Best Scratch Croissant Donuts Recipe By Tasty Recipes

CROISSANT DOUGH

Steps:

• In a small bowl, mix together yeast, warm water, and 2 teaspoons sugar; let stand until yeast and sugar have dissolved, about 5 minutes. Place remaining 1 tablespoon plus 1 teaspoon sugar and salt in a small bowl and add warm milk; stir to combine and let stand until dissolved.
• Meanwhile, fill a large clean bowl with 14 cups of water. Make a mark on the outside of the bowl to indicate the fill line. Drain water from bowl and dry; set aside.
• Place 3 1/2 cups flour in a large bowl. Add yeast mixture, sugar mixture, and oil. Using a rubber spatula, cut and press flour into liquid to form a sticky dough. Turn dough out onto a generously floured work surface; sprinkle dough with additional flour and let stand 2 to 3 minutes. Using floured hands and a bench scraper, knead dough by lifting the near edge and turning it over to the other side. Repeat this process until dough is smooth and begins to draw back, no more than 8 to 10 times.
• Place dough in bowl marked with the fill line and cover with plastic wrap. Let stand in a slightly warm (70 to 72 degrees) place until dough has risen to meet the fill line and is light and springy when touched, 3 to 4 hours.
• Loosen dough from edges of bowl with a rubber spatula or your fingers and turn out onto a lightly floured work surface. Using floured hands, push and pat dough into an 8-by-12-inch rectangle; fold dough into thirds like a letter. Return dough to bowl and cover with plastic wrap; let stand in a warm place until doubled in size, about 1 1/2 hours. Alternatively, cover dough and transfer bowl to refrigerator; let rise overnight, until doubled in size.
• Meanwhile, place butter in the bowl of an electric mixer fitted with the paddle attachment. Add remaining 1 tablespoon flour and beat until very smooth and well combined.
• Place dough on a lightly floured work surface and using floured hands or a floured rolling pin, push, pat, or roll dough into an 11-by-16-inch rectangle. Arrange dough so that one of the short ends is facing you. Spread butter mixture over the top two thirds of the dough, leaving a 1/4-inch border all around.
• Fold the bottom third of the dough up towards the center, like a letter. Fold the top third over the bottom third to cover, making three even layers of dough; square off corners. This is called turn 1. If butter becomes too soft, transfer dough to refrigerator and let chill for 1 hour.
• Place dough on a lightly floured work surface with one of the short ends facing you and the top fold turned to the right-hand side, like a book. Quickly roll dough in even strokes, working from middle towards the top, then the middle towards the bottom, into a 20-by-9-inch rectangle. Starting with the end closest to you, fold dough into thirds like a book; you should have three even layers. Wrap dough with plastic wrap. Transfer to refrigerator; refrigerate 1 1/2 hours.
• Unwrap dough and place on a lightly floured work surface; sprinkle dough with flour, brushing off excess with a dry pastry brush. Using a rolling pin, tap dough lightly several times to deflate. If butter seems too cold, cover with plastic wrap and let stand for 10 minutes. Uncover and roll dough into a 20-by-9-inch rectangle, making sure that bottom and tops of dough are lightly dusted with flour so dough doesnâ??t stick. If butter has congealed into hard flakes, let stand at room temperature for 10 minutes; butter must be able to extend to the entire size of the rectangle. Fold the top and bottom portions of dough towards the center leaving one inch between ends. Fold in half so that top half covers the bottom; you should have four even layers. Wrap dough with plastic wrap and transfer to refrigerator for 2 hours. Roll out dough as desired.

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.

HACKED CROISSANT DONUTS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Lay a puff pastry sheet flat on a lightly floured surface. Use a pastry brush to cover the sheet completely with the beaten egg. Fold the sheet into thirds along the creases, like a letter, and place on the prepared baking sheet. Repeat with the remaining 3 sheets of puff pastry. Refrigerate until stiff and completely chilled, about 1 hour.
• Preheat the air fryer to 350°F (180°C) for 20 minutes. Set a wire rack over a baking sheet.
• Remove the puff pastry from the refrigerator and use a 3-inch round cutter to cut out 12 rounds, 3 per sheet. Use a 1-inch round cutter to cut out the center of each pastry round. Remove and discard the scraps, or air fry for chef's snacks.
• Working in batches, place the donuts in the air fryer, spacing 1 inch apart, and cook until the donuts have puffed completely and are golden brown all over, about 15 minutes. Transfer to the wire rack.
• Make the icing: In a medium bowl, stir together the frosting and milk until smooth. Transfer the mixture to a small piping bag and cut a hole in the tip. Pipe the icing on the top of the donuts.
• Enjoy!

CROISSANT DOUGH

Steps:

• Make dough:
• Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
• Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
• Prepare and shape butter:
• After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.
• Roll out dough:
• Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
• Roll out dough:
• Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
• Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first "fold.") Chill, wrapped in plastic wrap, 1 hour.
• Make remaining "folds":
• Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).