Maple Bacon Cronuts

Posted on Dec 2, 2013 in Donuts | 6 comments

Maple Bacon Cronuts

I am so so excited to have found Best Friends for Frosting and to become a monthly dessert contributor for them!!! My very first guest post was just published and I am super stoked! Naturally I had to write about the cronut, the simple fried piece of dough that has been sweeping nation!

Maple Bacon Cronut

So what’s a cronut? A cronut is actually half croissant and half doughnut. It’s flaky buttery layers of a croissant fried and sweetened like a doughnut.  Mind blown…The actual cronut name is patented by Ansel’s bakery with a proprietary recipe that is way more than a simple croissant dough. But if you aren’t going to be in New York anytime soon and are just dying to try the hybrid of deliciousness, then this maple bacon cronut recipe is a damn good imitation!  Added bonus when you make it at home; you get to keep the cronut holes too! My favorite!

Now I will warn you croissant dough can be intense and this recipe looks super long but don’t let it scare you! Never in a million years would I ever think that I would be able to make croissant dough in my own kitchen, and even though there is a little skill involved, it’s mostly just time and attention you’ll need to have.  Once you do the process once, you’ll be able to do it again and again no problem! Trust me! Plus this recipe is actually three in one.  You can always skip the bacon topping and make a simple sugar glaze for the a cronut topping.

Maple Bacon Cronut

A few things to keep in mind before you start:

-       This recipe takes a minimum of a day and a half to prepare from start to finish so make sure you aren’t hoping to fry up some cronuts for a party in a couple of hours.

-       When working with yeast, warm the milk and water to 100 – 105 degrees before adding the yeast.  Don’t use water any hotter or it will kill the yeast.

-       Make sure the oil you are using to fry doesn’t have very strong flavors and has a high smoke point. Good oils to use for frying are canola, safflower, peanut and sunflower oil. And make sure it’s fresh oil.  Used oil has a lower smoke point and a lower flash point, which is when your oil bursts into flames. Not good.

- Invest in a thermometer to monitor your oil temperature.   Ideal temperature for frying these is between 330 degrees and 350.  I actually used my candy thermometer and it worked just fine.

The recipe is posted here at Best Friend’s for Frosting Maple Bacon Cronut.

6 Comments

  1. oh my! These maple bacon dessert goodness bring us tears of joy! :)

    • Haha! Tears of Joy is always a good thing!!!

  2. OMG. I just stared at my screen for a good while. HEAVENLY!

    • Haha…..lol! I do that all the time!

  3. I’ve just died and gone to heaven. Omg. Liz, this looks so unbelievable!!

    • Thanks Nicole! This are soooo ridiculously amazing….unfortunately I typically gain 5 pounds just looking at them.

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