Cronuts

Here's how:

• 1

  Mix the milk and yeast in a bowl. Add the granulated sugar, egg, and vanilla sugar, and mix thoroughly.  Add half of the flour and work it into the dough until the lumps are gone, then add the remaining flour and knead in a mixer for about 10 minutes. Double that time if you’re kneading by hand. Add the salt at the end. The dough should be slightly sticky.

• 2

  Let the dough rest in the refrigerator for 30 minutes.

• 3

  Place the chilled dough on a floured work surface and roll it out into a rectangle, 45×60 cm, then spread the room-temperature butter evenly over the entire surface of the dough.

• 4

  Make a three-fold: Take one short edge and fold it in so that the edge lies two-thirds of the way into the dough, and then fold the other short edge over it. The result is a three-layer piece of dough.

• 5

  Let the dough rest in the refrigerator for 15 minutes.

• 6

  Roll out the dough into a rectangle again, 45×60 cm, and perform another three-fold. Then repeat the above steps 3 times, but let the dough rest for 15 minutes in the refrigerator between each fold. Let the dough rest for 35 minutes after the final fold.

• 7

  Remove the dough and cut it into 7×7 cm squares. Let them rise until they are fully risen.

• 8

  Heat the frying oil in a heavy-bottomed saucepan or deep fryer to 180 °C; use a small piece of dough to check if the oil is hot.

• 9

  Fry the cronuts for 2–3 minutes on each side, or until they are golden brown.

• 10

  Remove them and dip them in sugar, or glaze them with chocolate frosting.