This is an adaption of a Danish dough recipe for Crossonts
Put yeast into water that is has been made warm; let stand until foamy.
Mix eggs, vanilla, and milk, until eggs are well incorporated into mixture.
Mix 4 cups of flour, sugar, and salt together. Add water mixture to milk mixture in the mixing bowl you will use with the dough hook. Add the dry ingredients and mix with the dough hook for 5 minutes. Add the butter a small bits. Keep mixing the dough for another 5 minutes, the dough should become smooth and shiny and pull away from the sides of the bowl.
Put the dough onto plastic wrap. Cover it completely and refrigerate for 20 minutes. In the mean time we'll make the butter block.
Cut the butter into pieces into a mixing bowl add the flour and mix at low with the dough hook until it is smooth. Take a piece of wax paper at least 20 inches long. Fold the butter onto the wax paper and fold the paper over. Roll the butter out till it's a large square 10 x 10 inches. Chill the butter in the refrigerator for 5 minutes or more.
Take the dough out and roll it into a rectangle that is approximately 10 x 15 inches. Cut the butter into a rectangle approximately 5 x 10 inches and place on piece into the center of the dough. Fold the dough over so that 1/3 of the rectangle covers the butter. Place the second rectangle of butter onto the double thick piece of dough and fold over the so that you end up with a "club sandwich" of butter.
Roll the dough out till it's about 10 x 15 again and fold over the edges to the center. Fold it over in the center. Wrap it with plastic and put in fridge to rest for 20 minutes.
Roll the dough out till it's about 10 x 15 again and fold over the edges to the center. Fold it over in the center. Wrap it with plastic and put in fridge to rest for 20 minutes.
Roll the dough out till it's about 1/4 inch thick. Cut into doughnut shapes. Put them on parchment and let proof for 2 hours or until they double in thickness. I think they should go back in the fridge I didn't do that this time but I will try it next time. Next just they fry them in 350-360 degree grape seed oil.
I started with the recipe found at http://www.gbakes.com/2013/06/from-helgas-kitchen-cronutsand-danish.html
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Serving Size: 1 Donut (76g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 308 | ||
Calories from Fat: 197 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 13.5g | 68 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 16mg | 1 % | |
Potassium 75.1mg | 2 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 22.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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