Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, doughnut in croissant shape. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Doughnut in croissant shape is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Doughnut in croissant shape is something which I’ve loved my whole life.
I hope you enjoy this Doughnut and Croissant Hybrid Recipe! Place the doughnut-shaped dough into the fridge. Make the glaze: Pour the confectioner's sugar in a bowl and mix it with the milk until it is a glaze consistency.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook doughnut in croissant shape using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Doughnut in croissant shape:
- Get 6 cups flour
- Make ready 1 cup milk
- Get 1 cup warm water
- Take 1 tbsp yeast
- Get 1 cup oil
- Get 1/2 cup sugar
- Make ready Condensed milk for dipping
Select from premium Croissant Doughnut images of the highest quality. This croissant/doughnut hybrid was invented by Dominique Ansel at the Dominique Ansel Bakery in New York City. It became an overnight sensation, and now people Why all the hype? Very simple - it has the shape and flavor of a doughnut, yet features the crispy, flaky texture of a buttery croissant.
Instructions to make Doughnut in croissant shape:
- In a clean bowl pour milk, water, oil and yeast mix well add sugar stir and add flour mix well with hand and knead quickly.
- Divide the dough into 2, roll each on a floured surface to form circle and cut/slice like a pizza into 16 pieces. Roll each like mat or croissant shape as shown in the picture.
- Arrange in a floured tray and cover to rise for 30minutes to 1 hr or until double in size.
- Fry in a hot oil on medium flame. So yummy…..
Croissants have that simple and layer-like internal structure that make the pastry somewhat lighter. So cronuts have all the "lightness" of a croissant in the dough, but they are doughnut-shaped and fried, and they are topped and filled with some creamy goodness. Because it's part croissant and part doughtnut, the pastry chef is, appropriately, calling it a cronut. (Go ahead, say cwaahh-nut, you know, French style.) Each one of these puppies is made from pastry dough that's been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar. What happens when you crossbreed a croissant and a doughnut? You get something called a "cronut." Grub Street explains that starting today they'll be available at Dominique Ansel Bakery in New York.
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