Crassers were way over cronuts by the time the general population was just hearing about them. Good for Dominique Ansel for creating something so good and for his PR team for creating such a hype. I planned to hit up the bakery when I was in NYC in July, but by then people were lining up for hours to just get their maximum of two cronuts. Fuck. That. Shit.
While browsing one of my favorite recipe sites, tastespotting, I found a recipe for Homemade Cronuts. I had all the ingredients in my cupboards and I’m confident in my bread-making skills, so I decided to make some.
If you’ve ever made bread before, the process is similar. Warm up the liquid (milk, in this case), add the yeast and let it sit. When the yeast starts to foam, add the sugar, eggs and vanilla. Mix together and then add the dry ingredients. Knead the dough until it’s smooth and put it in the fridge for 30 minutes. Continue reading
