Raspberry-Glazed Laminated Cronut-Style Doughnuts
Inspired by techniques from Food Network Kitchen.
Buttery laminated yeast-dough rings fried into tall, flaky layers and dipped in pink raspberry glaze.
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Method
- 1
Make the dough. Mix the flour, sugar, yeast and salt in the mixer bowl, then add the cold milk, water, egg and soft butter. Knead on low for 4 min to a smooth, fairly firm dough. Press it into a 15 cm square, wrap and chill for 1 h.
- 2
Prepare the butter. Lay the cold butter between two sheets of baking paper, beat it flat with the rolling pin and roll it into a 14 cm square. Chill for 15 min; it should be cold but bend without snapping.
- 3
Lock in the butter. Roll the dough into a 22 cm square, place the butter on top turned like a diamond and fold the four corners of dough over it to meet in the centre. Pinch the seams so the butter is sealed in.
- 4
Fold. Roll the parcel into a 45 x 20 cm strip, fold it in three like a letter, wrap and chill for 30 min. Do this twice more, turning the dough a quarter turn each time, then chill for 1 h.
- 5
Cut. Roll the dough 1.8 cm thick, about 24 cm square, and cut 8 cm rounds with a 2.5 cm hole in each to make 9. Space them well apart on the floured trays.
- 6
Prove. Cover loosely and leave somewhere cool, no warmer than 25 °C, for 1.5-2 h, until puffy and the layers start to open at the sides.
- 7
Heat the oil. Fill the pan with oil to about 4 cm, no more than half full, and heat it to 175 °C.
- 8
Fry. Fry 2-3 rings at a time for 2-3 min a side at 170-175 °C, until deep golden and risen into tall layers. The centre should read about 90 °C on a probe, with no doughy streak between the layers. Drain on the rack and cool completely.
- 9
Glaze. Push the raspberries through the sieve to get about 30 ml of juice. Whisk it with the icing sugar and lemon juice to a thick pink glaze, adding a few drops of water if needed. Dip the top of each ring and leave for 15 min to set.
Storage
Best on the day. Keep uncovered at room temperature for a few hours; they soften in a box.
Free sugars
26.7 g per serving
53.4 % of the 50 g daily maximum · 106.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- stand mixer with dough hook
- rolling pin
- baking paper
- ruler
- 8 cm round cutter and 2.5 cm round cutter
- baking trays lined with lightly floured baking paper
- fine sieve and small bowl
- large heavy pan or casserole, at least 24 cm wide
- deep-frying or probe thermometer
- slotted spoon or spider
- wire rack over a tray lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 639 kcal |
| Protein | 7.1 g |
| Carbohydrate | 61.3 g |
| of which sugars | 27.9 g |
| of which free sugars | 26.7 g |
| Fat | 41.5 g |
| of which saturates | 16.3 g |
| Fibre | 1.7 g |
| Salt | 0.86 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
