Breakfast & Brunch

Similar to puff pastry, the dough for Croissant Donuts is made through a technique called laminating—when a dough is rolled out, layered with butter, then folded, rolled, and refrigerated on repeat over and over again. This creates layer upon layer of butter within the dough, which steams during baking and creates that irresistible flakiness. To add to the decadence, we use this butter dough to create the croissant-donut hybrid. Not only are the donuts tender and flaky due to a butter-heavy dough, they go one step further and get fried! This recipe makes 20 donuts, so invite some friends over to share—they're best on day one.

Ingredients

Croissant Donuts

1. Cut butter into 1/2-inch-thick slices. In a medium bowl stir slices into 3 cups of the flour until slices are coated and separated; chill while preparing the dough.

2. For dough, in a large bowl combine remaining 1 cup flour and the yeast. In a medium saucepan heat and stir milk, sugar, and salt just until warm (120°F to 130°F). Add to flour-yeast mixture. Add egg. Beat with a mixer on low to medium 30 seconds, scraping bowl. Beat on high 3 minutes.

3. Using a spoon, stir chilled butter mixture into dough until flour is moistened (butter will remain in large pieces).

4. Sprinkle a work surface with the 1/4 cup flour. Turn dough out onto surface. With floured hands, gently knead dough eight strokes. Using a well-floured rolling pin, roll dough into a 21×12-inch rectangle (if necessary, sprinkle surface of dough with some of the flour to prevent sticking). Fold dough in toward center into thirds to form a 7×12-inch rectangle. Loosely wrap in plastic wrap; chill 1 to 1 1/2 hours in refrigerator or 20 to 30 minutes in freezer, or until firm but not excessively stiff.

5. On a well-floured surface, roll dough into a 21×12-inch rectangle. Fold dough in toward center into thirds again and give dough a quarter-turn. Then roll, fold, and turn twice more, flouring surface as needed. Place the 7×12-inch dough rectangle in a large airtight container (with enough room for dough to expand). Chill dough 4 to 24 hours.

6. Cut the dough rectangle in half crosswise. Wrap and return one portion to refrigerator until ready to use.

7. On a lightly floured surface, roll one dough portion 1/2 inch thick. Using a 2 1/2- to 3-inch donut cutter, cut out 10 to 12 shapes. Arrange donuts and holes on a parchment-lined baking sheet. Repeat with other dough portion. Let rise until double in size (about 2 hours).

8. To fry donuts, in a large saucepan heat a few inches of vegetable oil to 350°F. Fry, a few at a time, 2 to 3 minutes or until golden brown, turning once.

9. Using a slotted spoon, transfer to a plate lined with paper towels to cool slightly. Toss warm donuts in sugar or spread the tops with chocolate-hazelnut spread or Powdered Sugar Icing.

Powdered Sugar Icing

1. In a bowl stir to combine the powdered sugar, vanilla, and 1 Tbsp. milk. If needed, stir in additional milk until desired consistency is reached.