Happy Sunday everyone! Today the Sunday Supper group is doing a New Year’s celebration theme. The recipes you see this week will either be reflections on the past year, or resolutions for next year. I love to convert recipes and make them gluten free, so I wanted to kick off the new year with a real challenge: cronuts. Cronuts were a 2013 food trend that married donuts and croissants. I’ve never eaten one, nor had a ever seen one in person. So I set out on the internet to look for how to make cronuts, made a few attempts, and came up with the recipe below. It takes quite a bit of work, but it is totally worth it! I love the taste and smell you get some from something deep fried, and the flakiness that comes from folding cold butter into a pastry dough. (Credit for the original recipe at:Â http://www.food.com/recipe/homemade-cronuts-507239)
Check out all of the recipes from everyone, and be sure to join us at 7pm EST for Twitter chat!
Join us this weekend for Reflections and Resolutions! Breakfast
- Snowman Eggnog Pancakes from Shockingly Delicious
- Baked Oatmeal from In The Kitchen With Audrey and Maurene
- Chia Seed Breakfast Pudding from girlichef
Appetizers & Snacks
- Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
- Moroccan Cigars from Janeâ€™s Adventures in Dinner
- Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
- Pancetta & Goat Cheese Crostinis from Country Girl in the Village
- New Year’s Brezel from The Not So Cheesy Kitchen
- Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
- Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
- Champagne Shrimp and Pasta from Cindy’s Recipes and Writings
Main Dishes & Sides
- Minestrone Any Way from Hot Mommaâ€™s Kitchen Chaos
- Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
- Mushroom Risotto from Hezzi-D’s Books and Cooks
- Zapiekanka (Polish ‘pizza’) from Curious Cuisiniere
- Hoppin’ John for Good Luck from The Wimpy Vegetarian
- Italian Vegetable Soup from The Foodie Army Wife
- Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
- Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog
Desserts & Drinks
- Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
- Peanut & Pretzel Bark from Killer Bunnies, Inc.
- Cherry Almond Blondies from Mess Makes Food
- Apricot Fizz from Magnolia Days
- Celebration Mimosas from Kudos Kitchen By Renee
- Dark Chocolate Cake Doughnuts from What Smells So Good?
- Gluten Free Cronuts from No One Likes Crumbley Cookies
- Spiced Cranberry Apple Crisp from Neighborfood
- Blood Orange Mimosas from Take A Bite Out of Boca
Active Prep Time: 45 minutes
Inactive Prep Time: 4 hours
Bake Time: 15 minutes
|3/4 cup||warm milk|
|1 tbsp||active dry yeast|
|1 1/2 tsp||vanilla|
|1 1/2 cup||sweet rice flour|
|3/4 cup||potato flour (not starch)|
|1/2 cup||tapioca starch|
|1/4 cup||brown rice flour|
|4 tbsp||xantham gum|
|1/4 cup||sweet rice flour|
|1 cup||room temperature butter|
|3 tbsp||maple syrup|
|1 1/2 tbsp||heavy cream|
|1/2 cup||powdered sugar|
|1 quart||canola oil|
- In a bowl, mix the milk, yeast, sugar, eggs, and vanilla together. In another small bowl, mix the flours, starch, gum, and salt together. Mix the flour blend into the milk mixture, half a cup at a time, until the dough forms. Cover in plastic wrap and refrigerate for 30 minutes.
- Beat the butter and 1/4 cup flour together. Between two parchment paper pieces, roll the dough out to 1/8 inch thick rectangle. Spread the butter evenly over the dough, and then fold the dough in thirds like you would fold a letter, then fold into a square shape. Wrap in the paper, and refrigerate for 30 minutes.
- After the 30 minutes, roll the dough into a 1/8 inch rectangle, and repeat the folding process. Refrigerate for 30 minutes. Repeat this process twice, and refrigerate for an hour after the final time.
- Whisk the sugar, syrup, and cream together. Set aside.
- In a pot, preheat the oil to 350F. Roll the dough out into 1 inch thickness, and cut into doughnut rings. Deep fry the dough until golden. Drain the oil on paper towels, and drizzle the frosting over the cronuts. Enjoy!