📝 About This Recipe
Born from the bustling bakeries of New York City, this iconic pastry marries the delicate, buttery layers of a French croissant with the satisfying crunch and sweetness of a classic American donut. Each bite delivers a shatteringly crisp exterior that gives way to a light, airy, laminated interior filled with luscious vanilla bean cream. It is a labor of love that represents the pinnacle of modern pastry engineering, offering a multi-textured experience that is truly unforgettable.
🥗 Ingredients
The Dough (Detrempe)
- 3 3/4 cups Bread Flour (High protein for structural integrity)
- 1/3 cup Granulated Sugar
- 1 tablespoon Instant Yeast
- 1 1/2 teaspoons Kosher Salt
- 1 cup Whole Milk (Cold)
- 4 tablespoons Unsalted Butter (Softened)
The Butter Block (Beurrage)
- 1 1/2 cups European-Style Butter (High fat content (82%+), cold but pliable)
Vanilla Bean Pastry Cream
- 2 cups Whole Milk
- 1 Vanilla Bean (Split and seeded)
- 4 large Egg Yolks
- 1/4 cup Cornstarch
- 1/2 cup Granulated Sugar
Frying and Finishing
- 2 quarts Grapeseed or Vegetable Oil (For deep frying)
- 1 cup Granulated Sugar (For rolling)
- 2 tablespoons Maple Syrup or Honey (For the glaze base)
- 1 cup Powdered Sugar (For the top glaze)
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine bread flour, sugar, yeast, and salt. Gradually add the cold milk and softened butter, mixing on low speed until a smooth, slightly elastic dough forms (about 5-7 minutes).
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2
Shape the dough into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight to relax the gluten.
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3
Prepare the butter block by placing the cold European butter between two sheets of parchment paper. Pound and roll it into a 7-inch square. Chill until firm but still flexible.
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4
Roll the chilled dough into a 10-inch square. Place the butter block diagonally in the center, fold the corners of the dough over the butter to meet in the middle, and seal the edges tightly.
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5
Perform your first 'turn': Roll the dough into a long rectangle (about 18 inches long). Fold it like a letter into thirds. Wrap and chill for 30 minutes. Repeat this process two more times for a total of three turns.
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6
After the final turn, let the dough rest in the fridge for at least 4 hours. Meanwhile, make the pastry cream by whisking yolks, sugar, and cornstarch, then tempering with hot vanilla-infused milk until thickened over medium heat. Chill completely.
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7
Roll the rested dough out to a 1/2-inch thickness. Use a 3.5-inch round cutter to cut circles, and a 1-inch cutter to remove the centers.
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8
Place the cut rings on a parchment-lined tray, cover loosely, and let proof in a warm, draft-free spot for 60-90 minutes until they have nearly doubled in height and look puffy.
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9
Heat the oil in a heavy-bottomed pot to exactly 350°F (175°C). Carefully fry the pastries 2 at a time for about 2 minutes per side until deep golden brown.
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10
Remove with a slotted spoon and drain briefly on paper towels. While still warm, roll the edges of the pastries in granulated sugar.
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11
Once cooled, use a small knife or piping tip to poke 4 holes into 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 with a splash of milk and maple syrup to create a thick glaze. Dip the top of each pastry into the glaze and let set for 15 minutes before serving.
💡 Chef's Tips
Temperature is everything; if the butter starts to melt during rolling, pop the dough in the freezer for 10 minutes. Use a thermometer for the oil; if it is too hot, the outside burns before the layers cook through. Don't skip the bread flour; the high protein content is necessary to hold up those heavy buttery layers. Always use European-style butter as it has less water content, preventing steam from ruining the lamination. For the cleanest cuts, dip your ring cutters in flour between every single use.
🍽️ Serving Suggestions
Serve immediately while the exterior is still shatteringly crisp. Pair with a dark, bitter espresso to balance the intense sweetness and richness. Accompany with a side of fresh seasonal berries to provide a tart contrast to the cream filling. Serve as the showstopper centerpiece for a Sunday brunch spread. If gifting, place in a sturdy box lined with parchment to prevent the glaze from smudging.