{"id":1214017,"date":"2023-12-22T10:00:39","date_gmt":"2023-12-22T15:00:39","guid":{"rendered":"https:\/\/www.prime-wow.com\/?p=1214017"},"modified":"2023-12-22T10:00:39","modified_gmt":"2023-12-22T15:00:39","slug":"fry-day-old-croissants-in-ghee-and-cinnamon-sugar","status":"publish","type":"post","link":"https:\/\/www.prime-wow.com\/?p=1214017","title":{"rendered":"Fry Day-old Croissants in Ghee and Cinnamon Sugar"},"content":{"rendered":"

My love for grocery store croissants has been well-documented. While they lack the air structure of those you\u2019d find at a Parisian bakery, they\u2019re delightfully soft and greasy, and I don\u2019t feel bad if they go a little stale. I have mitigation strategies, some of which are more even more delicious than a plain croissant. I\u2019ll usually make croutons<\/a> or croissant brittle<\/a>, but on one recent night, I decided to use a stale croissant to make cinnamon-sugar toast, frying it in ghee to give it heaps of texture and flavor.<\/p>\n

This preparation, which doesn\u2019t really have a name, lives in between fried cinnamon-sugar toast<\/a> and the aforementioned croissant brittle. The ghee gives the cinnamon and sugar something to stick to, and when fried, the sweet, aromatic mixture caramelizes on the thin, flaky layers of the pastry, effectively candying them. It\u2019s divine, and so easy to make, even a wildly high person could do it. (Not that I know anything about that.)<\/p>\n

I like using ghee<\/a> because it doesn\u2019t brown like butter. This allows you to track the state of the sugar a little easier, because you won\u2019t have to worry about confusing browned milk solids with caramelized sugar bits. You can<\/em> use butter, of course; it will still taste good, though I recommend dropping the heat down a little so the butter doesn\u2019t burn before the sugar caramelizes. Enjoy these crispy beauties with a little jam, a scoop of ice cream, or all by themselves.<\/p>\n

Fried Croissant Cinnamon Toast<\/h2>\n

Ingredients:<\/h2>\n