In this article, we will explore a delicious and easy-to-prepare recipe.
How to Make Delicious Homemade Cronuts: A Step-by-Step Guide
If you’ve ever found yourself caught between the crispy delight of a croissant and the sweet satisfaction of a donut, then the cronut is your dream come true. This delightful pastry, a hybrid of a croissant and a donut, took the culinary world by storm when it was first introduced in New York City. Today, we’re bringing that indulgence to your kitchen with a comprehensive guide to making homemade cronuts. Whether you’re an experienced baker or a beginner, this recipe will guide you through each step to achieve those flaky, buttery layers and a sweet glaze finish.
Ingredients
For the Cronuts
- 1 cup milk (227 grams), warm (105-110°F); use oat milk for a non-dairy option
- 2¼ teaspoons active dry yeast (7 grams, 1 envelope)
- 3 tablespoons granulated sugar (38 grams)
- 2 large eggs (100 grams), room temperature
- 1 teaspoon pure vanilla extract (4 grams)
- 1½ teaspoons kosher salt (5 grams)
- 3¾ cups all-purpose flour (450 grams)
- ¾ cup unsalted butter (170 grams), room temperature (1½ sticks)
- Vegetable oil for frying
For the Glaze
- ¾ cup powdered sugar (85 grams)
- 1-2 tablespoons milk (14-28 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
Preparing the Dough
Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Stir and let it bloom for a few minutes until frothy.
Mixing: Whisk in the eggs, vanilla extract, and salt. Attach the dough hook to the mixer and mix on low speed while gradually adding the flour. Continue mixing for 3-4 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If needed, add more flour a tablespoon at a time.
Knead and Chill: Remove the dough from the mixer, knead a few times on the counter, and shape it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Laminating the Dough
Rolling and Buttering: On a floured surface, roll out the dough into a 12×18-inch rectangle. Visually divide the dough into thirds. Spread 7 tablespoons of butter onto the middle third of the dough.
Folding: Fold one side of the dough over the buttered middle portion. Spread the remaining butter on top of the folded section and then fold the other side over the second buttered portion. Place the dough on a baking sheet, cover, and chill for 30 minutes.
Repeat the Folding: Roll out the dough again to the same dimensions and repeat the folding process, turning each third inward over the middle third. Chill for another 30 minutes. Repeat this rolling and folding process two more times.
Final Chill: After the final fold, refrigerate the dough for at least 1 hour.
Shaping and Frying
Cutting the Cronuts: Roll out the dough to just under ½-inch thickness. Use a donut cutter or a round cookie cutter to cut out 8-10 circles, then use a smaller cutter for the holes. Place the donuts and holes on a lined baking sheet.
Frying: Heat 2-3 inches of vegetable oil in a Dutch oven to 350°F. Fry the cronuts in batches (2-3 at a time) for a couple of minutes on each side until golden brown. Transfer to a baking rack or paper towel-lined baking sheet.
Glazing
Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Dip and Set: Dip the top of each cronut into the glaze and return them to the rack to allow the glaze to set.
Equipment You’ll Need
- Kitchen Scale (optional)
- Stand Mixer
- Rolling Pin
- Baking Sheet
- Donut Cutter
- Dutch Oven
- Deep Frying Thermometer
Nutrition Information
- Serving: 1 cronut
- Calories: 430 kcal
- Carbohydrates: 51g
- Protein: 8g
- Fat: 22g
- Saturated Fat: 10g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 77mg
- Sodium: 377mg
- Potassium: 134mg
- Fiber: 2g
- Sugar: 14g
- Vitamin A: 521 IU
- Calcium: 50mg
- Iron: 2mg
Nutrition information is automatically calculated and should be used as an approximation.
Making cronuts at home is not only rewarding but also allows you to enjoy this pastry fresh and tailored to your preferences. Whether you’re making them for a special occasion or just a weekend treat, this recipe will ensure you achieve the perfect cronut every time. Enjoy your baking adventure!
Cronuts
Ingredients
Equipment
Method
- Add the milk, yeast, and sugar to the bowl of a stand mixer. Stir and then let it bloom for a few minutes.
- Whisk in the eggs, vanilla, and salt. Attach the dough hook to the mixer. Mix on low speed while gradually adding in the flour.
- Continue to mix on low for 3-4 minutes until the dough becomes smooth and elastic and pulls away from the sides of the bowl.
- Remove the dough from the mixer and place on the counter to knead a few times and shape into a ball.
- Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
- On a floured surface, roll out the dough to a 12×18-inch rectangle. Visually divide the dough into thirds.
- Spread 7 tablespoons of butter onto the middle portion of the dough.
- Fold one side on top of the buttered middle third. Spread the rest of the butter on top of the folded side.
- Fold the remaining side inward on top of the 2nd buttered portion.
- Place the dough on a baking sheet, cover with plastic wrap, and refrigerate for another 30 minutes.
- Roll out the dough into a rectangle about the same dimensions as before. Fold the dough using the same pattern as before, turning each third inward over the middle third.
- Place on the sheet pan, cover and refrigerate for 30 minutes.
- Repeat the process of rolling to a rectangle and folding inward 2 more times.
- Place the dough back on the sheet pan, cover, and refrigerate for at least 1 hour.
- Roll out the dough to a little under ½-inch thick.
- Use a donut cutter, round cookie cutter, or jar to cut out 8-10 circles. Use a smaller round cookie cutter to cut out the holes in the circles.
- Place the donuts and donut holes on a lined baking sheet.
- Add 2-3 inches of oil to a Dutch oven and heat to 350°F.
- Working in batches (2-3 at a time), drop the donuts into the oil and fry for a couple minutes on each side until golden brown. Transfer to a baking rack or baking sheet lined with paper towel.
- Whisk together the glaze ingredients.
- Dip the top of each cronut in the glaze. Return to the rack to allow the glaze to set.
