Merged Confection

Proficient ‘Cronuts’ knockoff Recipe

Since it first opened in Japan in 1971, Mister Donuts has been a huge success! Dunkin Donuts also landed in the same year but they ‘Dunkin’ed out of the Japanese market in 1998, so let the monopoly of doughnuts empire begin! Mister Donuts whose headquarters are in Japan, announces NEW doughnut flavors every season and some are awfully gimmicky yet people flock to try the new stuff! I must concede…the Hello Kitty doughnut is adorable and they ace the heat of many Japanese with the savory curry filling doughnuts but the sushi doughnuts (they call it sushiDo for short)? It contains no seafood nor sushi rice, just the style of sushi with flashy Technicolor frosting! Fun huh? Perhaps…but why?

Baker and blogger Edd Kimber of London was featured in Oregonian FOODday with his cronuts (doughnuts with croissant dough) recipe last month.(Yes! Mister Doughnuts offer their version of cronuts too). My husband wanted to try it right away but we had a number of weddings to attend, visitors to entertain, yada yada yada…you see this takes time and commitment… Is it done, honey? Not yet? How long? Tomorrow?! ….Waiting is hard.

Croissant dough – Makes 10 to15, plus doughnuts holes

1/4	cup milk
1/4	cup water
1	cup all-purpose flour
1	cup bread flour
2	teaspoons instant yeast
2	Tablespoons granulated sugar
1/4	teaspoon salt
10	Tablespoons (1-1/4 sticks) unsalted butter, diced and chilled

1. Combine milk and 1/4 cup water in a small bowl. Set aside.
2. In a large bowl, whisk together flours, yeast, sugar and salt. Then, with a pastry blender, cut in the chilled butter until it is in bits no smaller than the size of a pea (you need to see individual pieces of butter). Do not over-work the mixture.
   
3. Add the milk mixture and gently fold into the dry ingredients, trying to moisten everything without making the butter any smaller.
4. Turn the mixture out onto a work surface and lightly knead together to form a ball of dough. Return the ball to a bowl and cover with plastic wrap. Refrigerate for 2 hours.
   
5. (After two hours rest) Place the dough on the well-floured work surface. Roll out the dough into a roughly 8x16 inch rectangle. Fold in thirds, brushing off excess flour.
6. Give the dough a quarter-turn and repeat the rolling and folding process two more times, giving the dough a total of three turns. The dough will be smoother. Wrap in plastic wrap and refrigerate overnight.
   
7. Placed chilled dough on a floured surface and roll to about 1/3 inch thick. Cut out 10-15 doughnuts (depend on the size of cutter) with doughnut cutter. Cut additional doughnuts holes from the scraps.
8. Place on a baking sheet covered with parchment paper to rest until the dough has puffed up a little for 20 minutes or so.
9. In the meantime, pour enough vegetable oil (about 2 inch deep) into a thick bottomed saucepan and heat over medium heat to 340 degrees.
10. Fry the doughnuts two or three at a time about 2 minutes on each side, until golden brown. Remove with a metal slotted spoon onto paper towels to remove excess oil.

Dressing Up

• Lemon sugar – In a small bowl, rub 1/3 cup granulated sugar and zest of 1 lemon together for a few minutes with your fingers. Roll the doughnuts to coat while it’s warm.
• Lemon glaze – Stir in lemon juice, a teaspoon at a time to 1 cup of powder sugar to make thin glaze. Glaze over doughnuts.
• Chocolate glaze – See video. Sorry for poor quality audio.

Note; If the chocolate glaze is too thick, add some warmed milk to loosen it up.

Although my husband did not attempt Mr.Kimber’s pastry cream, sounds fabulous so make sure to check his site for the recipe or his other equally amazing creations.

Garden News -Tomatoes are still disappointingly green. These prickly Japanese cucumbers on the other hand are coming up very fast. The sweet and spicy mustard pickle was a snap to make appetizer enhancer.

I truly enjoy cooking…We invited a group of friends for Dinner/birthday celebration /get together– my iphonography opportunity was sabotaged by unsteady hand. She is not 3 years old but who is counting? My Chantilly cream covered Strawberry Short Cake needed decorating but I ran out of time.

When you’re in New York, make sure you stop by Dominique Ansel Bakery which trademarked the name ‘cronuts’ (dominiqueansel.com) to get a original cronuts or two.