Yep. Not only am I baking and frying…. I’m baking AND frying. And I’m not ashamed. Ok, maybe a little, but it was good! I read a story saying the inventor of the cronut was going to do a Nutella stuffed cronut on May 19, and since I 1) don’t plan on being in New York 2) can’t wait that long & 3) can’t eat a real cronut anyway, I took matters into my own hands.
I made these biscuits the other day, and I wanted to try to laminate the dough. For the record it is nearly impossible to laminate gf dough. I took this recipe, omitted the xanthan gum and replaced the corn starch with arrowroot to get rid of that pesky corn. Then, I added 50% more sugar and 1/3 more butter to try and make it more cronut-y.
I rolled the dough out, folded it in 1/3s business letter style, then rolled again, then folded, and rolled, etc…. I did this about four times, and you should refrigerate this in between, but there is no gluten to rest, and I’m too impatient to kept the butter chill, so I worked fast.
Then I used my biscuit cutters to cut out biscuit and donut shapes. The donut shapes and donut holes, were more for play and practice. The biscuit shaped ones, I flattened slightly (after letting them all rise for a bit) and spooned some Nutella in the center, then covered with another flattened piece and pinched the edges together.
Then I fried it and sprinkled it with powdered sugar.
These turned out more like a cake donut, than a cronut, but were still delicious.
I made Cronuts for part of my pastry final back in Dec, both regular and gf. I was told the regular were very good, and Doug has been on me since then to make them again. I may try to make these again, or I may go back to cooking and leave the baking to the professionals.