Cherry Peanut Cronuts
1 hr 40 min.
ready in 21 h. 15 min.
- ⅝ cup boiling water
- ⅝ cup warm milk
- 0.333 cup sugar
- 1 tablespoon Dried yeast
- 4 ½ cups white Bread flour (plus extra for dusting)
- 1 tablespoon salt
- 1 cup unsalted butter (very cold)
- vegetable oil (for frying)
- For the filling
- 2 cups powdered sugar
- 3 tablespoons Peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 4 tablespoons Cherry jam
Pour the milk and boiling water into a bowl. Stir in the yeast and sugar and leave to stand for 5 minutes until frothy and the sugar is dissolved.
Sift together the flour and salt. Gradually add the flour mixture to the yeast mixture and mix until the dough comes together in a ball.
Knead the dough for 5 minutes.
Put the dough into an oiled bowl, cover with oiled cling film and leave to rise in a warm place for about 3 hours, until doubled in size.
Turn the dough out onto a lightly floured surface and roll into a 20cm x 23 cm|8" x 9" rectangle. Place on a baking tray lined with non-stick baking paper, cover with cling film and chill overnight.
Put the cold butter between 2 sheets of non-stick baking paper and roll into a 23cm x 10cm|9' x 4" rectangle. Freeze for 15 minutes.
Put the dough onto a lightly floured surface. Place the butter block in the centre of the dough.
Stretch and fold the 2 longer sides over the butter block, meeting in the centre and pinch the edges to seal in the butter.
Roll the dough (with the short side facing you) into a 55cm x 23cm|22" x 9" rectangle. Fold the bottom third of the dough up. Fold the top down to cover the bottom third. Turn the block 90° so that the flap is on the right. Place the dough into a plastic bag and chill in the freezer for 20 minutes.
Repeat this process 3 more times, for a total of four “turns”. Chill the dough block overnight.
Line a large baking tray with non-stick baking paper.
Roll out the dough about 1cm|1/2" thick.
Cut out rounds with a 8-9cm|3 1/2" cookie-cutter. Use a 2.5cm|1" cookie-cutter to cut out small holes on half the rounds.
Place the rounds on the baking tray, about 5cm| 2" apart (to allow for spreading), cover loosely with oiled cling film and leave to rise at room temperature for 3 hours until doubled in size.
Heat about 8cm|3" of oil in a large heavy pan. Gently place the cakes into the oil, 3 at a time. Cook for 1-1 1/2 minutes on each side until golden. Drain on absorbent kitchen paper and leave to cool completely.
For the filling: whisk together the icing sugar, peanut butter, and vanilla. Stir in 2 tablespoons of milk, adding additional milk until the desired consistency is reached. Continue mixing until smooth.
Spread the jam on the whole rounds.
Top with the peanut filling and place the cut out rounds on top.
Spoon a little honey over each cake and decorate with cherries and chopped peanuts.