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Orange And Walnut Cronuts
If you've never heard of a cronut before, its a cross between a doughnut and a croissant. A must try!
Prep Time: 02:30
Cook Time: 00:10
2 tsp yeast
1/2 tsp organic cane sugar
1/4 cup lukewarm water
1 1/2 cup all - purpose flour
3 flax eggs ( three tbsp ground flax seed + nine tbsp water, soaked)
1 tbsp orange zest
2 tbsp coconut oil, melted
1/2 cup finely chopped walnuts
1/2 cup vegan chocolate chips
1 tbsp coconut oil
1Begin by proofing yeast. Mix warm water, yeast, and 1/2 tsp sugar in a small bowl. Set aside to foam.
2In the bowl of a stand mixer, add all dry ingredients. Stir to combine.
3Attach dough hook attachment and add remaining wet ingredients, including yeast mixture. Mix on low for 3-4 minutes until combined and a soft dough forms.
4Note: If you don't have a mixer with a dough hook, you can complete the previous step by hand using a wooden spoon and a large bowl.
5Using a spatula, scrape the dough away from the sides of the bowl. Set aside and cover with a clean towel Let rise for about 90 minutes.
6Prepare a baking sheet by covering with parchment paper or greasing with non-stick spray. Place on the prepared baking sheet and let rise again for another 45 minutes-1 hour.
7Heat oven to 375F.
8Remove the dough from the bowl and roll out on a flat floured surface. It should be about 1/2 inch thick. Using a small bowl, ramekin, mason jar, or any other round container, cut out the cronuts. Then, using the back of an iicing tip (or any other small round object), press into the center of the cronut to make a hole. Place each cronut on the baking sheet and let rise for another 10-15 minutes. Continue until all the dough has been used.
9Bake cronuts for 6-8 minutes or until very slightly browned.
10In a small saucepan over low heat, melt coconut oil and chocolate chips. Once melted, use a spoon or pastry bag to drizzle the chocolate over the cronuts. Top with chopped walnuts. Store extras in an airtight container for 1-2 days.
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