How to make Cronut from scratch Hi, back again with me Putri Miranti in Kokiku TV This time we’re going to make the town’s most-talked-about dessert, CRONUT! We’re going to make the dough first. Mix 350 gr bread flour, 150 gr cake flour, 12 gr salt & 50 gr sugar Mix well. Using a mixer will make the job easier. Mix 12 gr yeast with 250 ml warm water If you’re going to use your hand, pour the flour on the table & make a hole in the middle & pour the yeast in Start mixing it from the middle section & mix altogether After the dough is mixed well, add 100 gr butter to the mixture & continue kneading Making Cronut dough is exactly the same as making bread dough, so we have to knead it very well Fold the dough in half, press it down, turn it, repeat. Repeat this process until the dough is well kneaded. How do you know if the dough is perfectly kneaded? Pinch the dough & try to stretch it. If you can see the light through it & in doesn’t tear, that means you’ve got a perfectly kneaded dough Turn the dough into rectangular shape & cover it with plastic wrap. Make sure it’s air-tight. Now we can rest the dough in the fridge for 1 hour See, after 1 hour the yeast has reacted & the dough has risen. This dough will be very easy to roll & stretch Roll the dough & make it thinner. Make sure you maintain the rectangular shape Sprinkle some flour to prevent the dough sticking to the rolling pin Spread 250 ml butter on the dough’s mid section Now fold both ends in tightly & make sure you secure the butter so it doesn’t spill. Gently roll the dough again. Now there’s already butter inside this dough, so we’re going to fold both ends in again to create layers. Repeat this process a few more times. We’re going to end up with layers that consist of bread-butter-bread-butter We should have roughly 32 layers by now, let’s do some more! Ok now wrap the dough & rest it for at least 2 hours in the fridge After 2 hours, the dough will rise again and become thicker We’re going to roll this dough again and make it thinner & cut into doughnut shapes A dough that has been sitting in the fridge for hours must be treated gently to prevent the butter from bulging out Gently make a few marks on the dough before rolling it This way, the butter will stay in place when you roll it We’re going to roll the dough until it’s 1 or 1,5 cm in thickness Now let’s cut it with a round cookie-cutter Rest the dough for 30-60 minutes, until the dough rises even more While we wait, let’s make the vanilla cream Before you heat the pan, mix evenly: 500 ml milk, 75 gr sugar, 40 gr cornstarch flour, 10 gr egg yolk, 1/2 tsp vanilla essence Make sure it’s mixed well to prevent clumping Heat the mixture in medium heat. Keep stirring until it thickens. Cool it down & suck the vanilla cream with a cooking syringe Now let’s fry the Cronut in medium heat. Make sure both sides are cooked until light brown. We’re almost done! Now put the Cronut in the oven (180-200 C) for 10-15 minutes. This will make the Cronut rise taller & flush out the remaining oil. Roll the Cronut in icing sugar Inject the cream into the Cronut For an extra kick, let’s make the lemon glaze. Mix icing sugar w/ lemon juice & mix well We’re finally done! Look at this goodness, it’s crispy on the outside & soft on the inside There’s a great combination of texture & flavor from the dough, cream & lemon glaze For the full recipe, go to WWW.KOKIKU.TV Don’t forget to LIKE & SUBSCRIBE our Youtube channel!