Hacked Croissant Donuts Recipe By Tasty

HOW TO MAKE CLASSIC CROISSANTS AT HOME RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, combine the milk and water. Add the flour, sugar, salt, yeast, malt and butter and use your hands to combine until the dough resembles a shaggy mass, then bring together into a rough ball (we do not want to develop gluten here, we just want to hydrate the flour and create a unified dough). Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rest at room temperature until it rises to 1½ times its original size and has a slightly puffy texture, about 1 hour depending on the temperature of your kitchen.
• Punch down the dough, then turn the dough from the bowl onto a large piece of plastic wrap. Gently press the dough into a rough 8-inch square. Wrap the dough tightly with the plastic wrap, then refrigerate for at least 3 hours, preferably overnight.
• Make the butter block: Place a 12 x 15-inch (30 x 38 cm) sheet of parchment paper on a work surface with a long side nearest to you. Slice the butter lengthwise into ¼-inch-thick (6 mm) pieces, then arrange the slices in a single layer like tiles in the center of the parchment. Fold the edges of the parchment over to encase the butter, then flip the packet over so the seam is facing down. Let the butter packet rest at room temperature until it is pliable, but not greasy, about 30 minutes depending on the temperature of your kitchen.
• Roll a rolling pin over the packet to distribute the butter in an even layer all the way to the edges and corners with no spaces between tiles. Place the butter packet in the refrigerator to chill until ready to use.
• Laminate the dough: Remove the butter block from the refrigerator and let it soften at room temperature until bendy, but still cool, 10-20 minutes depending on the temperature of your kitchen (the butter and dough should be about the same temperature and have the same texture when you hold them in your hands).
• Lightly dust a clean surface with flour and place the refrigerated dough on top. Lightly dust the top of the dough with flour, then roll the dough out to a rectangle about 20 inches (50 cm) by 6 inches (15 cm), roughly 1 inch (2.54 cm) wider and twice the length of the butter block. Orient the dough so a short side is nearest to you.
• Open the butter packet and flip the parchment over to place the butter at the bottom of the dough rectangle, with about ½ inch (1.24 cm) of dough exposed around the sides and bottom of the butter block. Gently peel back the parchment paper from the butter and discard.
• Fold the top half of dough over the butter, stretching gently so that the edge of the dough reaches the exposed edges beneath the butter. Use the palm of your hand to gently press the side and bottom edges of the dough together to seal the packet closed and lock in the butter. Turn the dough 90°; it should look like a closed book with the left edge the "spine" side and the right edge the "page" side. Use the rolling pin to firmly (but not aggressively) press the dough, creating indents to help spread the butter between the layers. Use a serrated knife to cut down the middle of the spine to expose the butter and release the tension from folding the dough. Turn the dough 90° again so the split spine is nearest to you. Gently begin to roll the dough away from you, stretching the dough vertically and moving the dough frequently to prevent sticking, until it is about 12 inches (30 cm) long, then continue until the dough is about ¼ inch (6 mm) thick; the dimensions of the dough should be about 24 inches (60 cm) x 12 inches (30 cm).
• Fold the bottom third of the dough up and the top third down, similar to folding a letter. Make sure that all of the corners of the dough meet to make a uniform block. (If the dough feels like it has become too elastic and bounces back when you try to roll it, or if the dough and butter feel like they are too warm and the butter might begin to melt and seep out from the block, cover the packet with plastic wrap and refrigerate until the dough has had time to relax and the butter has chilled slightly, 10-20 minutes.) Making sure the opening of the "letter" is nearest to you, roll the dough out again to about ¼ inch thick, 24 inches (60 cm) long, and 12 inches (30 cm) wide. Use the serrated knife or pastry wheel as needed to trim about ½ inch (1.24 cm) from the edges of the dough to create an even rectangle.
• Rotate the dough 90° so a long edge is nearest to you. Fold the left two-thirds of dough over to just past the center of the dough. Then, fold the right third of the dough over towards the left so the edges meet. Gently press the two ends together to make a seam that resembles an offset book spine. Fold the left side of the dough over to meet the right edge of the dough (this is called a four-fold). Cover the dough with plastic wrap and refrigerate to let the gluten relax and butter chill, 30-40 minutes.
• Shape the croissants: Line 2 18 x 13-inch (45 x 33 cm) baking sheets with parchment paper.
• Place the rested dough on a very lightly floured surface with a long edge nearest to you. Roll the dough out to about ¼ inch (6 mm) thick, 24 inches (60 cm) long, and 12 inches wide (30 cm). Use the serrated knife or pastry wheel to trim about ¼ inch (6 mm) of the dough on all sides to make a clean and straight-edged rectangle.
• Use a ruler to measure 3 inches (7 cm) to the right from the top left corner. Use a pastry wheel to cut from this point to the bottom left corner to create a triangle. Measure 3 inches (7 cm) to the right from the bottom left corner and cut straight up to create another triangle. Continue cutting the rest of the dough; you should have 10-12 dough triangles total.
• Use the pastry wheel or a paring knife to cut a ½-inch (1.24 cm) slit at the center of the base of each triangle, then tightly roll the dough up from the base to the tip, without applying too much pressure. Place the croissants on a prepared baking sheet with the tips tucked underneath, spacing evenly on the pans, 5-6 per sheet.
• Pour boiling water into 2 small ramekins or bowls. Place a ramekin on each sheet pan, then lightly cover the pans completely with plastic wrap (this will create a humid environment for the croissants to proof). Let the croissants proof until the dough is soft and puffed and slightly wobbles when you shake the pans, 2-3 hours.
• Position the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C). Place a pan of boiling water at the bottom of the oven; this will help create steam as the croissants bake.
• Brush the croissants with the beaten egg, then place in the oven. Bake, swapping the pans from the top to bottom rack and rotating 180° halfway through, until the tops are a deep golden brown, about 30 minutes.
• Transfer the croissants to a wire rack and let cool completely before serving, about 20 minutes.
• Enjoy!

