By now, most of you have heart about the new food fad called the ‘cronut’. In short, it’s a mix between a croissant and a donut. NYC-based chef Dominique Ansel is the man behind the craze, who developed 10 different receipes before perfecting the cronut that it is today. Having only been in production since May, the delicious dessert has become so increasingly popular that people have even slept at the steps of the bakery overnight to nab one of the only 300 cronuts they make each day.
While many report that it is in fact worth getting up early, waiting in line, and paying the $5 for a cronut, it still seems silly that anyone would spend so much of their precious sleep time for a pastry. But food fads (and any other fad, really) are like that. You hear about something amazing, it becomes viral, and the next thing you know, it’s all over the news, and you’ve heard about it so much that the only logical next step is to drink the kool-aid and go.
But for those who aren’t in spitting distance of Ansel’s bakery, there are many imitation recipes for you to try out a cronut at home. With the help of my baker friend Eva, we attempted to recreate this magical pastry, using the following recipe from the Los Angeles Times. Check out how we absolutely nailed our very first cronut attempt…
1 tube of any refrigerated crescent roll dough
cinnamon sugar (1 cup sugar plus 1 tablespoon cinnamon)
or just eye it like we did until it looks pretty
1 stick melted butter
4 cups vegetable oil (for frying)
- Unwrap the dough and separate it into four square sections, fixing the perforations with fingers.
Easy enough. Also, this event happened in my kitchen, not baker Eva’s so we did the best we could with what we got. AKA my cutting board wasn’t big enough, AKA I don’t bake.
- Brush three sections with melted butter and cinnamon sugar. Stack the dough squares with plain square on top.
Also didn’t have a brush so used a tablespoon.
- Roll it out then brush with melted butter and sprinkle cinnamon sugar mix on top. Fold the dough over and roll it out again.
Also slightly modified it by making two cronuts and did not roll them out enough. We are experts.
We had a biscuit cutter. Decided we didn’t need it. Skipped to the 20 minute wait.
- Partially bake the dough circles at 400 degrees for five minutes, until Cronuts puff up. Set them aside to cool.
And then realize you should probably clean your oven when it starts to get rulll smoky up in your kitchen.
- Heat the vegetable oil to medium heat.
Read: put a disgusting amount of oil into a pan and prepare to be disgusted and never want to eat fried food ever again
- Fry the Cronuts for 60 to 90 seconds, until golden brown. Place them on a paper towel to drain.
It may be disgusting, but it is cool to see the dough all friiiied up. SCIENCE.
- While warm, roll Cronuts in cinnamon sugar mix.
- If desired, pipe in whipped cream. Enjoy!
NO. Don’t enjoy this yet. Next step that is not written is to cut open the cronut and discover it’s not fully cooked, only to put it back in the oven for another 10 or so minutes so it IS cook and pretend everything went smoothly. Then it will come out like this:
And you will have a project that turned out just like those Pinterest NAILED IT projects that you laugh at at 1am on a Friday night by yourself. We discerned that we need to actually roll out the dough more when we were making the cinnamon sugar layers so the pre-cook in the oven before hitting the fry bucket actually you know, cooks it. But I mean, it was still edible and tasted okay. We just need Dominique Ansel to come to LA.