Eats | Faux Baked “Cronuts”
What the hell is a cronut and where can I get one? (Disclaimer: I know what a cronut is, please don’t leave me comments explaining.)
Cronut’s don’t appear to have made it big in Australia as of yet, so I feel thoroughly out of the loop when it comes to this pastry sensation. I mean, Croissant-Doughnuts do sound crazy delicious but man they seem like a lot of work! Some online sleuthing found that while there are so many recipes online, most involve deep frying and let’s be real: who the hell wants to boil up a big ol’ pot of oil on a hot Sunday afternoon? Not this guy! That’s for sure.
So in my usual lazy way, I instead decided to Frankenstein up my own version of what I think ‘cronut’s might, maybe, kinda, perhaps taste like. Are these actually cronuts? Nope. Probably not even close. Are they excessive amounts of pastry, cinnamon and sugar? You betcha! And really, I think it’s how much something is deliciously bad for you, that really counts.
So - Let’s do this! Let’s make some faux cronuts (that aren’t really cronuts!) We can eat them together and pretend like we actually made something fancy!
5 sheets of Puff Pastry
2 tablespoons of Cinnamon
3 tablespoons of brown sugar
2 eggs, beaten
3 tablespoons of butter
1. Preheat the oven to 200 degrees Celsius. Take 5 sheets of puff pastry and allow to defrost slightly so that each sheet is no longer stiff.
2. Coat the first sheet of pastry with a wash of egg, make sure you get right to the edges. Sift over icing sugar and top with the next sheet of pastry.
3. Repeat Step 2 with the remaining sheets of pastry.
4. Using a doughnut cutter (or two round cutters of varying sizes) cut out 9 doughnuts from the pastry stack. If you find the stack is starting to slip when you cut, return the whole stack to the freezer for 15 - 20 minutes to firm up.
5. Place the doughnuts on a baking tray lined with baking paper. You can also add the doughnut holes but discard the rest of the pastry.
6. Bake in the oven for 15 minutes or until the ‘cronuts’ have puffed up and are golden.
7. Meanwhile mix together the cinnamon and sugar making sure the stir out any lumps. Melt the butter and set aside.
8. Remove the ‘cronut’s from the oven and brush with a generous coating of butter. Top with LOTS of the cinnamon/sugar mixture and serve while still hot.