Cronuts are all the rage (apparently). Pricey and weird-looking, people still want them. And I found myself wanting them too…except for the fact that there is not a cronuterie in Ithaca, NY. So I decided to make one in my kitchen with the help of my friend, Andy, who worked at a bakery over the summer. The results might not have been the prettiest, but two sticks of butter, Nutella, and powdered sugar were involved so I guess everything went better (and more deliciously) than expected.
Croissants are known for their light, buttery texture. Donuts are known for being heavy and greasy. How do you marry these two textures? Folding, mixing in tons of butter, and the expertise of someone who spent most of his summer making them. Granted, we added on the challenge of making these cronuts gluten-free as well and the only possible way I could have made my life more difficult was to make them vegan. But it was this day.
I would repost the recipe from the Gothamist, but we followed it to a tee. Except for the using the correct equipment. Being a college student, owning a stand-mixer is a bit of a luxury, so we used these fancy tools called our hands. And, since we did not have the luxury of time, we kept putting the dough in the freezer to expedite the mixing process.
These came out delicious. I usually am not a fan of fried food, but this sweet treat was pretty nice. I’m sure more folding and having gluten in the dough would have helped the texture a bit more. But overall, making these for the first time was a very good decision. And did not come out as tragically as the pudding from last week.
As we are on the topic of experimenting, I want to get more use out of my tee shirts. I want to start wearing them more with my skirts, tights, and other fall gear. I am also way to excited to be wearing beanies again so it doesn’t look like I’ll be phasing those out any time soon.
Keep it yummy,
Next week: Want caffeine and alcohol but hate Red Bull? You’ve come to the right place.