I am so sorry to do this to you, but they are too good to pass up.
Last weekend, I had one of the most amazing times in a long time with my significant other. Let’s see, we grabbed our nieces and took them to a place in Cincinnati, OH called Coney Island for a “Fall-O-Ween” festival where there are rides and all types of seasoning fun stuff. We really used the girls to go ourselves. Just like how we used them to watch Frozen. We tried to watch it alone but it was way to kid-like for two grown people to sit and watch. Then, we went to our first NFL game, Bengals vs. Panthers, and had a BALL! On our way to the stadium, after my 3rd TV segment with Fox 19 News (BOOM!), we had brunch downtown at a restaurant called Crave. Oh wait! I am leaving out one important part to our day. We went….are you ready…we went to Holtman’s Donut Shop, which is also located downtown! You see, I am a donut connoisseur and I will travel to the ends of the earth to try the best donut. Unfortunately, it is one of my favorite foods EVER! Why would God equip me with such taste buds to crave the worst things you can put into your body! It doesn’t matter. I will always love them.
Back to my trip to Holtman’s, first let me say there was a line outside. That is how good these donuts are. As I browsed the beautiful rainbow of donuts, I saw it. The last one. It was as if it was waiting for me all morning. I would’ve sworn we made eye contact. I saw a Cronut! I heard about them but never had the honor of trying one until that day. Never mind it was $4 because it was worth every-single-penny. I think the donut lasted for about 15 seconds until it was warm and cozy in my belly. I had to share the love and make these to share them with all of you.
Now when I initially looked up a recipe for cronuts. What I found was the original recipe for cronuts take 3 days to make. You heard me. 3-FREAKING-DAYS! Maybe I will try them when I have absolutely nothing to do for three days straight. Hey, I made croissants from scratch and that took 2 days, so making cronuts couldn’t be so bad. Until then, I came across a very satisfactory recipe for cronuts that tastes amazing! Very close to the real cronut that I experienced last week. I just had to share them with you. Aren’t you glad I did?
I won’t lie to you. I think I had about 4 within 30 minutes. I know. I know. Shame on me. But that is how good these cronuts are. They are super addiciting. Unlike regular glazed donuts, which is so last year, these cronuts have a subtle crispy crunch when you bite into them. Not only that, they are super buttery. Just like a croissant with glaze. Hence the name cro-nut. I want to urge all of you to find the nearest shop where you can get one of these babies. But until you can try a 3 day Cronut, these will do.
* Recipe adapted from the Kitchy Kitchen
- 2 Sheets Puff Pastry, defrosted
- 1 egg, whisked
- vegetable oil, for frying
- flour for dusting
- 2 c. powdered sugar
- 1½ tbsp. milk
- ½ tsp. salt
- 1 tsp. vanilla extract
- Sprinkle flour on a clean flat kitchen surface. Take one puff pastry sheet and place on top of the floured surface. With a pastry brush, brush the inside of the puff pastry sheet with egg and fold into thirds (like you would a letter). Repeat the same process with the other puff pastry sheet and place both sheets into the freezer for 15 minutes to set.
- Begin to heat the oil to 350 Degrees in a deep fryer. Remove the puff pastry from the freezer and using a doughnut cutter about 1½-2 inches in width, and begin to cut out doughnuts on the puff pastry. Do not open the puff pastry sheet. Leave as is. Save the scraps to make doughnut holes.
- Place the doughnuts in the hot oil and fry for 5 minutes while flipping on each side until golden brown and puffed. Use a slotted spoon and remove from oil and turn to a plate lined with a paper towel. Repeat process for all doughnuts.
- In a large bowl, whisk together the powdered sugar, milk, salt, and vanilla exact until smooth. Dip each finished doughnut into the glaze and place on a cooling rack until ready to serve.