Puffed cronuts with lavender glaze
MAKES 9 PREPARATION: 20 MIN COOKING: 3 MIN
2 rolls (500g each) frozen
butter puff pastry, defrosted 45ml (3T) butter, melted oil for deep frying
360g Caramel Treat
60ml (¼c) icing sugar, sifted juice of 1 lemon
15ml (1T) dried lavender buds few drops purple food colouring
1 Roll out the pastry and cut into three equal rectangles. Create three layers by sandwiching them together with the melted butter.
2 Using a 10-cm round pastry cutter, cut out as many rounds as you can. Then use a 2-cm pastry cutter to cut a smaller circle from the centre of each round so the pastries resemble doughnuts. Chill until ready to deep-fry.
3 Add enough oil (about three-quarter full) to a 20-cm pot. Deep-fry the pastry rounds over medium heat, a few at a time, for about 3 minutes or until puffed and golden brown.
4 Remove from the oil and drain on paper towels. While still warm, cut a small slit in the side of each cronut with a knife.
5 Put the caramel in a bowl and whisk. Transfer to a piping bag and neatly pipe into the hole or slit of each pastry.
6 LAVENDER GLAZE In a bowl, mix the icing sugar and lemon juice until thick but slightly runny. Stir in the lavender buds and food colouring to get a pale purple colour. Drizzle the glaze over the cooled cronuts.
A cronut is a tasty combination of a croissant and a doughnut.