When you’ve got no longer attempted cronuts sooner than you want to. We predict will rapid change into a well-liked favorite with the entire circle of relatives.
Merely described a cronut is a move between a croissant and a doughnut. Greater than that, it’s composed of layers of flaky, buttery dough dipped in sugar, glazed with more than a few toppings, and/or stuffed with pastry cream.
This yummy Cronuts recipe comes instantly from our 28 Day Weight Loss Problem. Contributors have get right of entry to to hundreds of recipes, from noodles to burgers and the whole thing in between.
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Elements
- 1/2 cup coconut sugar (100 grams)
- 2 tsp cinnamon (2 grams)
- 3 sheets reduced-fat puff pastry, thawed (500 grams)
- 1 free-range eggs, crushed (50 grams)
- 1/2 cup caster sugar (110 grams)
- 1 tbsp almond milk, unsweetened (20 mls)
- 1/2 tsp vanilla extract (2.5 mls)
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Directions
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Preheat the oven to 190C and line a big baking tray with baking paper.
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Combine the cinnamon and coconut sugar in a bowl.
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On a blank bench sprinkle 1 tablespoon of cinnamon sugar and position a sheet of pastry on most sensible.
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Sprinkle some other tablespoon of sugar on most sensible and fold the pastry in part.
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Use a rolling pin to roll out right into a rectangle about 30cm x 20cm.
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Evenly brush the highest of the pastry with egg and sprinkle with some other tablespoon of sugar.
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Fold in part once more, and roll out once more to the similar measurement. Repeat this procedure all over again.
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Then repeat with closing 2 sheets of pastry.
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Lower donut shapes from the dough, together with the centre hollow. Each and every sheet will have to give 4 cronuts (12 overall). Position the cronuts onto the baking tray and position the holes on one facet.
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Bake for quarter-hour, making sure they don’t seem to be left in too lengthy as they are going to change into too exhausting.
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In a small bowl combine caster sugar, milk and vanilla and drizzle over the nice and cozy cronuts.
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Serve heat or retailer for as much as 3 days in an hermetic container.
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