![Dulce de Leche Cronuts](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/09/dulce-de-leche-cronuts.png)
Prep
2 HRBake
0-5 minsServes
10+Difficulty
Hard![Dulce de Leche Cronuts](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/09/dulce-de-leche-cronuts.png)
About
![](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/08/fairtrade-golden-caster-140x128.png)
How to make the vanilla cream
In a saucepan, heat milk and 50g of sugar over medium heat.
Then in a separate large bowl, whisk together the egg yolks, remaining 50g of sugar, flour, and salt.
Remove the milk from the heat and very slowly whisk it into the egg and flour mixture. When all of the milk has been blended in the bowl, add the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture is boiling and appears thick.
Stir in the vanilla extract, mix well, and pour the mixture through a cheesecloth or a fine-mesh strainer into a bowl.
Then with your cream done, just wrap up the bowl in cling film and pop it in the fridge!
How to make the Cronut dough
In a small microwave-safe bowl, combine the water and milk and heat for 30 secs (or until lukewarm). Whisk in the yeast and let it stand for 5 mins until bubbling.
Set a stand mixer with a paddle attachment and add the flour, sugar, salt, and 1 1/2 tablespoons softened butter to its bowl. Add the yeast mixture to the bowl with the dry ingredients and mix until just combined. Scrape down the sides of the bowl and mix again for another minute.
Form a ball with the dough and place it in a greased bowl. Cover it loosely with plastic wrap or a damp cloth and place it in a warm spot. Let it rise until doubled in size (about 45 mins).
Once doubled, punch down the dough, then cover and chill for 1 hour.
While that’s going on, place the remaining butter between 2 pieces of parchment or wax paper. Use a rolling pin to flatten and shape into an 8 x 8-inch square. Pop in the fridge.
How to make the Dulce de Leche Cronuts
TOP TIP
Once your butter block and dough are chilled, roll out the dough on a lightly floured surface into a 12 x 12-inch square.
Place the butter square on top of the dough square and line up the corners as perfectly as you can.
Fold the corners of the dough over the butter block to meet in the centre like an envelope. Use your fingers to pinch together the dough at the seams so the butter block is completely sealed.
Roll the dough out into a 20 x 8-inch rectangle. If the dough is too stiff, give it a good seeing to with your rolling pin.
Brush off any excess flour and fold the dough into thirds from the top and bottom, like a letter. Cover with plastic wrap and chill for 1 hour. Repeat the folding and chilling process 2 more times, giving your dough those distinct croissant layers!
Once the dough is chilled after its final fold, roll it out on a lightly floured surface into a 6 x 18-inch rectangle.
Use a very sharp knife or pizza cutter to cut the dough into three 6 x 6-inch squares, and stack the squares on top of each other.
Roll out the stack into a 6 x 18-inch rectangle.
Using doughnut ring cutters, cut 12 doughnut shapes out of the dough and place them on a parchment-lined surface. Cover the doughnuts loosely with plastic wrap and let rise in a warm place for about 30 minutes.
How to fry the Cronuts
Frying time! Add the oil to a large pot and heat to 175ºC. Fry the cronuts for about 1 1/2 minutes, flipping them in the oil halfway through until they are golden brown all over. And for best results, do so in small batches!
Place the cronuts on a paper towel-lined plate to cool
In a bowl, mix together the sugar and cinnamon.
Fill a piping bag fitted with a long narrow tip with the chilled vanilla pastry cream.
In a separate bowl, whisk together the icing and water. Add more water if necessary, but make sure the glaze is not too watery.
Inject the cronut at 4 different points with the vanilla cream, roll in cinnamon sugar, and drizzle the glaze over the top. Enjoy!
Ingredients – 6 items
1
For the vanilla pastry cream
![Milk](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Milk.jpg)
Milk
![Fairtrade Golden Caster](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Fairtrade-Golden-Caster.jpg)
Fairtrade Tate & Lyle Golden Caster Cane Sugar
![Eggs](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Eggs.jpg)
Large egg yolk
![Flour](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Flour.jpg)
Plain flour
![Salt-table](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Salt-table.jpg)
Salt
![Vanilla](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Vanilla.jpg)
Vanilla extract
For the cronut dough
![Water](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Water.jpg)
Water
![Milk](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Milk.jpg)
Milk
![](https://www.wearetateandlylesugars.com/wp-content/themes/tate-and-lyle-sugars/theme/assets/images/placeholder.png)
Active dry yeast
![Flour](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Flour.jpg)
Plain flour
![Fairtrade Golden Caster](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Fairtrade-Golden-Caster.jpg)
Fairtrade Tate & Lyle Golden Caster Cane Sugar
![Salt-table](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Salt-table.jpg)
Salt
![Butter](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Butter.jpg)
Cold unsalted butter, cubed
![Rapeseed-oil](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Rapeseed-oil.jpg)
Vegetable oil
For assembly
![Fairtrade Golden Caster](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Fairtrade-Golden-Caster.jpg)
Fairtrade Tate & Lyle Golden Caster Cane Sugar
![Cinnamon](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Cinnamon.jpg)
Ground Cinnamon
![Fairtrade Cane Icing Sugar](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Icing-Sugar.jpg)
Confectioners sugar
![Water](https://www.wearetateandlylesugars.com/wp-content/uploads/sites/2/2023/06/Water.jpg)
Water
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Beautiful, quick desserts that look great without any baking required... (Recipe links in bio.)
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Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
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together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!
![Forget the cherry, there's much better things you can pop on top of a cake these days!
Things like these personalised fondant cupcake decorations - an ideal way to turn your baking gifts up a notch.
Just follow the steps from @elliebakess to make your own...
Step 1: Dust your surface in icing sugar, I used @tateandlylesugars as this icing sugar
ensures your fondant doesn’t stick to the surface or your hands! (It’s also great for use
in everyday baking such as in buttercream or glace icing)
Step 2: Take your fondant icing and add a few drops of food colouring. Mix this
together with your hands until you have achieved your desired colour - I like to mix
until I get a marble effect.
Step 3: Take an outbosser stamp of your choice and firmly press this onto the fondant
icing. A rolling pin helps with this too.
Step 4: Carefully peel the fondant icing away from the stamp and use a cookie cutter
to cut it out into your desired shape - circles always work well for cupcake toppers.
Step 5: Paint the raised text in any colour (You can use edible paint for this or mix
lustre dust and alcohol to create your own) Enjoy!](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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(See recipe link in bio!)
![We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing!
Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...
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#TrustedByTheBest
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![Passionate preservers where are you!?
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Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
![Never let buttercream get the best of you...
Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!
500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)
Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)
TOP TIPS:
Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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We`re so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest
![Big, traditional, British jam doughnuts... you never see them anymore, do you!?
Well, if you miss them as much as we do, you need to track down @dohhut.
Dusted to the nines with Tate & Lyle Sugar, Doh'hut is the home of proper jam-packed bakes - focusing on simple, classic flavours in proper portions!
We're so proud to be scattered all over their dough and urge you to seek out their stores in both Leeds and London...
#TrustedByTheBest](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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![#WorldChocolateDay... let's just pretend that's not every day!
If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...
Find the full recipes in our Chocolate playlist.
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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we`d introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it`s like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
![We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy!
So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.
Especially if you make it with Pimms like we have...
Serves 4
Ingredients:
200 g strawberries
100 ml Pimms
1 lemon
1 orange
For the Syllabub:
300 ml double cream
4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar
Method:
1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!
#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes](https://www.wearetateandlylesugars.com/wp-content/plugins/instagram-feed-pro/img/placeholder.png)
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