In this article, we will explore a delicious and easy-to-prepare recipe.

Mastering the Art of Homemade Cronuts: A Step-by-Step Guide

If you’re a fan of pastries and indulgent treats, the cronut—a delightful fusion of a croissant and a donut—might just be your next culinary adventure. This comprehensive recipe will guide you through creating these flaky, buttery, and utterly irresistible confections right in your own kitchen.

The Origin of Cronuts

Before diving into the recipe, let’s talk a bit about the cronut’s origin. Created by pastry chef Dominique Ansel in 2013, the cronut quickly became a viral sensation. Its unique texture—a perfect blend of a croissant’s layers and a donut’s shape—captured the hearts of dessert lovers worldwide.

Recipe Overview

This recipe will teach you how to make cronuts from scratch, using a yeasted dough that’s layered with butter, similar to a croissant. You’ll fry these delicious pastries to golden perfection and finish them with a sweet vanilla glaze. Let’s get started!

Ingredients

For the Cronuts (1x)

• 1 cup of 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

1. Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for a few minutes until it blooms.

2. Mix the Ingredients: Whisk in the eggs, vanilla extract, and kosher salt. Attach the dough hook to the mixer and mix on low speed, gradually adding in the flour.

3. Knead the Dough: Continue mixing for 3-4 minutes until the dough becomes smooth and elastic and pulls away from the sides of the bowl. If it’s too sticky, add a couple more tablespoons of flour as needed.

4. Shape and Chill: Remove the dough and knead it a few times on the counter. Shape it into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

Layering with Butter

5. Roll and Butter: On a floured surface, roll out the dough to a 12×18-inch rectangle. Visually divide it into thirds. Spread 7 tablespoons of butter onto the middle third.

6. Fold and Butter Again: Fold one side over the buttered section, then spread the remaining butter on top. Fold the other side over this layer.

7. Chill Again: Place the dough on a baking sheet, cover with plastic wrap, and refrigerate for another 30 minutes.

8. Repeat the Process: Roll out the dough again to the same dimensions, and fold as before. Repeat this two more times, chilling for 30 minutes each time.

9. Final Chill: After the final fold, refrigerate for at least 1 hour.

Shaping and Frying

10. Shape the Cronuts: Roll the dough out to just under ½-inch thick. Use a donut cutter or a round cookie cutter to cut out circles, then use a smaller cutter to create the holes.

11. Fry the Cronuts: In a Dutch oven, heat 2-3 inches of vegetable oil to 350°F. Fry the cronuts in batches, 2-3 at a time, for a couple of minutes on each side until golden brown. Drain on a baking rack or paper towels.

Glazing the Cronuts

12. Prepare the Glaze: Whisk together the powdered sugar, milk, and vanilla extract.

13. Dip and Set: Dip the top of each cronut in 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 Size: 1 cronut
• Calories: 430 kcal
• Carbohydrates: 51g
• Protein: 8g
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 77mg
• Sodium: 377mg

Note: Nutrition information is automatically calculated and should be used as an approximation.

Final Thoughts

Making cronuts from scratch is a rewarding experience, especially when you bite into that first flaky, buttery layer. While this recipe requires time and patience, the end result is a delightful treat that’s well worth the effort. Enjoy your homemade cronuts with a cup of coffee or tea, and savor the satisfaction of mastering this iconic pastry!

Cronuts

Deliciously indulgent cronuts are a perfect blend of donut and croissant, offering a flaky, buttery texture with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Chilling Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 10 cronuts

Course: Dessert

Cuisine: French

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

For the Cronuts

• 227 ml milk warm (105-110°F), use oat milk for a non-dairy option
• 7 g active dry yeast 1 envelope
• 38 g granulated sugar
• 100 g large eggs room temperature
• 4 g pure vanilla extract
• 5 g kosher salt
• 450 g all-purpose flour
• 170 g unsalted butter room temperature (1½ sticks)
• 500 ml vegetable oil for frying

For the Glaze

• 85 g powdered sugar
• 14-28 ml milk
• 2 g pure vanilla extract

Equipment

• Stand Mixer
• Rolling Pin
• Baking Sheet
• Donut Cutter
• Dutch Oven
• Deep Frying Thermometer

Method

 

1. Add the milk, yeast, and sugar to the bowl of a stand mixer. Stir and then let it bloom for a few minutes.
2. Whisk in the eggs, vanilla, and salt. Attach the dough hook to the mixer. Mix on low speed while gradually adding in the flour.
3. 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.
4. 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.
5. On a floured surface, roll out the dough to a 12×18-inch rectangle. Visually divide the dough into thirds.
6. Spread 7 tablespoons of butter onto the middle portion of the dough.
7. Fold one side on top of the buttered middle third. Spread the rest of the butter on top of the folded side.
8. 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.
9. 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.
10. 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.
11. Place the dough back on the sheet pan, cover, and refrigerate for at least 1 hour.
12. 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.
13. Add 2-3 inches of oil to a Dutch oven and heat to 350°F.
14. 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.
15. Whisk together the glaze ingredients. Dip the top of each cronut in the glaze. Return to the rack to allow the glaze to set.

Notes

For a different flavor, try adding a pinch of cinnamon or nutmeg to the dough. Serve fresh for the best taste and texture.