How To Make Cronuts

    Waiting in line is for suckers. It's time to make cronuts at home.

    Everyone loves croissants.

    Donuts, too.

    Together, the two pastries are unstoppable. Behold: the croissant-doughnut, aka the CRONUT.

    And since obtaining just two of these babies from the single NYC bakery that makes them involves waiting in line for hours... might be interested to know that you can make them at home.

    Here's what you'll need:

    For the dough:

    3/4 cups milk, warmed

    1 tbs active dry yeast

    1/3 cup sugar

    2 large eggs

    1 tsp vanilla

    3 1/2 cups all-purpose flour (divided)

    1 tsp salt

    1 cup butter, at room temperature

    For the maple glaze:

    1/2 cup powdered sugar

    3 tbsp pure maple syrup

    1 to 2 tbsp milk, cream, or water

    Let's get started: Everyone in the pool!

    After getting all worked up, let your dough chill.

    Meanwhile, whip butter with the rest of the flour until it's fluffy like frosting.

    Roll out the dough and spread all that fluffy butter on top.

    Fold it in thirds like a letter.

    Pull the dough out and put it back on the countertop. Roll it out into another rectangle.

    Fold it up like a letter. Yes, again!

    Roll, fold, and chill the dough twice more. Admire the cool layers you just made.

    Roll your dough out so it's between one and two inches thick. Cut it into rounds, rings, or strips/whatever you feel like.

    OK, let's fry 'em up! Use a big, heavy pot filled with a few inches of neutral oil.

    Mix powdered sugar, maple syrup, and milk to make a quickie glaze. Now drizzle that business all over.

    Or just throw them in a bowl of cinnamon sugar.

    Now try (fail) not to eat the whole batch.

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