Must eats in Jersulam and amazing Cronut recipe
 
Makes 12 cronuts:
Ingredients
For the Coronuts:
  • 300 grams all purpose flour
  • 45 grams sugar
  • 18 grams fresh yeast
  • 100 ml water
  • 60 ml milk
  • 30 g soft butter
  • 6 grams table salt
For Folding
  • 160 grams of butter
Instructions
For the dough
  1. To a mixer bowl, add flour, sugar, yeast, water, milk, butter and salt. using a kneading hook, knead together for about 8-10 minutes, until a firm, non-sticky dough is formed. Grease a bowl with butter and wrap in plastic, refrigerate for 8 hours.
For the folding butter:
  1. Slice the butter lengthwise into rectangles about half a cm thick, and place them side by side on a baking paper to form a large rectangle. Place another baking paper on top and, using a rolling pin, roll the butter until a uniform rectangle of 12cm * 15cm (5inch/6inch) is formed. cover with the baking paper and keep refrigerated until use.
Folding
  1. Flour your surface lightly and roll the cold dough into a rectangle of about 15 x 25 cm (6inch/10inch), place the butter on top and fold the dough above it to cover completely. pinch around to make sure it's sealed inside and turn it around so that the fold is turned towards you.
  2. Roll out again (no need to cool at this time) and make a 3 fold (envelope). Wrap in plastic wrap and cool for about half an hour.
  3. After half an hour roll again and this time make a 4 fold (book). Wrap in plastic wrap and cool for 3 hours until the dough is very cold.
  4. Roll out the dough again and make another 3 fold. Wrap and cool for half an hour. The dough is now ready for shaping.
  5. Roll out the dough to a thickness of 1.5 cm (0.5inch). Use a 8.5cm (3.2inch) cookie cutter to cut out the cronuts and a 2.5cm (1inch) cutter to cut a smaller circle in the middle (I used the back side of a piping nozzle). Place them on a tray lined with baking paper and cover with a loose plastic bag.
  6. Let the dough rise for about 1-2 hours, until it has doubled and fry in hot oil (180 degrees) for about 1 minute on each side, until golden and crisp outside but still soft and chewy in the middle.
  7. Place onan absorbent paper to release all the oil and let cool completely
  8. You can fill with patisserie cream and cover with chocolate ganache or even just roll in sugar, fill with nutella, lemon curd, whatever you like.
Recipe by at https://www.kerenruben.com/cakes-and-desserts/must-eat-in-jerusalem-and-an-amazing-cronut-recipe/%20