Bakery ingredients supplier Zeelandia has created its own version of the popular American treat, the Cronut.

Called the Zeenut, the half-croissant-half-doughnut product has been launched after the success of the Cronut, which was first made by pastry chef Dominique Ansel and sold at his New York bakery, Ansel’s SoHo. Launched on 10 May 2013 and priced at $5 each, the Cronut quickly went viral with imitations appearing across the world.

London restaurant Duck & Waffle, retail bakery Bea’s of Bloomsbury and celebrity bakers Edd Kimber and Jo Wheatley have all created their own version of the American dessert.

The Zeenut is produced in the same way as a croissant with laminated pastry using the Exakt Zest mix before being deep-fried. Caroline Ratcliffe, marketing executive at Zeelandia, said: “Results in our bakery have so far proved successful and this is a concept we would love to roll out.

“The Cronut trend still appears to be very strong in the US and there is strong demand for indulgent and attractively decorated bakery products in the UK, so I certainly think there is some mileage in this trend.”

Ratcliffe added that the Zeelandia baker responsible for the recipe had a lot of experience making Danish pastries and doughnuts, which “really helped in the development of the Zeenut”.

Method

Mix flour (100%), Exakt Zest (20%) , yeast (5%) and cold water (56%) on slow speed for two minutes, then six minutes on fast speed using a spiral mixer. Mix into a well developed dough. Dough temperature should be 27-28 °C (80-82°F).

Allow to rest for five minutes. Laminate with 25% pastry fat/butter and make 3.5 turns.

Sheet out to between five and seven on pastry break dependent on required size of end product. Cut out with doughnut cutter.

Prove for 40-45 minutes.

Submerge fry for 2-3 minutes at 180-190°C.

Fill and finish as desired

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