Cronuts (croissant/donut)

July 21, 2013  · by Monica

Maninis asked me to make this for their website. I am a huge fan of their flour and I make all my bread with it.  My Qunioa Chia Bread is my favorite.  I am not  huge fan of eating these sweet treats, but I have to say these turned out rather well.  They taste like croissant, but have the texture and sweetness of a donut.  I tried a bit of one that had fallen apart, with a strong black Turkish coffee, and it wasn’t too bad.  If you can’t eat gluten and you like croissants and donuts, I expect you will simply love these.

The key to making these, is the temperature of the oil. My first one fell apart because it wasn’t hot enough. You must make sure you get the oil to exactly 350F and keep it there. When you have finished cooking the first two, take the temperature again and make sure it hasn’t dropped below 350F.  Also, don’t let the temperature go above this, or they will be ready on the outside but raw in the center.

Makes 9 x 3 inch Cronuts

For the Dough

2  1/3  cups Multiuso Multi-Purpose Flour Mix ¾ cup sorghum flour 1 ½ teaspoons xanthan gum 1/3 cup Honey or Agave 4 tsp Active Dry Yeast 1 Cup Whole Milk ½ Cup Cream 1 tsp Pure Vanilla Extract

Butter

2 ½ Sticks Cold Butter 3 Tbs Additional Multiuso Multi-Purpose Flour Mix for rolling the dough

Safflower oil for frying Fine sugar for dusting

Put Multiuso Multi-Purpose Flour Mix , sorghum flour, xanthan gum, and salt into a mixer with a paddle or large bowl and mix for 1 minute.   Add the honey and yeast and whisk to blend.

Warm  milk, vanilla and cream to 100F.

Add the warm milk mix to dry mix and beat for  3 minutes. The dough will be smooth.

Leave dough in a bowl in warm area for 30 minutes.

Turn the dough out onto greased parchment paper. Gently press into a rectangle, about 1 ½ inches thick.

Make a pouch by rolling edges of paper or cover with plastic wrap and chill 1 to 2 hours.

Cut cold butter into small pieces. Add 3 Tbs Multiuso Multi-Purpose Flour Mix and butter to mixer and using a paddle attachment, blend butter and flour until smooth ( 30 seconds).

Chill butter for 20 minutes.

Turn onto a sheet of parchment paper. Press with fingers into a 9×9-inch square. Chill, while you get the dough out.

Roll dough to a 12 x 12 inch square. Place the butter square in the center of the dough.

Roll sides of dough over to make a  9- x- 12 inch rectangle.  Cover with parchment paper and chill for 30 minutes.

Roll out dough on a floured surface, to 15 x 9 inches.  Fold into thirds and chill for 40 minutes.

Follow this step 2 more times. Chill for at least 40 minutes in between rolling.

After the final roll, chill for 40 minutes.

Sandwich between 2 pieces parchment paper and Roll out dough to 1 inch thick. Cut 3 inch rounds and cut out the center.  Chill dough every few minutes or as it starts to melt.

Let rounds rise in a warm place for 20 minutes before cooking.

Heat 2 inches of safflower oil in a heavy skillet. Heat to 350F.  Be very precise. Too cool and they will fall apart. Too hot and they will burn on the outside and be raw in the center.

Add two dough rounds at a time and cook until golden.  Place on paper towel to absorb excess oil. Sprinkle with fine sugar

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Vanilla Cream Doughuts

 by Monica

Growing up in England, the only time I remember having doughnuts, was when we went to the fair on the pier. Most piers on the British coast have amusements, rides, penny slot machines, fish and chip and doughnut stands. The water is far too cold and gray to actually swim in, so there had to be something to attract the visitors. My grandmother would save all her pennies for me, and I delighted in gambling every one away in the slot machines.  Yes, children gambling was commonplace (in many ways a good thing. It taught us from a young and tender age, that gambling is the fastest way to lose all your money).

My first attempt at making doughnuts, was a gluten free chocolate glazed baked doughnut recipe. I was so disappointed. They were just like a regular cake.  Heavy and round with a hole in the middle. If you are going to make doughnuts, then they have to be the real thing.  A thin crunchy crust on the outside and a light, fluffy dough on the inside. Preferably with a sweet creamy filling to squidge out when you take a bite.  So I did an extensive search and was delighted to find this recipe,  from The Brown Eyed Baker.

I remember how much I loved those sweet, crunchy and soft warm doughnuts, that I had only eaten a few times in my life.  I wanted to find an authentic recipe for you, and here it is. Everything you want in a doughnut.   And what a beautiful website I found the recipe on. Wonderful pictures, easy to read recipes and step by step instructions.  The only change I made, was to make this a gluten free treat.

I use Maninis flour, by far the best tasting flour I have ever used. Many of the gluten free flours have a funny after taste.  This one doesn’t.  Everything I have made with these flours has turned out perfectly.  I am delighted that gluten intolerance is no longer a challenge and that these wonderful ingredients are so easy to find now.

These were everything I wanted in a doughnut.   The taste is out of this world. Nobody would know it is gluten free if you didn’t tell them.  These little sweet packages of delight are well worth the effort. Eat them on the same day that you make them and if you can, when they are still warm.

Dough:

2½ tsp Active Dry Yeast

⅔ Cup Milk – Room Temp

3½ Cups Maninis Gluten Free Multi-Purpose Flour Mix

⅓ Cup Sugar

2 tsp Sea Salt

3 Free Range Eggs

7 Tbs Butter – Room Temp

For the Cream Filling:

1½ cups whole milk

½ cup granulated sugar

¼ cup Maninis Gluten Free Multi-Purpose Flour Mix

½ teaspoon kosher salt

4 egg yolks

1 teaspoon vanilla extract

6 tablespoons heavy cream

1 gallon canola Oil – For Frying

1 cup granulated sugar – To Coat

Directions:

Stage 1: Making the dough

Stir together yeast and milk in a bowl.  You can use a mixer if you have one.

Add the flour, sugar, salt and eggs and stir.

Add butter cut into small pieces.   Stir well or mix in mixer 5 to 6 minutes.

Cover bowl with cling wrap and chill for 6 -18 hours.

Stage 2.  For the filling

Whisk together sugar, flour and salt.

In a separate bowl, whisk egg yolks and add flour mix until thick.

Gently heat milk in a pan, Do not boil, and slowly add to the egg whisking constantly.

Pour back into the pan and gently heat until sauce thickens, stir constantly.

Boil for 10 seconds only and cool.

Sieve filling and add vanilla. Chill for 4 hours minimum.

Stage 3:  Rise the Dough

Line a baking sheet with parchment paper.  Spray with canola oil.

Roll dough on floured surface, 1/2 inch thick.

Cut into rounds,  place on baking sheet and let rise for 2-3 hours in a warm spot.

Stage 4: To Fry

Heat 3 inches of oil in a pan to 320F.  Use a thermometer or just try a little spare dough. You don’t want them too dark.

Cook dough in oil for 1 1/2 – 2 minutes on each side, until golden brown. They will float and turn easily.

Using a slotted spoon, take out dough and place on a paper towel to dry excess oil.

Toss in sugar when cooled.

Stage 5: Filling the Doughnut

Beat Heavy cream until stiff. Whisk chilled cream filling and gently fold in the heavy whipped cream

Make a hole in side of the doughnut and pipe in the filling.

These are best when served warm.

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