HOW TO MAKE CRONUTS, PART I (THE DOUGH)

Steps:

• Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
• Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
• Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
• Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
• Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
• Roll the dough out to about 3/8-inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
• Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
• Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
• See part II of this recipe to make the cronuts.

SCRATCH CROISSANT DONUTS RECIPE BY TASTY

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the cold water, egg, bread flour, salt, brown sugar, yeast, and butter. Mix on medium speed until the dough comes together in a ball and begins to pull away from the sides of the bowl, about 5 minutes.
• Use wet hands to wipe the dough from the hook and cover the bowl with a kitchen towel. Place the dough in a warm place and let rise until doubled in size, about 2 hours.
• Line a 9 x 13-inch baking sheet with parchment paper and lightly grease with nonstick spray.
• Uncover the bowl and transfer the dough to the prepared baking sheet. Use your hands to gently press the dough to the edges of the pan. Refrigerate until the dough is completely chilled all the way through, at least 1 hour, or up to 8 hours. If refrigerating for more than 1 hour, cover with plastic wrap to prevent the dough from drying out.
• Make the butter block: Cut a sheet of parchment paper to measure 12 x 16 inches. Fold the edges inward to create a 7-inch square, then unfold the parchment.
• Slice the butter lengthwise into ¼-inch-thick pieces and arrange the butter tiles in a single layer to fill the center 7-inch square of the parchment. Fold the parchment over to fully enclose the butter and let the packet sit at room temperature until slightly softened, about 30 minutes. When the butter is malleable, use a rolling pin to distribute the butter in an even layer to the edges and corners of the packet. If the butter is too soft, refrigerate the packet until it firms up, about 20 minutes. You want the butter and the dough to have the same texture.
• Laminate the dough: Remove the dough from the refrigerator and place on a very lightly floured work surface (too much flour will break the lamination, so use just enough to keep the dough from sticking to the work surface). Use a rolling pin to roll the dough into a rectangle that is a little more than twice as long as the butter block, about 8 x 15 inches. Place the butter block in the center of the dough and fold the sides of the dough over the butter to completely encase the block, gently pressing the dough together to seal.
• Very lightly dust the rolling pin with flour and roll the dough into a square, about ¼ inch thick. Use a pastry wheel or long, sharp knife to trim the edges so the butter is just barely exposed on all sides (trimming the edges will help make clean and even layers when folding the dough). Fold the dough in half horizontally, then fold in half vertically, making sure to line up the edges. Place the dough square back on the baking sheet and let the dough rest in the refrigerator for 20 minutes.
• Remove the dough from the refrigerator and repeat rolling out to ¼-inch-thick square, trimming the edges, and folding one more time. Return the dough to the baking sheet and wrap tightly with plastic wrap. Place the dough in the refrigerator and let rest overnight.
• Shape the donuts: Line a large baking sheet with parchment paper.
• Remove the dough from the refrigerator and let sit at room temperature until it is soft enough to roll without applying too much pressure, about 10 minutes. Transfer the dough to a very lightly floured surface and roll into a 14-inch square. Let the dough rest for about 5 minutes to let the gluten relax.
• Using a 3½-inch round cutter, cut out 12 rounds from the dough. Use a 1-inch round cutter to cut out the center of each dough round. Place the donuts on the prepared baking sheet, spacing about 2 inches apart. Lightly grease a piece of plastic wrap with nonstick spray and gently cover the pan. Let the donuts proof at room temperature until doubled in size, about 2 hours.
• Fry the donuts: Heat the vegetable oil in a large, heavy-bottomed pot fitted with a deep fry thermometer over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches of 3-4 at a time, fry the donuts in the hot oil, flipping once halfway through, until golden brown all over, about 3 minutes. Use a spider or slotted spoon to transfer the donuts to the wire rack to cool slightly, about 10 minutes.
• Make the icing: In a medium bowl, whisk together the powdered sugar, vanilla bean seeds, and buttermilk until smooth. Transfer the icing to a small piping bag and cut a hole in the tip.
• Pipe the icing on the top of the donuts.
• Enjoy!