Cronuts with Glaze

In a bowl, mix together both flours, the yeast, sugar and salt. Add 3 tbsp oil and the milk and mix together, using the dough hook on a mixer, until you have a smooth dough.

Turn the dough out onto a floured surface and knead thoroughly by hand for 3-4 minutes, then return it to the bowl, cover with a tea towel and leave in a warm, draught-free location for around 2 hours to rise.

Knead the dough thoroughly once more, return to the bowl, cover with cling film and leave to rest in the refrigerator for around 1 hour.

Meanwhile, roll out the butter between two sheets of grease-proof paper to form a square approx. 25 x 25 cm. Chill, still in the paper, until the butter is firm again.

Take the dough out of the refrigerator and roll out on a floured surface to form a circle of 45-50 cm in diameter. Remove the paper from the butter and put the butter in the centre of the circle. Wrap the dough over the butter like a parcel and press the ends together so that the butter is completely enclosed.

Using a floured rolling pin, roll the dough & butter parcel to form a rectangle approx. 45 x 25 cm. Fold the two short edges to the centre to make three layers and press the edges together again. Turn the square through 90° and roll out to 45 x 25 cm again. Ensure the rolling pin remains well coated with flour so that it does not stick to the dough. Fold the ends to the centre again, wrap in cling film and chill in the refrigerator for approx. 1 hour.

Take the dough out of the refrigerator, repeat the process and chill for a further hour.

Roll the dough out on a floured surface to make a rectangle approx. 30 x 40 cm and cut out 6 circles of 8-9 cm in diameter. Make a small hole in the centre of each one. Put the rings on a floured tea towel, cover with a second tea towel, and put in a warm place to rest for around 1 hour so that they roughly double in height.

Meanwhile, for the filling, bring the milk to the boil and then take off the heat. Beat the egg yolks in a bowl over hot, but not boiling water until thick and creamy. Stir in all the sugar and then beat in the milk, adding it in a thin stream. Stirring constantly, let the mixture surge up once (do not boil!) then take off the heat. Leave to cool, stirring from time to time.

Heat the oil in a large pan (or a deep-fat fryer) to 190°C (375°F).

Use a slotted spoon to transfer the dough rings to the hot oil, and fry, turning, for approx. 3 minutes until golden. Remove and drain on kitchen paper, then toss in sugar while still hot.

Spoon the filling into a piping bag with a thin nozzle and fill the cronuts with the mixture by sticking the nozzle in at several points.