I'm going to drop my notes in on this just in case others ran into the same problems as me: 1. Keep something cold or icewater near you to keep your hands cold, handling the dough with warm hands will cause the butter in the dough to melt and will give you a mess, obviously dry your hands if you put them in water, we don't want things to get too soggy. 2. don't over-flour the dough during the folding phase, in my attempts the more flour, the more difficult it was to rise the dough. 3. They say to let them rise for an hour, mine took 2 or 3 and a warm area, my oven (i had to keep turning the oven on and off to keep it slightly warm so that they wouldn't burn, I would turn on the oven for 30 seconds every 5 or so minutes), also the more flour that was on them again during the rising process, the harder it was for them to rise, so get rid of heavily floured areas and if very floury I brushed some water over the floury areas, if you don't do this you will get wonky cronuts. 4. This one is big! Put the raised cronuts in the fridge for 30 mins before frying, this will stop the butter from seeping into the oil allot and will give a better rise during the frying process 5. Make sure the oil is not so deep as to cover more than 1 half of the cronut, you want to have an area in the middle of the cronut like they did that didn't have direct contact with the oil so that it can decompress easier.
Another one from my side: In the folding phase, I do use a mixture of flour and yeast (like 66-33) to do it. It prevents the sticking and makes the yeast to sandwitch between layers, offsetting the effect of flour and helping it raise
For those who are concerned about their dough not rising after they're cut into rings - they might not rise as much as is shown in the video (which is about 2-3 times larger). They may only rise by about 30-50%, but their texture should change, and be slightly softer. My theory is that most of the rising will take place during the frying process. So don't panic if they're not that big after rising.
quite a long process! thank you, didn't know how they were made very helpful video. probably not going to go though the trouble of making that... i know hilarious considering the effort i put in to making sushi....lol
It's a cross between croissant and doughnut, so frying is a must! We made a kind of rough puff, so the butter was through the dough rather than sandwiching.
usual deepfried malarky, but sub the milk for a nice IPA for a slightly floralness, or a saison beer for a bit of spiciness. Thinking of trying a chocolate beer too if it's not too bitter. Will do a video of it soon. Loved yours - might just justify doughnuts for breakfast...
Well it's not a brownie one but Coles makes a chocolate donut filled with chocolate ganache and covered in chocolate icing and chocolate shavings. This is in Australia. ☺
It's probably the yeast! Make sure it's in date and that the milk and water isn't too warm when you mix it. If it's too warm it can kill the yeast! It's hard to say for sure without being there but hopefully this helps!
First day of classes today and I was in my Food Principles Preparation class and we talked about trends that we are starting to see and I was the only one who knew what a cronut was. Felt proud of myself. Now to try baking these for myself, just need to convert the measurements first since I live in the States,
They should rise fine in the fridge but it'll take a bit longer, maybe leave them overnight? :) Veg oil should be fine so long as it's the right temperature, but you can try sunflower, coconut or peanut oil!
I've watched this video twice i think and i just realised who Ben talks like in the video. Hermione Granger. Ben talks like Hermione! 😂 (why am I not surprised?)
I keep coming back to watch this video. It's seriously one of the best ones you've ever done! The cuts, the performance, the music - everything works together just perfectly! I just want to point out that your channel isn't only featuring great recipes, but your videos are of the highest quality as well. Keep up the good work guys!
We didn't knead it in the beginning, it's very soft and sticky so it goes into the fridge, then we roll it rather than knead. There's a few things that could have gone wrong with the yeast but it's hard to know! The milk might have been a little too hot, or the yeast might be too old? Hope that helps a bit!
Ben is hawesome. hot and awesome, that is. Mike is musculinger. A muscular singer. Barry is a bananater, a banana hater. And Jamie is awesunny. awesome nd funny 😁
The bit at the beginning when you are adding butter to the dough and folding, rolling, folding rolling etc reminds me of how you make puff-pastry (not that I've ever tried it). I'd also never heard of 'cronuts' before this video.
I had a 'Are you being served?' marathon before bed last night. Today, as I watch this, all I could think was "brits have gotten much better looking over the decades" Good for you guys. :p
I clicked on your vid just to find out what's a cronut but you explained the process so well and were so entertaining, I ended up trying the recipe and subscribing. My kids and I thank you.
