Puffed cronuts with laven­der glaze

MAKES 9 PREPA­RA­TION: 20 MIN COOK­ING: 3 MIN

Drum Food - - CONTENTS -

2 rolls (500g each) frozen

but­ter puff pas­try, de­frosted 45ml (3T) but­ter, melted oil for deep fry­ing

360g Caramel Treat

LAVEN­DER GLAZE

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.

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