19 #SundaySupper - Gluten Free Cronuts

Happy Sunday everyone! Today the Sunday Supper group is doing a New Year's celebration theme. The recipes you see this week will either be reflections on the past year, or resolutions for next year. I love to convert recipes and make them gluten free, so I wanted to kick off the new year with a real challenge: cronuts. Cronuts were a 2013 food trend that married donuts and croissants. I've never eaten one, nor had a ever seen one in person. So I set out on the internet to look for how to make cronuts, made a few attempts, and came up with the recipe below. It takes quite a bit of work, but it is totally worth it! I love the taste and smell you get some from something deep fried, and the flakiness that comes from folding cold butter into a pastry dough. (Credit for the original recipe at: http://www.food.com/recipe/homemade-cronuts-507239)

Check out all of the recipes from everyone, and be sure to join us at 7pm EST for Twitter chat!

Join us this weekend for Reflections and Resolutions!
Breakfast

• Snowman Eggnog Pancakes from Shockingly Delicious
• Baked Oatmeal from In The Kitchen With Audrey and Maurene
• Chia Seed Breakfast Pudding from girlichef

Appetizers & Snacks

• Bourbon Pecan Chocolate Popcorn from Cupcakes & Kale Chips
• Moroccan Cigars from Jane’s Adventures in Dinner
• Baked Camembert with Caramel and Pecans from That Skinny Chick Can Bake
• Pancetta & Goat Cheese Crostinis from Country Girl in the Village
• New Year's Brezel from The Not So Cheesy Kitchen
• Sweet and Savory Mixed Nuts from Peanut Butter and Peppers
• Glazed Snickerdoodle Bars with Walnuts from Pies and Plots
• Champagne Shrimp and Pasta from Cindy's Recipes and Writings

Main Dishes & Sides

• Minestrone Any Way from Hot Momma’s Kitchen Chaos
• Pecan-Crusted Rainbow Trout from Small Wallet, Big Appetite
• Mushroom Risotto from Hezzi-D's Books and Cooks
• Zapiekanka (Polish 'pizza') from Curious Cuisiniere
• Hoppin' John for Good Luck from The Wimpy Vegetarian
• Italian Vegetable Soup from The Foodie Army Wife
• Chicken stuffed with Mozzarella and Prosciutto from Family Foodie
• Black-Eye Pea and Greens Casserole and Wine Pairings from ENOFYLZ Wine Blog

Desserts & Drinks

• Candied Bacon Bourbon Bloody Mary from The Girl In The Little Red Kitchen
• Peanut & Pretzel Bark from Killer Bunnies, Inc.
• Cherry Almond Blondies from Mess Makes Food
• Apricot Fizz from Magnolia Days
• Celebration Mimosas from Kudos Kitchen By Renee
• Dark Chocolate Cake Doughnuts from What Smells So Good?
• Gluten Free Cronuts from No One Likes Crumbley Cookies
• Spiced Cranberry Apple Crisp from Neighborfood
• Blood Orange Mimosas from Take A Bite Out of Boca

Active Prep Time: 45 minutes
Inactive Prep Time: 4 hours
Bake Time: 15 minutes

Ingredients
3/4 cup warm milk
1 tbsp active dry yeast
1/3 cup sugar
2 eggs
1 1/2 tsp vanilla

1 1/2 cup sweet rice flour
3/4 cup potato flour (not starch)
1/2 cup tapioca starch
1/4 brown rice flour
4 tbsp xantham gum
1 tsp salt

1/4 cup sweet rice flour
1 cup room temperature butter

3 tbsp maple syrup
1 1/2 tbsp heavy cream
1/2 cup powdered sugar

1 quart canola oil

Steps
In a bowl, mix the milk, yeast, sugar, eggs, and vanilla together. In another small bowl, mix the flours, starch, gum, and salt together. Mix the flour blend into the milk mixture, half a cup at a time, until the dough forms. Cover in plastic wrap and refrigerate for 30 minutes.

Beat the butter and 1/4 cup flour together. Between two parchment paper pieces, roll the dough out to 1/8 inch thick rectangle. Spread the butter evenly over the dough, and then fold the dough in thirds like you would fold a letter, then fold into a square shape. Wrap in the paper, and refrigerate for 30 minutes.

After the 30 minutes, roll the dough into a 1/8 inch rectangle, and repeat the folding process. Refrigerate for 30 minutes. Repeat this process twice, and refrigerate for an hour after the final time.

Whisk the sugar, syrup, and cream together. Set aside.

In a pot, preheat the oil to 350F. Roll the dough out into 1 inch thickness, and cut into doughnut rings. Deep fry the dough until golden. Drain the oil on paper towels, and drizzle the frosting over the cronuts. Enjoy!