The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cronuts

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purplepig's picture
purplepig

Cronuts

Has anyone tried making cronuts?

grind's picture
grind

Those look awesome.

As an aside, back in the day I used to buy croissant donuts from Safeway.  I guess it's the same idea but the pastry looked like an actual  croissant, just deep fried, with chocolate drizzled all over it.  They were very addictive, as I'm sure the cronuts are.

evonlim's picture
evonlim

http://dinnerwithjulie.com/2013/06/11/homemade-cronuts/ found a recipe here.. :)

might be good 

happy baking

yy's picture
yy

I dare not. Must....not...succumb...to....cravings... I wonder how hot the oil should be when you fry these. The separating layers must make it harder for heat to penetrate evenly. The scraps would probably make a great monkey bread.

gigabiting's picture
gigabiting

If the cronut creator Dominique Ansel ran for mayor of NYC he’d probably win.
When will the cronuttiness end?
http://gigabiting.com/17349/

grind's picture
grind

He needs a much bigger dough sheeter ... and fast.

Baker4life's picture
Baker4life

That's one yummy looking photo :)

Stuart Borken's picture
Stuart Borken

How do you make these again?

Wild-Yeast's picture
Wild-Yeast

A.K.A. Dosant in D.C. popular amongst museum tour guides.

Why not Doisant? Pronounced "dwah-sant". No mistaking it for a museum tour guide and sounds better than "Cronut" - which has a connotation sound attuned to something that was left out of my car when it was improperly repaired. Elevating it to a "snob de pâtisserie" level and removing the stain of having to utter plebian words like "one of those fancy donut thingies".

Then again it might be better to simply name it a "snobby cop" or a "cop snobber"....,

Just think'in outloud...,

Wild-Yeast

proth5's picture
proth5

All I know, Mark, is that I kept telling you to deep fry the croissant scraps.

But did you listen?

Pat