Classic Cronut

Instructions

1. 1

   In a small bowl, warm the whole milk to about 110°F (43°C) and dissolve the active dry yeast in it. Let it sit for about 5-10 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well.

3. 3

   Add the yeast mixture and vanilla extract to the dry ingredients. Mix until a dough forms.

4. 4

   Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.

5. 5

   Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.

6. 6

   Once the dough has risen, roll it out into a rectangle about 1/2 inch thick.

7. 7

   Spread the unsalted butter evenly over the dough, then fold the dough into thirds like a letter.

8. 8

   Roll out the dough again and fold it into thirds. Repeat this process two more times to create layers.

9. 9

   After the final fold, roll the dough to about 1/2 inch thickness and cut out donut shapes using a donut cutter.

10. 10

    Place the cut cronuts on a baking sheet, cover them, and let them rise for another 30 minutes.

11. 11

    Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the cronuts in batches until they are golden brown, about 2-3 minutes per side.

12. 12

    Remove the cronuts from the oil and drain them on paper towels.

13. 13

    Once cooled slightly, dust the cronuts with powdered sugar before serving.