Updated: 07/29/2013 11:09 AM | Print Story |  Email


It’s the hybrid of a croissant and a donut, created by a pastry chef in New York City.  The craze has now hit the Twin Cities and Katy Gerdes, co-owner of Angel Food Bakery, is here to show us how to make the Cro-Knot!

Cro*Knot Dough

Makes aprox 12-14 Cro*Knots

2 C flour
2 C bread flour
2oz sugar
1tsp kosher salt
½# + 5Tbsp COLD butter
1/2 C milk, room temp
1/2 C water, room temp
1 ¼Tbsp active dry yeast
8 C veggie oil
8 C powdered sugar
2 Tbsp vanilla extract
hot water

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

Put dough into large bowl, cover with plastic wrap on dough and plastic bag around bowl. Place in refrigerator and chill for at least 12 hours.

The next day, roll dough out to approx ½” thick and make a “fold” (fold 1/3 towards center, then on other side, fold 1/3 over the first side, just like folding a business letter). Turn dough 90degrees and repeat rolling & folding. Do this process for 3 “turns” total.  Wrap dough loosely (but fully) in plastic wrap, place on cookie pan and plastic bag around pan. Place in refrigerator and chill for at least 12 hours, preferably a full day.

Roll dough out to ½” thick. Cut dough into either donut shapes or into strips (aprox 1”X6”). If making knots, roll strips out to approx 10” long, twist and tie into knots. Place donuts or knots onto cookie pan and cover loosely. Let rise in warm place approx 2 hours.

Meanwhile, heat veggie oil up to 350 degrees. In bowl, combine powdered sugar & vanilla extract. Whisk in enough hot water to create thin glaze (should coat end of spoon nicely). Set aside.

When cro*knots are double in size, fry for approx 1½  minutes on each side (until dark golden brown). Remove from oil and dip in glaze immediately.