I usual y never Putin attention to the face of the chef as I want to concentrate on ingredients. But today I just fall in love with the cutest chef with the most cutest accent!!!
Loved the Ocean Colour Scene background..................missed you guys, not had net since July 16 as my bag/phone/net was stolen.....now I face this recipe at 7.06am in Asia......u sadists! Loved it, just want u back in my life daily!!!! Thx xxxxx
you guys are great fun and people should just be more cool with you ! I really enjoyed watching your video and thought that everything was clear and as you said the recipes is on your site ! I'am going to take some time to go through all your recipes ! Many thanks
I want some so bad right now. I've already been craving donuts, now you show me these?! I would totally inject mine with raspberry jam and top with whipped cream. yum!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
I'm going to drop my notes in on this just in case others ran into the same problems as me:
1. Keep something cold or icewater near you to keep your hands cold, handling the dough with warm hands will cause the butter in the dough to melt and will give you a mess, obviously dry your hands if you put them in water, we don't want things to get too soggy.
2. don't over-flour the dough during the folding phase, in my attempts the more flour, the more difficult it was to rise the dough.
3. They say to let them rise for an hour, mine took 2 or 3 and a warm area, my oven (i had to keep turning the oven on and off to keep it slightly warm so that they wouldn't burn, I would turn on the oven for 30 seconds every 5 or so minutes), also the more flour that was on them again during the rising process, the harder it was for them to rise, so get rid of heavily floured areas and if very floury I brushed some water over the floury areas, if you don't do this you will get wonky cronuts.
4. This one is big! Put the raised cronuts in the fridge for 30 mins before frying, this will stop the butter from seeping into the oil allot and will give a better rise during the frying process
5. Make sure the oil is not so deep as to cover more than 1 half of the cronut, you want to have an area in the middle of the cronut like they did that didn't have direct contact with the oil so that it can decompress easier.
Legend
I recommend filling a dish or pan with some hot water and using that to warm the oven a bit as my dough proofs.
You are a gem!!
In the restaraunt where this is invented they drop them in very deep fruing fat.
Another one from my side: In the folding phase, I do use a mixture of flour and yeast (like 66-33) to do it. It prevents the sticking and makes the yeast to sandwitch between layers, offsetting the effect of flour and helping it raise
I had never thought that learning recipes could be so entertaining and informative. Keep up the great videos!
Thanks Peter :D
Thi isis good Morning 😏😏😏
cool!
Bruno was here? WOW!
Hi! In the video it gives the total - 250g of flour (125g plain and 125g strong flour). There is a conversion page on our website for grams to cups!
For those who are concerned about their dough not rising after they're cut into rings - they might not rise as much as is shown in the video (which is about 2-3 times larger). They may only rise by about 30-50%, but their texture should change, and be slightly softer. My theory is that most of the rising will take place during the frying process. So don't panic if they're not that big after rising.
Hey, deep frying is fine! We didn't *really* shallow fry, because they float it's pretty much the same as deep frying.
quite a long process! thank you, didn't know how they were made very helpful video. probably not going to go though the trouble of making that... i know hilarious considering the effort i put in to making sushi....lol
Yep, we were kind of deep frying, we just used less oil because they float on the top anyway!
I love the way BEN says SORTED! Hes soo cute!
It's a cross between croissant and doughnut, so frying is a must! We made a kind of rough puff, so the butter was through the dough rather than sandwiching.
Great chemistry between the two of you. Will give your recipe a try
True!
I had no previously heard of Cronuts. Cannot Unlearn. Thank you for everything you've done.
usual deepfried malarky, but sub the milk for a nice IPA for a slightly floralness, or a saison beer for a bit of spiciness. Thinking of trying a chocolate beer too if it's not too bitter.
Will do a video of it soon. Loved yours - might just justify doughnuts for breakfast...
0:39
"The temperature of your body"
*Awkward eye stare*
"For me... That's hot.... For Ben lukewarm"
I sorta choked.
You might have to hold them steady in the fryer to get both sides brown, but should work!
the one in the blue shirt is CUTE !
It's purple. And yes, he's really cute... and funny!
I'd take him over that cronut any day!
This is great.
Ryan Davidson its blue..
doesn't matter .. id rip that shirt off him anyway if I could!
Yep that works just as well!
