DIY Cronuts, ya'llPeople do scary, borderline illegal things with food. And when we find these outlaw recipes, we'll post them in our series, Kookery.
Cronut fever has been building for a couple of months now, and has gripped the globe to such an extent that even Dunkin Donuts in Korea is selling "New York Pie Donuts," and Seoulites are, of course, lining up around the block. Within weeks of its introduction earlier this year, chefs around the world were getting cronuts air-mailed to their bakeries to imitate, but because of the advance dough-fu necessary to get the perfect cronutty texture, making them at home remains firmly in the realm of Kookery.
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The fact that this recipe comes from SushiBytes, a food blog based in the Philippines, just adds to the Kooky layers. And it's layers that make the cronut what it is--layers of butter folded between layers of puff pastry, topped with a layer of frosting (flavored with calamansi, a Southeast Asian orange, in this recipe).
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But sometimes, to paraphrase Emily Dickinson, crazy Kookery is divinest sense: the best way to get through the layers of hype and the long lines that still start up every morning around 6 a.m. outside of Dominique Ansel's bakery (cronut's home base) in Manhattan, is just to make a batch of the things yourself. The cronut is a kooky beast, for sure, but one that you can tame in the comfort of your own home.
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