat until the oil is 375 degrees F (190 degrees C). Fry the doughnuts in batches until golden brown on both sides, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
6. In a medium bowl, whisk together the confectioners' sugar and 1/4 cup of water until smooth. Dip the fried doughnuts in the glaze and let cool on a wire rack.

Interesting Facts

• Cronuts are a popular hybrid pastry invented by French pastry chef Dominique Ansel in 2013.
• Cronuts are made with a dough that is a combination of croissant dough and donut dough.
• Cronuts are usually fried, glazed, and filled with cream.
• Cronuts have become a popular dessert all over the world.