Me before this video: What are cronuts?
Me after this video: I really have been living in a black hole...
HA same
Also known as bread flour or high gluten flour...if you can get hold of it it'll work much better than plain!
beautiful, just beautiful.
Wowww!! They look absolutely delicious!...
Lool a funny vid tho!.. Liked it!.. ;D x
Misbah Manaf ikr! These guys are hilarious. And fun to watch. I cant wait to try this.
Haha lemme kno how they came out to be! Dont forget to post a image of em!.. :D
Alright. Will do :D
Ideally eat soon after you make them! You can keep the dough for a few days and cook them when you want them!
Is there a bronut? A donut with brownies inside?
nah man, that's a nut deposited inside one bro from another
Maybe don't call it that tho.
Well it's not a brownie one but Coles makes a chocolate donut filled with chocolate ganache and covered in chocolate icing and chocolate shavings. This is in Australia. ☺
I say no homo before i eat my bronuts
omg someone make a bronut
ruclips.net/video/Gn2pS-UIHsE/видео.html
Pretty much!
Ben is so cute!!! //.\\
Wooow so cute
he is 🥺💕
It's probably the yeast! Make sure it's in date and that the milk and water isn't too warm when you mix it. If it's too warm it can kill the yeast! It's hard to say for sure without being there but hopefully this helps!
4:34 Ben: "That's SEX right there"
Me : "Indeed it is"
We haven't tried baking them, but just try greasing the tray and see how it goes!
"That was messy, I even got naked"
Ah, yes, I remember that ^^
It's a pound coin, which you might not know if you're not from the UK :P try about 0.5cm thick!
3:00 Ben looks so offended
First day of classes today and I was in my Food Principles Preparation class and we talked about trends that we are starting to see and I was the only one who knew what a cronut was. Felt proud of myself.
Now to try baking these for myself, just need to convert the measurements first since I live in the States,
apparently ive been living in a massive big black hole
You are not alone _mj_
not anymore// :3
well, its kinda hard to get new on human food when you are stuck on a meteor c;
Never heard of it either lol
Me too went to harrods in London harrods for a look round and they had them in the food hall 4 pounds each but boy were they good
They should rise fine in the fridge but it'll take a bit longer, maybe leave them overnight? :) Veg oil should be fine so long as it's the right temperature, but you can try sunflower, coconut or peanut oil!
Why do I get the feeling that they had just bought a bunch of new cameras when they filmed this..
There are lots of sandwich and salad recipes on our website!
4:35 I JUST realized Ben said something pg-13 hahahahahahah omg
I was starting to get worried that I was the only one they noticed that.. xD
Yep, it's similar.
"I have no idea what that was but I'm sure it was my stomach" xD
If you can find strong / bread / high gluten flour that is best. You won't get the same texture using just AP flour!
what's strong flour??
Flour that goes to the gym and works out
Is flour high in gluten just look for bread flour
+forid alauddin 😂
+Sam Matthews okay thank u!:)
it bread flour
There is a conversion chart on our website! Hopefully that helps! :)
I've watched this video twice i think and i just realised who Ben talks like in the video. Hermione Granger. Ben talks like Hermione! 😂 (why am I not surprised?)
Hey! The full recipe is on our website (link in the description box). It's 60ml of milk and 65ml of water! :)
what oil do we use to fry?
Rachel Harris Vegetable oil or sunflower oil work well!
+SORTED Food whats fugly?
+SORTED Food whats fugly?
+jan andrei dulay fucking ugly
+The Klumpfisk fucked and ugly
Have a look at our chocolate eclairs recipe on the website!
Jamie calling Ben Fugly XD
I keep coming back to watch this video. It's seriously one of the best ones you've ever done! The cuts, the performance, the music - everything works together just perfectly! I just want to point out that your channel isn't only featuring great recipes, but your videos are of the highest quality as well. Keep up the good work guys!
so its a croissant doughnut?
Yup
Sure! :D
Barry and Ben are the best off friends...
fugly
We baked at 180ºC for about 20-25 minutes!
Chortle, a snort and a chuckle
We didn't knead it in the beginning, it's very soft and sticky so it goes into the fridge, then we roll it rather than knead. There's a few things that could have gone wrong with the yeast but it's hard to know! The milk might have been a little too hot, or the yeast might be too old? Hope that helps a bit!
