DIY: how to whIp up a batch & Make everYone arounD You happY

How to tackle the task

Mix milk and yeast together, and keep aside. In a mixing bowl, mix flour, sugar, salt and butter, then add the liquid ingredients, and knead on low speed until the dough comes together in a soft and sticky ball. About three minutes in, increase the speed to 2 for 10 minutes.

Wrap the dough in plastic and refrigerate for 2-3 hours to let the gluten relax. Remove from the refrigerator; unwrap, and dust lightly with flour.

Make sure the butter block and dough block are of the same hardness. If one is softer, place it in a freezer until it reaches the desired texture. Or, if one is harder, knead it a bit to soften, but don’t let either block get too warm.

Once your dough block and butter block are about the same hardness, dust dough with flour and lay out on a floured work surface. Roll into a rectangle about 19inch x 7 inch.

Place the butter block on top, on the side closest to you, with a border of about 5 inches on the three sides that are nearest to you.

Starting with the side farthest from you, fold dough towards you, over the butter block so it covers about half the block. Then, fold the side closest to you over so that you have an even rectangle that is of five layers: dough-butterdough-butter-dough.

Press edges together so you cannot see any of the butter peeking out on the sides, then roll it out with a rolling pin to a rectangle that’s about 19inch x 7inch.

Now, fold the dough like a book five times, then store in the freezer overnight. Place the dough in the chiller for 4-5 hours to defrost. Now it’s ready to use.

Roll the dough out on a flat work surface to a thickness of about 6 inches.

Use a cutter and draw eight circles from the dough. Then, use a 1-inch size cutter to cut doughnut holes out of the dough circles.

Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto a prepared baking sheet. Allow to rise in a warm, draft-free place until double in size (about 1 hour).

Finally, fry the doubled cronuts in oil, over medium heat, until golden brown. Serve with some dusting sugar on top.

CHeF Jeremy GrovAlet’S CroNUt reCipe: “It’s quite a difficult recipe but definitely something readers can try to make at home. My advice is: practice makes perfect!”