Lemon-Glazed Cronuts

Sift the flour and divide it into two bowls: one with a quarter of the flour and the other with the remaining flour.

In the bowl with the smaller amount of flour, add the crumbled yeast and lukewarm water. Knead until you form a soft dough ball. Cover and let it rest until it rises.

In the larger bowl of flour, create a well in the center and add the remaining ingredients except for the butter. Mix everything until you have a soft dough. Let it rest for 10 minutes.

After the 10-minute rest, roll out the larger dough slightly and incorporate the reserved butter and the risen yeast dough. Knead until everything is well combined.

Roll out the dough into a rectangular shape using a rolling pin. Fold it into thirds, layering it like you would for puff pastry. Repeat this folding process four times.

Using a cookie cutter or a glass, cut the dough into circular shapes. Then, cut a smaller circle in the center of each piece to create the typical donut shape.

Place the cronuts on a baking sheet lined with parchment paper and let them rest for 20 minutes until they rise well.

Heat a generous amount of oil in a large skillet. Once hot, fry the cronuts until they turn golden brown.

Remove the cronuts from the oil and place them on paper towels to absorb any excess oil.

For the glaze, strain the lemon juice and mix it with powdered sugar. Whisk until you achieve a consistency that is neither too runny nor too thick.