Remember the cronut, guys? It was that doughnut-croissant combo dessert that swept the nation and inspired a whole slew of hybrid foods. Back when it was introduced in 2013, you practically couldn't go anywhere online without seeing a headline about it.
However, as things go with fads, it has been mostly all quiet on the cronut front for the past few months, even if crowds are still lining up outside the Dominique Ansel Bakery in New York to get their hands on one of the authentic pastries. But now you don't have to wake up at 5 a.m. to snag one of these sweets, because you can make your own.
The bakery's namesake, Dominique Ansel, who is the mastermind behind the cronut, has released its official recipe. It's slightly different than the cronuts available at his bakery, according to Good Morning America, who released the recipe, but a cronut by any other recipe would taste just as sweet. Here's the ingredients that go into making a cronut, as reported by Good Morning America:
- 3 3/4 cups flour, plus more as needed for dusting
- 1 tablespoon + 2 teaspoons Kosher salt
- 1/4 cup + 1 tablespoon granulated sugar
- 1 tablespoon + 1 1/2 teaspoons Instant yeast (preferably SAF Gold Label)
- 1 cup + 2 tablespoons cold water
- 1 large egg white
- 8 tablespoons unsalted butter (84% butterfat), softened
- 1 tablespoon heavy cream
- Nonstick cooking spray as needed
- 18 tablespoons unsalted butter (84% butterfat), softened
- Grapeseed oil as needed
- Glaze of your choice as needed
- Decorating sugar of your choice as needed
Those all seem like pretty standard baking ingredients, right? So you're probably thinking it can't be too hard to make one of these puffy, flaky pastries, can it? Reading the actual recipe will quickly change your mind.
