Homemade Cro-Knot Dough

© Adrian Danciu / Kinocut Pictures, LLC
Don't wait for Cro-Knots to come to a bakery near you, learn how to make them at home. Watch Angel Food Bakery's Katy Gerdes walk Andrew Zimmern though the steps of rolling and folding, cutting and tying traditional croissant dough into knots, then try it yourself using the recipe below as a guide. Experiment with the process as you see fit. Try adding different flavors to the glaze and various filings — savory and sweet — to the strips of dough before you tie and fry it. But be warned: Cro-Knots in any combination are highly addictive. A plain old doughnut will be no substitute for the intricate layers of fried croissant dough, dipped in glaze and served warm. Read enough? Then it's time to get started.

Makes: 12-14 Cro-Knots

2 cups all-purpose flour
2 cups bread flour
2 ounces sugar
1 teaspoon kosher salt
1/2 pound plus 5 tablespoons cold butter
1/2 cup milk, room temperature
1/2 cup water, room temperature
1 1/4 tablespoon active dry yeast
8 cups vegetable oil
8 cups powdered sugar
2 tablespoons vanilla extract
Hot water

Day 1
In large bowl, whisk dry ingredients together. Grate butter into flour and toss gently to coat butter with flour. Mix milk, water and yeast (does not need to bloom). Pour wet ingredients into dry and combine with spatula. Dough should feel soft and pliable, just like biscuit dough.

© Adrian Danciu / Kinocut Pictures, LLC

Cover dough with plastic wrap and place bowl inside a plastic bag. Set in refrigerator and chill for at least 12 hours.

© Adrian Danciu / Kinocut Pictures, LLC

Day 2
Roll dough out to approximately 3/4-inch thick. Fold 1/3 toward center, then on other side, fold 1/3 over the first side, just like folding a business letter. Turn dough 90 degrees and repeat rolling and folding. Do this process for three turns total.  Wrap dough loosely but fully in plastic wrap, place on cookie pan and place plastic bag around pan. Place in refrigerator and chill for at least 12 hours, preferably a full day.

Day 3
Roll dough out to 3/4-inch thick. Cut dough into either donut shapes or into strips (approximately 1 inch by 6 inches). If making knots, roll strips out to approximately 10-inches long, twist and tie into knots. Place donuts or knots onto cookie pan and cover loosely. Let rise in warm place until double in size and puffy; approximately two hours.

© Adrian Danciu / Kinocut Pictures, LLC

Meanwhile, heat vegetable oil to 375 degrees. In bowl, combine powdered sugar and vanilla extract. Whisk in enough hot water to create thin glaze (glaze should coat the end of a spoon nicely). Set aside.

When Cro-Knots are double in size, fry for approximately 1 1/2 minutes on each side, until dark golden brown. Remove from oil and dip in glaze immediately.

© Adrian Danciu / Kinocut Pictures, LLC