how to make cronuts, part ii

Ingredients

• Servings: 14
• 6 cups grapeseed oil for frying, or as needed
• 1 cup confectioners' sugar
• 1 1/2 teaspoons milk, or as needed
• 1/2 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• once dough has been made, cut, and dough has risen (see how to make cronuts, part i), continue on to fry and glaze your homemade cronuts.
• heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees f (175 degrees c).
• carefully lift a cronut and gently drop into oil. fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. cronuts will puff up as they cook. drain on racks over paper towels; let cool.
• whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
• pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
• alternate version: for higher-rising cronuts, roll out finished dough (see part i) into an 8x12 inch rectangle. fold dough in thirds and roll out into a rectangle about 3/4 inch thick. cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
• line baking sheet with waxed paper and dust paper lightly with flour. place cronuts and holes prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
• carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. fry 1 1/2 to 2 minutes per side. the extra fold and making the dough thicker will result in taller cronuts than before. let fried cronuts drain on racks.
• dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.