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Croissant dough shaped into donuts, split open with chocolate glaze on top

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    Customers form long lines daily outside Dominique Ansel Bakery in New York City waiting for Cronuts, a cross between a croissant and a donut. We call them dossants, but you'll call our homemade version delicious.

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    Servings and Ingredients

    Serves 12
    3 ¾ c. Hy-Vee unbleached all-purpose flour
    3 tbsp. plus 1 tsp Hy-Vee granulated sugar
    1 tbsp. quick-rise yeast
    1 ½ tsp. Hy-Vee salt
    ⅛ tsp. Hy-Vee ground nutmeg
    1 c. warm Hy-Vee 2% milk (heated to 110 to 115 degrees)
    1 Hy-Vee large egg
    2 tbsp. Hy-Vee unsalted butter, very soft
    1 tsp. Hy-Vee vanilla extract
    1 ¼ c. cold Hy-Vee unsalted butter
    Hy-Vee canola or vegetable oil
    Nutmeg Sugar, recipe follows
    Whipped Cream, recipe follows
    Vanilla or Chocolate frosting, recipes follow

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      1. In the bowl of a stand mixer fitted with a dough hook, stir together flour, sugar, yeast, salt and nutmeg. Add warm milk, egg, softened butter and vanilla. Beat on medium-low speed until combined, about 2-1/2 minutes. Increase speed to medium and beat about 3-1/2 minutes more for a total of 6 minutes. Turn out onto a lightly floured baking sheet. Cover with plastic wrap and a tea towel; chill in refrigerator 30 minutes.
      2. To make butter square, cut sticks of butter in half lengthwise; place in a square on a 16-inch piece of parchment or waxed paper. Fold over paper to form a 7-inch square packet. With a rolling pin, pound butter with light, even strokes to soften, then roll out to evenly fill the paper square. Chill in refrigerator at least 15 minutes.
      3. Uncover dough, place on a lightly floured surface, rub lightly with flour and roll into an 11-inch square. Remove butter square from refrigerator, unwrap and place over dough with corners positioned midway along dough sides.
      4. Lift one flap of dough over butter, stretching it slightly to reach center of butter square. Repeat with other flaps, overlapping slightly and pressing edges to seal butter inside. Sprinkle dough lightly with flour and rub in gently. With rolling pin, use up-and-down movements from front to back of dough to flatten butter inside dough slightly, then roll into a 9-by-18-inch rectangle.
      5. Lift one short end of dough and fold over to cover middle third of dough. Brush any flour from folded dough. Fold remaining dough over folded side. Place on a lightly floured baking sheet, cover with plastic wrap and tea towel and freeze for 20 minutes. Repeat rolling and folding, rolling toward open ends and keeping layers aligned. Cover and freeze 20 minutes more. For a third time, roll and fold dough. Wrap securely to keep air out but not too tightly to restrict minimal rising. Place on baking sheet. Chill in refrigerator for 2 to 24 hours.
      6. Cut dough in half. (At this point dough can be wrapped and frozen for future use; thaw 2 hours at room temperature before proceeding.) Roll each half into a 6-by-9-inch rectangle about 1/2-inch thick. With a floured 3-inch cookie cutter, cut out six dough rounds; use a floured 1 inch cutter to cut holes from center of rounds. Place circles and holes on a lightly floured surface; let rise in a draft free place at room temperature until doubled, 30 to 60 minutes.
      7. Meanwhile, heat 2 inches oil to 350 degrees. Fry circles and holes until golden, about 1 minute per side or until golden brown. Drain and cool on paper towels.
      8. Roll dossant sides in Nutmeg Sugar. If desired, fill a pastry bag fitted with a Bismarck tip (long, slender decorating tip used to fill pastries) with chilled Whipped Cream. Make 4 deep holes in each dossant with tip, then fill. Pipe on Vanilla or Chocolate Frosting to cover holes. Serve within 6 hours.
      9. To make Nutmeg Sugar, stir together 1/4 cup Hy-Vee granulated sugar, 2 tablespoons coarse-grain natural cane sugar and 1/4 teaspoon Hy-Vee ground nutmeg.
      10. To make Whipped Cream, using stand mixer fitted with whisk, whip cream, sugar and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.
      11. To make Vanilla Frosting, melt 1/2 cup Hy-Vee unsalted butter in microwave until just melted, not separated. Add 2 to 3 tablespoons Hy-Vee skim milk and 2 teaspoons Hy-Vee pure vanilla extract and stir to combine. Pour in 3 cups Hy-Vee powdered sugar and mix well. If frosting is too thin, add more sugar. If frosting is too thick, add a splash of milk, stirring between splashes.
      12. To make Chocolate Frosting, melt 1-1/2 cups Hy-Vee semi-sweet chocolate chips in a double boiler on the stovetop, stirring constantly. Add 2 tablespoons Hy-Vee unsalted butter and stir to combine. Add 1 tablespoon Hy-Vee skim milk; stir. Add 1 teaspoon Hy-Vee pure vanilla extract and 1 cup powdered sugar. Stir well to combine. Add 1 tablespoon milk and mix. If consistency of frosting is too thin, add 1/2 cup powdered sugar. Use within 15 to 20 minutes or frosting may thicken. If it does become too thick, simply reheat in double boiler or add additional milk.

      Recipe Source:

      Hy-Vee Seasons Holiday 2013.