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Kouign-nuts

So you know that cronuts are all the rage right?

Deep fried croissant dough?

Well, kouign-amann dough is very similar to croissant dough, and after making the kouign-amann dough yesterday, I had a few scrapes left over.

So I thought to myself, why not fry it?

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And it worked great!  These little fried pieces of dough are mighty divine. I fried them at about 330 degrees in regular old vegetable oil. Any hotter, and all the butter in the dough would just burn up.

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Glaze with a powdered sugar glaze (powered sugar, milk, and a little vanilla) and you are golden!

Yummy, yummy!

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