Homemade cronut, filled with pastry cream and topped with cherry glaze. |
Butter/Margarine block |
Butter centered on dough |
Edges folded in to encapsulate the butter. |
First half of the double fold, bringing the edges to the center. |
End of the double fold, folding the two sides together. |
I cut these smaller than usual, got 4 cronuts out of half the dough. |
Frying in grapeseed oil, 2 at a time. |
Out of the fryer. |
Waiting for the glaze. |
Cronuts waiting to be eaten. |