Eggless Kro/Doughnuts - Cooking With Sapana

For this months Baking Partners challenge we have to make “kronuts ” a combination of croissants and donuts popularly known as kronuts. Swathi of Zesty South Indian Kitchen gave us the recipe for the same. I tried to make them a few days back but somehow didn’t get the perfect texture. Now I have realized my mistake that I didn’t allow the shaped donuts to poof in a warm place before frying. I will make them again for better results. Though the shape isn’t perfect but the kro-donuts tasted great . So let’s start the recipe . Yum

Kronuts

Doughnut Ingredients:

2 1/4 teaspoon dry yeast

2 1/2 tablespoon water

1 cups warm milk

1/4 cup+ 1 tablespoon sugar

3/4 teaspoon salt

1/4 cup +1 tablespoon applesauce

5 tablespoon + 1 teaspoon vegetable shortening/butter

3 cups all purpose flour

For laminating

1 cup Butter

For frying

Canola oil

icing sugar or cinnamon sugar for dusting

Method:

First day makes dough

Second day incorporate butter into the dough

Third day fry the dough

In a large bowl, dissolve the yeast in the 2 tablespoon of water.

Add the milk, sugar, salt, applesauce, shortening, and 2 cups of flour. Mix till crumbly.

Stir in the remaining 3 cups of flour and combine thoroughly. Cover the bowl with a towel and allow the dough to rise for 45 minutes to an hour. When the dough has increased in size it is ready. Refrigerate for overnight.

First day

Next day start incorporating the butter to the dough.

The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs.Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Place in refrigerator to cool for at least 2 hours.

Laminate the dough.

Pound the butter with the rolling pin to make a rectangle block of butter.

Remove the dough from fridge and roll into a square.It will be very firm and take some time in rolling. Now place the firmed butter in the centre of the rectangle.

Refrigerate the dough in between to avoid butter oozing out of the dough.

Once folding 4 times is over, roll out the dough into a rectangle of 1/4″ thickness, place on a lined tray, cover with cling film and refrigerate for a day.

Second day

Shaping:

Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick.

Punching out cronuts. Prepare a sheet pan with parchment paper . Use bottle or jar cap to cut the outer and inner rings. Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.”

Leave in a warm area until they have proofed, about 30 minute. Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying.

Laminating and shaping