Raspberry And Rose Cronut

Working Method

  1. Make dough with Tegral Donut Mix Plus, water and yeast. 
  2. Refrigerate for 30 minutes. 
  3. Sheet the dough to 8mm thickness. Place the butter (slab) in the center of the sheet. 
  4. Roll and give 3 single folds & rest the dough. 
  5. Sheet the dough to 9mm thickness and cut into desired shape. 
  6. Proof for 45 minutes. 
  7. Fry the prooved donuts (180°C). 
  8. Once fried, dust with castor sugar. Cool them on a cooling rack. 
  9. Poke 4 holes on the bottom of the cronut. Pipe Cremfil Vanilla in the cronut.
  10. Mixicing sugar and milk and make a glaze. Add 2-3 drops of rose extract in the glaze. 
  11. Pour the glaze on top of the donut and sprinkle with freeze dried raspberry to get yummy Raspberry and Rose cronut.

About this Recipe

Complexity level: