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  1. In a large bowl, whisk together the flour, yeast, sugar and salt. Add vanilla extract and vegetable oil to the warm milk. Knead in a food processor or hand mixer fitted with a dough hook for 4 minutes. Be patient. This dough is a little soft. That's right. Knead the dough by hand on a lightly floured work surface for a few minutes. The dough stays quite soft.

  2. Return to the rinsed bowl, cover with a damp cloth and allow to rise for 2 to 3 hours (depending on room temperature) until tripled in size.

  3. Take the dough out of the bowl, punch down, knead briefly and put it back into the bowl. Now let it rise in the fridge for an hour (wrapped in cling film) until it has almost doubled in size.

  4. While the dough is rising in the fridge, place the cold butter between 2 sheets of parchment paper. Tap the butter with a rolling pin and roll out into a flat 20cm x 20cm square. Put back in the fridge.

  5. After an hour, take the dough out of the fridge and place it on a lightly floured work surface. Roll out into a large circle, approx 50cm in diameter. Put butter in the middle. Fold the corners of the dough in toward the center, like a packet. Pinch ends to seal. Make sure that the work surface is always lightly floured.

  6. Now the dough is turned twice: roll out the dough into a rectangle approx. 40 cm long. Fold one end of the dough in toward the center, fold the other end over like a letter to form a square. Now turn the dough to the left, roll out about 40 long and fold again like a letter. Now the dough is turned 2 times. The dough is turned a total of 6 times. Leave in the fridge for 60 minutes.

  7. After an hour in the refrigerator, the dough is turned a third and fourth time, see point 6. Make a note of how many times you have rolled out the dough – it should be four times in total so far. Let the dough rest in the fridge for an hour before repeating point 6 one last time.

  8. After the 6th turn, wrap the dough in cling film and let it rest in the fridge for another one to a maximum of eight hours.

  9. Roll out the dough for the barcronuts. Let the dough stand on the lightly floured work surface for 5 minutes before rolling it out to a thickness of 1 cm. Line a baking sheet with a cake towel. Cut out the donuts as close together as possible. The dough must not be rolled out more than once. Let the donuts and holes rise on the kitchen towel for 30 minutes

  10. Meanwhile, heat the oil in a deep saucepan to 190°C. Set aside a trellis. Fry the barcronuts for a minute and a half on each side. Drain and place on the grid. Roll in cinnamon/sugar. Continue until all donuts are fried. Now inject the crème pâtissiere four times per barconut. Decorate with glaze if desired!

Cream Patissier
  1. Beat the egg yolks together with the sugar. Sift in the flour and starch and continue beating until very smooth.

  2. Bring the milk to almost a boil in a saucepan. Remove from the heat and slowly add to the egg yolk mixture. Keep beating so the mixture doesn't curdle. Add the vanilla extract.

  3. Pour the entire mixture back into the saucepan and heat until simmering, beating constantly. When it boils, continue beating until thickened, about 30 to 60 seconds.

  4. Pour into a metal bowl to cool. Keeps - covered with cling film - in the fridge for 3 days.


  • For approx. 8 barconuts & approx. 12 barconut holes


  • 125g flour 405

  • 125g flour 550

  • 7 grams of dry yeast

  • 1 tablespoon of sugar

  • 1 tsp salt

  • 170 ml warm milk

  • 1 tsp vanilla extract

  • 2 tbsp neutral vegetable oil

  • 160g cold butter

  • For frying:

  • 3 to 4 liters of grapeseed oil, at least 9 to 10cm deep oil in the pot

  • For rolling:

  • 1 tsp ground cinnamon

  • 4 tbsp sugar

Glaze, mix together:
  • 3 tablespoons whole milk or coconut milk

  • about 150 to 180g powdered sugar

Cream Patissier
  • 2 egg yolks

  • 35g sugar

  • 1.5 tbsp flour

  • 1.5 tbsp starch

  • 2 tsp vanilla extract

  • 200ml milk

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