Ben is hawesome. hot and awesome, that is. Mike is musculinger. A muscular singer. Barry is a bananater, a banana hater. And Jamie is awesunny. awesome nd funny 😁
Take a look at the conversions page on the website! :)
are these two a couple?
No, one of them got married not too long ago. I forget which video, but the one on the right (during the fridge cam) mentions his wife.
Dianna Bowen the one on the right is Jamie.
Yubel198 isnt it left??!!?
depending on how you look at it.
The bit at the beginning when you are adding butter to the dough and folding, rolling, folding rolling etc reminds me of how you make puff-pastry (not that I've ever tried it).
I'd also never heard of 'cronuts' before this video.
Surely I can't be the only person that thinks Ben is one of the hottest guys on RUclips?
babybott330 you’re not alone
OMG ! this was the 1st video of yours that Ive seen, I fell in love with you guys ! You´ve got a follower !
I've never knew what cronuts were till I saw this video tbh and its 2016😂 ((this was made 2013))
That looks sooo much better-looking and healthier than any other recipe I've seen. Also, its completely homemade! Bravo!
Ben's a handsome man
You can!
I'm falling in love with Ben :) Help!! or don't, you know, I don't mind staring at his beautiful eyes and smile for the rest of my life. :P
Enjoy! :)
I've been living in a huge black hole...
Same....
i've been going all across youtube channel, this is the prettiest cronuts i've seen
lol those are like 1000 calories a bite
Caster sugar is just finer than regular sugar. You should be able to use regular sugar!
Can someone like rewrite the ingredient into like cups,table spoons etc?😬please
Good luck!
I had a 'Are you being served?' marathon before bed last night. Today, as I watch this, all I could think was "brits have gotten much better looking over the decades" Good for you guys. :p
It's a slightly different pastry due to the yeast.
Glad you enjoyed it! :D
About 10!
I clicked on your vid just to find out what's a cronut but you explained the process so well and were so entertaining, I ended up trying the recipe and subscribing. My kids and I thank you.
It's similar to puff pastry!
This is quite possibly the best video I have ever seen. You guys are so fabulous!
Everything good about croissants and doughnuts combined! :D
Lol I absolutely loved the switching of angles. So fun.
I can't believe this was almost four years ago. Still one of my favourite videos you've done!
I usual y never Putin attention to the face of the chef as I want to concentrate on ingredients.
But today I just fall in love with the cutest chef with the most cutest accent!!!
Sorted foods is a great show. You two (and all the peeps that produce the show) are terrific. Keep it up. So fun to watch.
We made croissants. It's not ideal to re-roll it due to the layers...it would still taste just as good but might not be as pretty :)
I can't help it. I've can't stop watching this video. I really want to try and make these!
Try 20-25 minutes at 180ºC!
Thanks for this guys! This'll be the FOURTH weekend in a row I'll be making these. SUPER easy recipe to follow. My friends love em!
Loved the Ocean Colour Scene background..................missed you guys, not had net since July 16 as my bag/phone/net was stolen.....now I face this recipe at 7.06am in Asia......u sadists! Loved it, just want u back in my life daily!!!! Thx xxxxx
you guys are great fun and people should just be more cool with you ! I really enjoyed watching your video and thought that everything was clear and as you said the recipes is on your site ! I'am going to take some time to go through all your recipes
! Many thanks
It's best to eat them as soon as possible. They'll last a few days but the texture won't be as good as fresh ones!
This is so popular in Philippines, thanks for posting this I'm excited to try and make it!
try 180ºC for 20-25 minutes
Definitely one of my favorite videos. You guys are just hilarious! Keep up all your hard work and keep making awesome videos!
Not sure! Let us know how that goes :P
I love you guys! As how you Brits put it-just brilliant!! X
Fantastic You made it look so Simple and Easy to make I'm gonna try your recipe guys Thank You
i admit--this is my 5th time watching this video! I really can't stay away because of the alluring thumbnail. Well done Sorted !!! :)
I want some so bad right now. I've already been craving donuts, now you show me these?! I would totally inject mine with raspberry jam and top with whipped cream. yum!
Love watching your videos! You guys are so funny, not to mention quite easy on the eyes!
Now, I just have to think of an occasion to make these.