📝 About This Recipe
Born from the bustling bakeries of New York City, this legendary pastry marries the delicate, buttery layers of a French croissant with the indulgent, fried soul of an American donut. Each bite delivers an ethereal shatter of laminated dough followed by a luscious burst of vanilla bean pastry cream. It is a labor of love that rewards the patient baker with a professional-grade texture that is crispy, airy, and utterly unforgettable.
🥗 Ingredients
The Dough (Détrempe)
- 3 3/4 cups All-purpose flour (plus extra for dusting)
- 1/3 cup Granulated sugar
- 1 tablespoon Instant yeast
- 1 teaspoon Kosher salt
- 3/4 cup Whole milk (slightly warmed)
- 1/4 cup Water (room temperature)
- 4 tablespoons Unsalted butter (softened)
The Butter Block (Beurrage)
- 1 1/2 cups Unsalted high-fat European-style butter (cold, cut into cubes)
Vanilla Bean Pastry Cream
- 2 cups Whole milk
- 1 Vanilla bean (split and seeded)
- 4 large Egg yolks
- 1/4 cup Cornstarch
Frying and Finishing
- 2 quarts Grapeseed or Vegetable oil (for frying)
- 1 cup Granulated sugar (for tossing)
- 1 cup Powdered sugar (for the glaze)
- 2 tablespoons Maple syrup (for the glaze)
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt. Add the warm milk, water, and 4 tablespoons of softened butter. Mix on low for 3 minutes until a smooth dough forms.
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2
Transfer dough to a lightly floured baking sheet, flatten into a rectangle, cover with plastic wrap, and refrigerate for at least 2 hours (ideally overnight).
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3
Prepare the butter block by placing the cold cubed butter between two sheets of parchment paper. Beat with a rolling pin until it forms a flat 7-inch square. Refrigerate until firm but still pliable.
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4
Roll the chilled dough into a 10-inch square. Place the butter block diagonally in the center, fold the dough corners over the butter to meet in the middle, and seal the edges tightly.
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5
Perform the first 'Turn': Roll the dough into a 20x8 inch rectangle. Fold it like a letter (bottom third up, top third down). Wrap and chill for 30 minutes. Repeat this process two more times for a total of 3 turns.
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6
After the final turn, let the dough rest in the fridge for at least 4 hours or overnight to allow the gluten to relax.
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7
Make the pastry cream: Whisk yolks, sugar, and cornstarch. Heat milk and vanilla bean to a simmer, then slowly temper into the egg mixture. Return to heat and whisk until thick. Chill completely.
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8
Roll the finished dough to a 1/2-inch thickness. Use a 3.5-inch round cutter to cut circles, then a 1-inch cutter to remove the centers. Place on a parchment-lined tray and let proof in a warm spot for 60-90 minutes until doubled in height.
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9
Heat oil in a heavy pot to exactly 350°F (175°C). Carefully fry 2-3 pastries at a time for 2 minutes per side until deep golden brown.
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10
Remove with a slotted spoon and drain on paper towels for 30 seconds, then immediately toss in granulated sugar while still hot.
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11
Once cooled slightly, use a small piping tip to poke 4 holes in the top of each pastry. Pipe the chilled vanilla pastry cream into the holes until the pastry feels heavy.
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12
Whisk powdered sugar and maple syrup with a splash of water to make a thick glaze. Dip the top of each pastry into the glaze and let set for 10 minutes before serving.
💡 Chef's Tips
Always use European-style butter with at least 82% fat content; the lower water content ensures the layers shatter rather than steam. If the dough feels elastic and keeps springing back while rolling, let it rest in the fridge for 15 minutes to relax the gluten. Keep the oil temperature consistent at 350°F; if it's too cool, the pastry will be greasy; if too hot, the inside will remain raw. Don't discard the 'holes'—fry them separately for 1 minute for a quick chef's snack. For the best lamination, ensure the dough and the butter block are the same consistency (pliable like cold clay) before starting your turns.
🍽️ Serving Suggestions
Serve fresh within 2-3 hours of frying for the ultimate textural contrast. Pair with a strong, dark roast espresso to cut through the richness of the butter and cream. Accompany with a side of fresh raspberries or a tart berry coulis to balance the sweetness. Serve at a brunch party alongside a crisp, dry Champagne or Prosecco. For a seasonal twist, add pumpkin spice to the sugar coating during autumn months.