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