When Rob and I visited Nashville a couple of years ago Five Daughters Bakery was on my list of places we had to go. The store itself is really cute, plus the cronuts are DELISH! If you aren’t familiar with cronuts, they are a mix between croissants and doughnuts. The inside is comprised of delicate, flaky pasty layers like a croissant, but it is shaped and fried like a doughnut. Typically they are filled with cream, rolled in sugar and glazed. For my first attempt I rolled them in a cinnamon sugar mixture and topped one batch with a raspberry glaze. Both were really good!
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To make the cronuts, I followed this tutorial. Overall it was a pretty easy process, but very time consuming. To get all of the layers you have to roll it out and fold it several times and let it chill in the fridge in between. We have a deep fryer which worked perfectly to get the golden, slightly crispy exterior. They taste best immediately after frying or at least within the first few hours of making them. If you wait to eat them the next day they are a little softer and don’t have that nice crunch. Even though they took a lot of time I would definitely make these cronuts again and experiment with different fillings and glazes. I might even double or triple the recipe and freeze the unused dough.
Have you ever made or tried cronuts? Let me know what you think in the comments below!
