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Ingredients

• ✓ dough
• grapeseed oil
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Complete all steps in How to Make Cronuts, Part 1 (The Dough) .
2. 2 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
3. 3 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Repeat to fry cronut holes.
4. 4 Whisk confectioners' sugar, milk, and vanilla for glaze in a shallow bowl until smooth and slightly runny.
5. 5 Higher-Rising Cronuts:
6. 6 Pick up a fried cronut and gently dip the top in glaze; return to the rack and let stand until glaze has set, about 15 minutes.
7. 7 When ready to make the remaining cronuts, remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1 (The Dough) ). Let sit for 30 minutes.
8. 8 Roll dough on a floured surface into an 8x12-inch rectangle. Fold dough in thirds and roll again into a 3/4-inch thick rectangle. Use a sharp 3-inch round cutter to cut 6 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
9. 9 Line a baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto the prepared baking sheet and let rise in a draft-free place until doubled in size, about 1 hour.
10. 10 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
11. 11 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. The extra fold and thicker dough will result in taller cronuts than before. Let fried cronuts drain on racks. Repeat to fry cronut holes.
12. 12 Dip in remaining glaze and let stand until glaze sets, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ dough
• butter
• white sugar
• all-purpose flour
• salt
• egg
• vanilla extract
• nutmeg
• lemon zest
• lemon juice
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
3. 3 Bake crust in the preheated oven for 15 minutes. Remove the dish from the oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
4. 4 Place butter in mixing bowl; add sugar. Stir together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
5. 5 Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into the pie shell.
6. 6 Bake in the preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy jiggle. Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

By John Mitzewich

Ingredients

• ✓ dough
• brown sugar
• raisin
• butter
• water
• maple syrup
• vanilla extract
• egg
• heavy cream

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine brown sugar, raisins, butter, water, maple syrup, and vanilla in a saucepan over medium-low heat. Cook until butter is melted and mixture is warm but not boiling, about 5 minutes. Remove from the heat and set aside for 10 minutes to cool a bit.
3. 3 Meanwhile, use a 4-inch round cutter to cut 12 circles of dough. Line a 12-cup muffin tin with the dough circles.
4. 4 Whisk egg and cream together in a small bowl, then whisk it into the cooled raisin mixture until well combined. Spoon it into the pastry shells, filling each one about 2/3 full.
5. 5 Bake in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, watching carefully, until the pastry edges are delicately browned, about 6 more minutes. Try to catch them before the filling bubbles up and spills over the edges.
6. 6 Remove from the oven and cool in the pan for about 15 minutes before serving.

By Debutante