Ingredients

 

3/4 cup milk, warmed
1 tbsp dry yeast
1/3 cup sugar
2 free-range eggs
1 tsp vanilla extract
3 1/2 (3.5) cups flour, sifted
1 tsp salt
1 cup butter, room temperature
1/2 cup powdered sugar
3 tbsp maple syrup
1-2 tbsp heavy whipping cream
vegetable oil, for frying

Method:

In a large bowl, sift together the milk and yeast, then add the sugar, vanilla extract and eggs. Add 1 cup of flour and the salt. Gradually add 2 1/4 cups of flour, stirring, then kneading, until the dough is a smooth texture. Transfer to a baking sheet, cover with clingfilm and leave to set in the fridge for 30 mins.

Beat the butter and 1/4 cup of flour with an electric mixer until smooth. Place chilled dough on a lightly floured surface and roll into a 1/4-inch rectangle (about 13X8 inches). Spread butter mixture evenly over the dough. Fold the dough into thirds, like a letter, cover with clingfilm and refrigerate for 30 mins.

Remove the dough from the fridge, roll into a rectangle again, then fold both edges out to the middle. Refrigerate for 30 mins, then repeat folding and chilling sequence twice more before finally chilling the dough for another hour in the fridge.

In a heavy pot, heat some oil (about 3 inches) to 220C. Roll out the dough to 1-2 inches thickness and cut into rings. Cook cronuts in batches, flipping as needed, until golden. Transfer to a paper towel.

Whisk together the powdered sugar, syrup and whipping cream to make a glaze. Drizzle the glaze over the cronuts while they're still warm.