It’s a made-up word, and food, and it’s sweeping the nation one breakfast place at a time. Bakeries across the country are making their own version of the Cronuts™, first created by the Dominique Ansel Bakery in New York. And if you’ve checked Pinterst lately, you can see fans from coast to coast making faux-nuts in their own kitchen. Let me tell you – it’s not an easy recipe. But, it’s worth the wait.
3/4 cups almond milk, warmed
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour (divided)
1 teaspoon salt
1 cup Kelapo Coconut Oil, at room temperature
In a large bowl, stir together the almond milk and yeast. Next, add sugar, eggs, and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky.
Transfer dough to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
Meanwhile, beat coconut oil and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth. If the coconut oil becomes too much of a liquid, stick in refrigerator until it is in that nice in-between state.
Roll chilled dough on a floured surface into a large rectangle and spread coconut oil and flour mixture. I added some cinnamon to the mix to spice things up! Then fold the dough like a letter into thirds, taking the right side to the middle and the left side over that. Cover in plastic wrap and place in fridge for another 30 minutes.
Take dough from fridge and place on countertop or workspace, with open sides to the left and right. Roll it out into another rectangle.
Fold the left third over the middle, then the right third over the middle (again like a letter). Chill the dough for another 30 minutes.
Roll, fold, and refrigerate the dough two more times, so that you’ve done it four times total. Cover and refrigerate for at an hour, or overnight.
Then, roll your dough out to 1- to 2-inch thickness, then cut it into rounds, or rings, or scraps.
In a heavy pot (or deep fryer), heat a couple inches of coconut oil to about 350° F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (this can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with a paper towel.
There are several ways to top your new favorite (and heavily labored) breakfast find, but I enjoyed it just as is! A special treat to get a taste of New York without the travel or long lines. Hopefully the next time I try this recipe, they will be the nice pretty round ones you see in the bakery window shops!
Not ready to take this on? Ease into the baking with Blueberry Muffins, Whole Wheat Waffles, Gluten-Free Coconut Banana Chocolate Chip Breakfast Cake, or Simple Scrambled Eggs.