Yes, that’s right. Vegan croissant-donuts. Cronuts. Dossants. Fried dream boats. A top food trend in 2013. It’s all here for you!
I thought about making a baked version, but if you’re going to do this, go all out.
If you do it the easy way with pre-made dough, it takes under an hour- and most of that is standing and frying.
The dough you will need is ready-to-roll puff pastry or croissant dough. If it is the pre-cut triangle type of croissants, just smoosh them together into a rectangle and then flatten.
If you choose to make your own puff pastry, feel free to find a recipe online. You make the dough, roll it, fold it and ‘fridge it over and over for many, many hours. I would start the day before you want to make the cronuts. This dough is very temperamental and I’ve never been very good with it, so I don’t trust mine. But good for you if you give it a go!
These are for maple cronuts. But like doughnuts and croissants, slather them with whatever you like. Different icings, chocolate spreads, jams, pudding, custards, sprinkles, etc. So go nuts! Or should that be, go cro nuts! (O ho ho I’m hilarious).
Vegan Cronuts- Maple style
- Vegetable oil for frying
- 1 pack pre-made puff pastry
- 1 Cup icing/conefectioner’s sugar
- 2 Tbsp maple syrup
- 2-4 Tbsp (30-60ml) dairy-free milk
- Maple Sugar(optional)
- Food coloring (optional)
- Rolling pin
- Plate with a couple paper kitchen towels on it to absorb oil
- Wooden cooking chopsticks or metal tongs to use in oil
- Round cookie cutters, one big and one small. A glass can be used for the larger cutter. Or an actual doughnut cutter
(since you will be making these all the time now)!
- Set out the pastry for 10 minutes before using (do your best not to let it set out longer).
- In a small stainless steel pan, fill it half full with oil (about 2″ worth).
- Turn the heat on medium-low.
- While the oil is heating, whisk the icing sugar, maple syrup and dairy-free milk in a small bowl. It should be a thicker coating, but thin enough to drizzle. Play around! If you like, put a couple spoonfuls in another bowl and add coloring for more decoration options.
- Cut a tiny piece of pastry off and put in the oil to test the heat. It should sizzle and puff up pretty quickly, turning golden brown in 1-2 minutes. This is what you want!
- Roll out your dough to about 1/2″ /1cm
- Using your larger round cookie cutter, press down into dough, giving a little twist and shake.
You don’t want to give too much of a twist or it will seal the pastry layers and it won’t get as big and puffy.
- Do the same with the small cutter for the hole in the middle (for even frying). It doesn’t have to be perfect, it’s going to puff up!
- Carefully set dough-ring into hot oil.
- Flip each side every 1 minute to help the center layers puff up. This will take about 3-5 minutes depending on your oil. As long as it’s a nice golden brown and sounds hollow if you tap it with a utensil.
If the little bubble are going crazy, it’s still cooking. If the bubbles are mild, it is ready and should be a nice golden brown.
Using your chosen utensils, carefully pick the cronut up and set on paper towels to absorb excess oil.
- Drizzle your icing and any toppings on it now. I used this maple icing recipe, with pink & red maple icing and sprinkled maple sugar on top.
- Repeat from number 7-12. Fold your dough scraps back together and re-roll the dough out as much as you have to, but try not to over work it. Makes about 10.
- Show your friends on Instagram and have them FREAK OUT.