Hey YouTube,
In this video I’ll show you my method of making lemon drizzle cronuts (croissant + donut = cronut), the ingredients are simple and if it’s your first time, it can be a challenging thing to make to an acceptable/edible level.
But this was only my second attempt, and compared to the first they came out so much better; so if you weren’t lucky enough to get it right the first time, no worries, your second attempt will inevitably be much closer to perfect/consumable!
Hope this one is useful for all the cronut lovers out there.
Any questions or comments let me know in the comments.
See you in the next one!
Peace!
Pierre
This was my second attempt at making some incredible cronuts with a zesty lemon glaze that are seriously delicious. And this is how I made them. In a stand mixer, combine 245 g of milk, 11 g of yeast, and 45 g of sugar. Mix it for a few minutes and then leave it to proof for five. Then add 500 g of flour and mix on a low speed until it starts coming together. Then throw in 10 g of salt and 80 g of butter. Keep mixing it on a low speed for 12 minutes until the dough is silky smooth. Next, degass the dough. Gently roll it into a ball, tucking the edges underneath to form a balloon structure and then let it rest in a bowl at room temperature for 1 hour. After 1 hour, press out the gas. [Music] Then fold the top half in and then the bottom half and flatten. Then fold the left and right side onto each other and then flatten. [Music] And then once more fold the top half and bottom half in. And then flatten the dough seam side down. Wrap it in cling film. Pop it in the freezer for 30 minutes. Then let it rest in the fridge overnight to build that deep buttery flavor. The next day, crush and then roll the dough to a 72x 22 cm rectangle. Then spread 105 g of butter evenly across it. I only had a spoon and a knife, but if you’re a professional, you should be using a pallet knife and probably not watching this video. Once flat and evenly spread, fold it letter style. Also known in French as tor sampler. Then freeze it for 15 minutes and then in the fridge for 20. Now this will be done three times in total and we’ve already done it once. Roll it out again 72 by 22 cm with the pin parallel to the crease. The key point here is to keep the dough as cold as possible every time before taking it out and rolling it again. This will keep the butter semiolid and that’s exactly what we want. Otherwise, it soaks into the dough and weakens it. So, when you roll it out, it will start to fall apart, which makes a panicky mess. So, it can’t all be done in one go because the butter becomes liquid in way less time than it would take to fold and roll three times. So, that’s why we refrigerate each time. We’re going to repeat this one more time. Same size, same fold, same freezer and fridge timing. Now, after we’ve done this three times, we want to roll the dough, but this time to 43x 21x 1.25 cm. With your final slab of dough, cut out 9 cm circles with a 3 cm hole in the center to shape your cronuts. Let them proof for about 90 minutes until they puff up to 3 1/2 cm high. Then freeze them for 10 minutes to firm up. In the meantime, for the glaze, mix 120 g of icing sugar with 40 g of lemon juice. Now, heat up your oil to 175° C. Make sure it’s not crazy hot or you’ll end up crisping up your outer layers and you’re going to have a crunchy cronut. Fry the cronuts for about 30 seconds to 1 minute on either side until they’re lightly golden. And then whilst they’re still hot, brush on that lemon glaze generously, hitting them twice or in my case three times since we’re not using the filling. Personally, I prefer cronuts without the filling. And there you have it. Decadent cronuts with buttery flaky layers that melt in your mouth and a lemon glaze that adds a bright, refreshing, sweet, contrasting sharpness. If you make these or need any assistance, reach out in the comments. And if you like this video, give it a like and a subscribe. And until the next video, I’ll see you in the next one.
1 Comment
Is it crunchy or soft?