You already know the story of how Erin Gardner of Wild Orchid Baking and I hopped on the Cronut bandwagon and spent a day in her amazing bakery testing store-bought doughs for making fauxnuts. As much as we may all want to get our hands on the genuine article, the fauxnuts Erin and I dreamed up are a pretty tasty treat. Just go very heavy on the fruits and veggies for the rest of the day.
So, here’s your turn to take our results for a test drive, just in time for Father’s Day. We used a mini deep fryer to make our fauxnuts, which is definitely the safest, easiest and most-quickly-cleaned-up option, but you can also use an 8-quart saucepan filled (no further than halfway) with oil. The oil needs to be at 375 degrees, so if you’re using a saucepan, you’ll also need a candy thermometer. If you go the saucepan route, the oil will take about 10-15 minutes to come to temperature and then you’ll need to pay attention to your burner to keep the oil at the right temperature.