July 06, 2018
Breakfast, Desserts, Vegetarian,
Make it from scratch, Flour more
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In small bowl, beat egg with fork until combined; set aside.
Place wire rack on rimmed baking sheet; set aside.
Combine sugar and cinnamon in small bowl; set aside.
Lightly flour your work surface, and unroll one sheet of puff pastry dough.
Brush dough with half of beaten egg, and fold puff pastry dough up into thirds
While dough is folded in thirds, cut out 3 donuts using a 3-inch donut cutter (or 3-inch round cutter, and then use a smaller round cutter to cut out the hole).
Repeat with other sheet of puff pastry dough.
Place cut out cronuts and holes on prepared wire rack, and freeze for 15 minutes.
While dough is in freezer, heat oil to 375 degrees F in large, deep saucepan over medium-high heat.
When oil is up to temperature, fry cronuts 2 at a time until golden brown and puffed—fry 3-5 minutes on one side, flip over, and fry for another 1-2 minutes.
Drain briefly on paper towel-lined plate, and then roll cronuts in cinnamon sugar mixture.
Repeat with remaining dough and donut holes.
MAKE BUTTERMILK GLAZE:
In medium bowl whisk together powdered sugar, buttermilk, salt, and vanilla until smooth.
Thin with additional buttermilk as needed, one half teaspoon at a time.
Dip each sugared cronut into glaze and place on wire rack until ready to serve.
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