Cronuts / Dossants

CRONUTS = Croissant+Donut) & DOSSANTS = Donut+Croissant ... and Zonuts are the famous Adriano Zumbo's version of a cronut/dossant :)

Basically it's making a croissant dough, cutting it into donut shapes, then deep-fried like a donut! oh ... not forgetting to fill it with decadent cream filling! Or drizzle icing on top like a donut!

Notes:

1. Croissant making is at least a 2-day process.
2. Filling, sugar coating and icing are all optional.
3. Lukewarm = 37-40C
4. Ensure butter is evenly spread & incorporated smoothly into dough during the "rolling" & "folding process".
5. Recipe calls to mix dough with hands but using the dough hook on a stand mixer would be so much easier & less messy!

croissant pastry
(recipe adapted from Poh Ling Yeow's "poh's kitchen")

Ingredients:

• 500 g plain flour, sifted
• 7 g instant yeast
• 1 tbsp lukewarm full cream milk
• 330 ml cold water
• 25 g butter, melted
• 55 g caster sugar
• 250 g butter, softened

pastry cream filling

• 150 ml milk
• 75 ml thickened cream
• ¼ tsp vanilla extract
• 1½ tbsp caster sugar
• 10 g cornflour
• 10 g custard powder
• 1 egg yolk
• 10 g butter

Method:

1. Place flour in a bowl, mix in the milk & yeast.
2. Slowly add the water, melted butter & sugar, combine all ingredients together, until dough becomes very sticky.
3. Knead the dough for 8-10 minutes until smooth.
4. Place the dough in a bowl, cover with clingfilm and refrigerate OVERNIGHT, until double in size.
5. Roll dough into a rectangle (3 times longer than it is wide), about 5 mm thick.
6. Spread half the softened butter over "centre third" of the sheet.
7. Fold the "top third" of the dough over the centre buttered section.
8. Spread remaining butter over the folded section.
9. Then fold the "bottom third" over the top.
10. Turn the dough 90 degrees so that the folded seams are at the sides.
11. Roll the pastry again to form a large rectangular sheet and fold it in 3.
12. Cover in clingfilm and refrigerate for 45 minutes.
13. Repeat the process of rolling, folding & refrigerating another 3 times - a total of 4 times.
14. Roll the dough out into desired thickness, cut with a donut cutter.
15. Deep fry cut pastry until golden brown, set aside to cool.
16. Using a piping bag & small nozzle, poke the nozzle into the side of the cronut & pump in the pastry cream filling.
17. Repeat from different sides to ensure that cronut is evenly filled with pastry cream.

pastry cream filling:

1. Place milk, cream & vanilla extract in a saucepan, cook over medium heat, without boiling for 3 minutes or until hot.
2. Whisk sugar, cornflour, custard powder, egg yolk & 60 ml of the milk mixture until a smooth paste forms.
3. Gradually whisk in remaining milk mixture.
4. Strain mixture into a saucepan, cook over medium heat, stirring continuously for 2 mins or until pastry cream thickens.
5. Stir in butter until combined.
6. Cover with clingfilm & refrigerate until cool.