The Doughnut That Shall Not Be Named

Baking Partners August Challenge "The Doughnut That Shall Not Be Named"

I saw a photo of a CRONUT on Pinterest months ago, my first reaction WOW! That is beautiful.  I didn't click on it or pin it.  I thought there is no way I would ever made something like that, it looks way too hard and complicated and I went on my merry way.

Fast forward to the present I received my email from Baking Partners - We are making the CRONUT.

Until this challenge I didn't know a thing about the Cronut and just incase you were in that cave with me here is a little history on this lustful "doughnut".

The Cronut is a cross between a croissant and a doughnut developed by Chef Dominique Ansel for Dominique Ansel Bakery in NYC.  In May 2013 Chef Ansel trademarked the name hence the Harry Potter reference "The Doughnut That Shall Not Be Named"

New Yorkers having been lining up at the Bakery waiting for hours in the rain to get this $5.00 gem.  Here is the 411 from Dominique Ansel Bakery

I'm going to be cheating a little on this blog post.  There are a lot of steps for this recipe and I think it is best to refer you to the website for the recipe and photos of the steps.  They are the professionals and I don't want to leave anything out.

Get the Bootleg Recipe Here Kitchensurfing

I have to say this recipe is labor intense.  A 3 day process and some upper arm workout. Which is a good thing when you think about the calories in these babies.

I am very proud of the work I did, look at those flaky layers in my photo.  I chose to dip them in cinnamon and sugar instead of making the glaze to my husbands disappointment.  I promised to make him some plain ole' glazed doughnuts soon.

I think everyone should make these once in your life just to say you did it.  I have never made any type of doughnut and I even own a few doughnut cookbooks.  After making the cronut regular doughnuts should be child's play, right?