Description
Delicious sweet treat that combines a croissant and a donut. Deep fried and awesome! You should definitely try one day!
Ingredients
Scale
For the dough
- 8.8 oz. (250g) cold butter
- 17.6 oz. (500g) all-purpose flour (plus some more)
- 1/4 cup (50g) sugar
- 1 1/2 tsp. salt
- 1.5 oz. (42g) fresh yeast
- 1 oz. (30g) butter, at room temperature
- 1 medium egg
- 2 egg yolks
- 6 oz. (170g) cold milk
For the filling
- 1 cup (240ml) milk
- 1 cup (240ml) heavy cream
- 1 vanilla bean pod
- 1.4 oz. (40g) cornstarch
- 1/4 cup (50g) sugar
- 1 egg yolk
For the glaze
- 2/3 cup (90g) confectioners’ sugar
- 1/4 tsp. vanilla extract
- 1–2 tbsp. heavy cream
- fat/oil for frying
- sugar for coating
Instructions
- Start the evening before with the preparation. Dust a piece of baking parchment with some flour, cut the butter into pieces, place on the baking parchment and dust with some more flour. Place a second piece of paper on top of the butter and press everything into on big square block with a thickness of about 0.4 inches (1cm) – works best with a rolling pin. Cover and place in the fridge over night.
- Add the flour, sugar, and salt for the dough to a large bowl and mix. Break the yeast apart into small pieces and add together with the soft butter, egg, egg yolks and cold milk to the bowl, mix and then knead for about 6-8 minutes until you get a nice and smooth dough. Shape into a ball and wrap very loosely into plastic wrap, place in a large bowl and let rise in the fridge over night (about 8-10 hours).
- You can make the filling also in advance or on the same day. Add about 3/4 of the milk plus the heavy cream to a pot. Mix the remaining milk with cornstarch and sugar and set aside. Cut the vanilla bean pod lengthwise and remove the seeds. Add both, the seeds and the pod to the pot with the milk and heavy cream and heat up slowly until it starts boiling. Take out the vanilla bean pod, then add the cornstarch mixture while stirring constantly. As soon as the mixture starts to thicken, take off the heat and mix in the egg yolk. Let cool down a bit, then place a piece of plastic wrap directly on top of the pudding surface and let cool down completely.
- The next morning remove the dough from the fridge and roll out on a floured surface to get a square that is about double the size of the butter square you made the day before. Add that butter square (without the paper) on top and in the middle of the dough square. Rotate the butter by 45° and then pull the dough corners over the butter, so it looks more or less like an envelope that is being closed. Pinch the edges of the dough together so the butter is sealed in completely. Roll out to a rectangle – the long side should be about three times the length of the original butter/dough package (envelope). Fold the two ends of that rectangle towards the middle so one is overlapping the other. You should have a package with three layers now, almost the size and shape of the package/envelope at the beginning. Wrap in plastic wrap and place in the fridge for about 30 minutes. That was your first round. Take the dough out of the fridge again – the side where you can see all three layers should be facing you, then roll out again the same way and fold up again to get three layers. That was your second round. Wrap in plastic wrap again and place in the fridge for another 30 minutes. Take out the dough and roll out one last time to get a rectangle with a thickness of about 0.5 inches (1,3cm). Cover and place again in the fridge for 20 minutes this time.
- Use a donut cutter or two round cookie cutters (outer ring about 3.5 inches/9cm and inner ring about 1 inch/2,5cm) and cut out the croissant donuts. Place on a baking sheet lined with baking parchment, cover with some plastic wrap and let rise for another hour.
- Add the fat/oil to a tall pot and heat up until it reaches a temperature of 350°F (175°C). Add 1-2 dough pieces to the pot and fry – do not add more or the temperature will drop too much. Fry on each side for about 90 seconds or until golden brown. Take out and let drain on some kitchen papers, then roll carefully in some sugar and let cool down completely. Repeat with the remaining dough pieces. You can also fry the insides of the donuts as donut holes ;) Fill the pudding filling into a piping bag with a Bismarck tip (looks like a syringe) and fill the croissant donuts in several spots with the pudding. Mix all ingredients for the glaze in a small bowl and then decorate the filled donuts and serve.
Notes
- Enjoy baking!