Croissant Dough

4 cups flour sifted
1 tblsp sugar
1 pkt /10g instant yeast
1egg, beaten
1 cup milk
1 cup water
250g butter divided into 2 parts – grated and refridgerated

Method
•    mix salt and flour then add yeast and sugar. mix
•    heat milk and water to lukewarm or slightly warmer as it cools more when you add the egg.
•    add egg and mix well
•    make a soft dough with the liquid
•    divide into 3 parts and roll out 3 roties.
•    put ½ the grated butter on 1 roti and sprinkle maziena.
•    cover with the 2nd roti and put 2nd half of butter on top.
•    take care not to put grated butter again close to the edge of the rotis.
•    sprinkle maziena over the butter again and cover with the 3rd roti.
•    roll out into 1 big roti, using maziena instead of flour.
•    refridgerate for 1 hour to rise.
•    then roll out again and return to fridge.
•    repaet this process 2 more times.
•    if using the next day refridgerate.
•    roll out and cut with doughnut cutter.
•    fry on meduim heat till gollden brown.
•    turn over after a few minutes.
•    check if it’s done. remove from oil
•    cool then slit in half horizontally and fill with vanilla cream filling.
•    replace tops.
•    make a thick water glaze and spread over.

Vanilla Cream Filling
1 ½ cups full cream milk
1 tsp vanilla essence or scraped seeds and shell of a vanilla pod
3 extra large egg yolks
½ cups sugar
2 tblsp maziena
2 tblsp cake flour
½ cup fresh cream whipped.

Method
•    combine milk, vanilla seeds and pod in a saucepan.
•    if using vanilla essence do not add now.
•    bring to boil.
•    remove from heat
•    beat in egg yolks, sugar, maziena and flour together until light and creamy.
•    remove vanilla pod/if using
•    beat milk into egg mixture.
•    do not add egg mixture to milk as it may curdle.
•    return mixture to saucepan and cook over meduim heat till it begins to boil and thicken.
•    remove from heat.
•    now add the vanilla essence and mix well.
•    cover with plastic wrap/glad wrap, allowing it to touch the filling completely, so the skin doesn’t form.
•    allow to cool.
•    beat fresh cream and fold in.
•    cover and place in the fridge till needed.

glaze
¾ cup icing sugar
water
make a thick paste with icing sugr and very little water, say about 1 tblsp water…
drizzle glaze over cronuts…