Though I was excited that I would get to make such a new invented dish for which people go crazy in America , same time I was a bit apprehensive since it mentioned the use of lot of butter. The other thing which kept pulling me back from trying them was that this dish took almost 3 days to make.
So my first half of the month went in mustering enough courage to prepare this dish and then with a determination I tried them out.
Though they were yummy and tasty I feel I have not done justice to them . They did not rise the way they should have and so I did not get the layers. Though in the Day 3 - I have written let the punched kroughnuts rise for 1/2 hour I completely forgot this step and refrigerated them without letting them rise again . Now I think whether it is due to this mistake that they did not puff while frying.
This challenge was in real sense a challenge and am finally satisfied with my self that atleast I gave it a try.
My kroughnuts though resembled a lot like doughnuts . And I glazed them with my favorite topping - Chocolate sauce and decorated with some silver balls. Though every one at home loved them only I know the hard work which has gone into making this dish.
Original recipe : BootLeg cronut
Ingredients for the Dough :
2 cups (250 gm) .....................all purpose flour
1 tsp.....................dry active yeast
3 .........................large egges
2 tbsp..................butter ( unsalted)
150 gm ................unsalted butter
3 to 4 tbsp............chocolate sauce ( I used ready made )
oil for deep frying
Day 1 : In a bowl mix yeast, sugar and 2 tbsp warm milk and let it rest for 15 minutes.
When the mixture becomes frothy mix remaining milk, eggs and 2 tbsp butter and mix well.
Now add this mixture to the flour and salt and knead very well for at least 10 to 15 mintues.
The dough should be smooth and shiny.
Now apply oil to it and keep in a big bowl and cover with a plastic wrap.
The bowl should be large enough to let the dough rise and the wrap should now come in contact with dough.
After about 1 hour the dough with be almost more than double .
Transfer it to the frigde and let it remain overnight.
Day 2 : Cut the 150 gm butter in 1/2 inch slab and arrange on wax paper in a square shape.
Now pound it with rolling pin till in become 4 inches square.
Refrigerate it for 2 to 3 hours.
Now unwrap the previous day's dough and roll it into a 10 inches square.
Place the chilled butter square in the middle of the dough square.
Fold the sides of dough over the butter on all four sides and cover the butter completely.
Now carefully roll the dough and elongate it to almost dough sized rectangle.
The butter should not come out of the dough.
Fold 1/3 of the right side of rectangle onto the middle and now the left 1/3rd side on top of the middle .
Now again start elongating the dough in to a 20 inches rectangle and once again repeat the folds in same way as above.
Now once again refridgerate the dough overnight.
Day 3 : Dust your kitchen platform or a smooth working area with flour.
Take out the refridgerated dough and keep it on the platform.
Pound it slightly to warm up the butter and roll it till it is 1/2 inch thick.
Now punch out the rounds with the lid of a jam bottle and punch our smaller rounds in middle with a small bottle cap.
Arrange the punched kroughnuts and the rounds on a greased sheet and let it rise for 1/2 an hour.
When they rise keep in fridge for 1 hour more.
Heat oil and deep fry the kroughnuts when still chilled .
When golden remove and cool them.
Glaze the top with chocolate sauce or any jam or even powdered sugar and cinammon powder.