Cronuts, Part I (The Dough) Recipe

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.

Add the cold cubed butter to the dry ingredients. Using your fingers or a pastry cutter, cut the butter into the flour until it resembles coarse crumbs.

In a separate bowl, whisk together the cold milk, eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Using a wooden spoon or your hands, mix until a shaggy dough forms.

Transfer the dough to a clean, floured surface. Knead the dough for about 5 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.

Once the dough has risen, gently punch it down and transfer it back to the floured surface. Roll the dough out to a 1/2-inch thickness.

Use a donut cutter or a round cookie cutter to cut out the cronut shapes. If using a cookie cutter, make a small hole in the center of each shape.

Place the cronuts on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise again for about 45 minutes.

In a large pot, heat vegetable oil to 375°F (190°C). Carefully drop a few cronuts into the hot oil and fry for about 2-3 minutes on each side, or until they turn golden brown.

Remove the fried cronuts from the oil and place them on a paper towel-lined plate to absorb any excess oil.

Allow the cronuts to cool completely before filling or glazing them.