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The hybrid of two of the best breakfast pastries on this planet. The cronut, the delicious union of a croissant and a donut. And you can make them at home. Chef Mosi from Oteos restaurant shows us how to make one. You can also grab a fresh cronut from Oteos restaurant located in Lindon.
CRONUT DOUGH
2 tbsp European-style butter (at least 82% fat), melted, slightly cooled, plus more for bowl.
1 tbsp active dry yeast
3 tbsp sugar
1 tbsp kosher salt
3 cups of all purpose flour, plus more for surface.
