Danuts aka Cronuts

  • Serves: Makes 9 Danuts, plus Danut holes and yummy bits
  • Views: 11723
  • Comments: 12

Our proprietary recipe is inspired by the wildly popular "Cronuts" that took New York City by storm. The Cronut, a cross between a croissant and a donut (doughnut), is the invention of pastry chef Dominique Ansel of Dominique Ansel Bakery. They are so popular that people wait in line for HOURS to get them at $5 a pop. Plus, you can only buy two at a time, due to the huge demand. Since we don't all live in NYC, and don't care to wait in line, we decided give this concept a whirl.

We tried several laminated pastry doughs, and found one that worked the best (see which one we use below!). The resulting pastry is light and airy on the inside, crispy on the outside, and the vanilla pastry cream adds a layer of heavenly perfection! Ours is finished with a swirl of vanilla icing, then garnished with edible candied lemon peel and a single red sugar pearl. Talk about decadently delicious!

CherBear, Premium Member, Says: "I, a novice baker learning most everything from this site, made these awesomely delectable Danuts yesterday. I was intimidated by the thought of making pastry and the cream but I followed the directions and they turned out almost perfect (a few lopsided ones and the cream was a little thick). But, friends inhaled them while telling me I definitely have 'the touch'. Thanks so much for a great recipe!!! Making them again today as I know I can make them turn out even better than my first attempt!"

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