OK so I'm a little late to the party with these Cronuts, every food blogger worth their salt was making them six months ago, and apparently even Greggs are selling them now, which surely means the end...
What I don't understand is how no-one seems to have noticed that they are actually the same thing as yum-yums. Which is not to say that they we should be any less excited about the genius of deep fried croissant dough: they are possible only slightly less addictive than palmiers, chouquettes and all other forms of pastry/sugar combination that are by far my favourite things to eat. Ever.
How to make Cronuts:
- Roll out some croissant dough to about 1cm thick
- Cut out with cookie cutters to make doughnut shapes
- Keep the holes and any scraps and set aside as these can also be fried even if they don't look so nice
- Leave the cronuts to rest on the worktop for approximately half and hour whilst you heat up the oil
- Heat the oil to 190°C (if you have a thermometer) or just drop in little scraps of dough to test once you think it should be ready
- Fry the cronuts for 30-45 seconds each side then remove onto some kitchen towel to drain
- Either role in cinnamon sugar or coat in a thin icing glaze and serve hot
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