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Non-Dairy Cronot

 

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Non-Dairy Cronot
 

 

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Recipe

Non-Dairy Cronot

I made these cronots non dairy with margarine and shortening and they came out amazing. You can eat them plain or filled with your favorite cream or jelly or simply sprinkled with cinnamon and sugar as I have done here.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1/3 cup warm water
  • 1 pkg. (2 1/4 tsp.) dry yeast
  • 3 teaspoon sugar, divided
  • 3 1/2 cups flour
  • 1 1/3 cups soy milk
  • 2 tablespoons oil
  • 1 1/2 teaspoon salt
  • 1 1/2 cups (3 sticks) margarine
  • 1/4 cup vegetable shortening
  • cinnamon sugar for rolling

Directions

In the bowl of a stand mixer fitted with the paddle attachment, mix the warm water, yeast, and 1 tsp. of sugar until combined.  Allow the yeast to proof for about 5 minutes.

Once the yeast has bubbled, add the flour directly on top, covering the yeast mixture.  Pour on the remaining 2 tsp. sugar, soy milk, oil, and salt.  Turn the mixer on low and mix until the dough comes together; it won’t take long.   It will be extremely sticky.  Cover with plastic wrap and allow to chill in the fridge for about an hour.

Meanwhile, allow the margarine and shortening to come to room temperature.  Once it is at room temperature, mix the two together.

After an hour, scrape the dough onto a very well floured surface.  Make sure to use a lot of flour, the dough is very sticky.  Flour the top of the dough and roll or stretch the dough until it forms a rectangle roughly 11×15 inches in size.

Spread the margarine/shortening mixture on ⅔ of the dough.  Now fold the dough in thirds starting with the bare side. Fold the bare dough over into the center then fold the margarine side over the middle to form a rectangle.  Now fold the dough in thirds but the opposite way that you just folded, forming a square. This is considered your first turn.

Wrap your dough and chill in the fridge for at least an hour.

After an hour, flatten the dough slightly and fold it in thirds again. This is your second turn.

Chill for another hour, then do a third turn. Make sure to mark your turns by either putting fingerprints in your dough, or labeling the saran wrap, so you dont forget how many turns you have done.

Chill for another hour, then you a fourth turn.  After 4 turns, chill the dough for at least an hour before shaping.

Once ready to work with, flour your work surface and roll the dough into a rectangle, roughly 11×15 inches in size.

Using a round cutter, about 3 inches in diameter, cut out 15 circles of dough. Use a smaller cutter to cut the centers out, forming a doughnut shape.  Transfer to a floured bking sheet and cover the cronots with a kitchen towel and allow to rise in a warm area for about 45 minutes.  While they are rising, heat up about 2 inches of neutral oil to 350 degrees F.

When the cronots have rise, fry a few at a time, making sure not to crowd the pot.  Fry for about 2 minutes on each side until golden brown.  Drain on paper towels and roll in cinnamon sugar.

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About Melissa Kaye Apter

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Melissa is a classically trained pastry chef who uses her expertise to create delicious kosher desserts. She started her baking blog, Lil' Miss Cakes, to share her easy kosher pareve recipes and over the top cookies and cake creations. �Yum!

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