Cronuts
Indulge in the ultimate fusion of flaky pastry and fried decadence with these homemade Cronuts, a sensational twist on classic donuts and buttery croissants. This recipe combines the rich layers of laminated dough with a perfectly golden, crisp exterior, achieved through careful folding and deep frying. With a luscious vanilla glaze to top it off, each bite is a heavenly balance of sweet, light, and airy perfection. While it does require some time for proofing and meticulous folding to create those iconic layers, the result is a show-stopping treat that’s worth the effort. Ideal for impressing guests or treating yourself to a bakery-level delight at home, these Cronuts are a must-try for lovers of gourmet pastries. Perfect your breakfast, brunch, or dessert spread with this irresistible creation!
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Ingredients
- 300 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 50 grams Unsalted butter (softened)
- 120 ml Whole milk (warmed)
- 50 ml Water (warmed)
- 7 grams Active dry yeast
- 1 Large eggs
- 200 grams Unsalted butter (for laminating dough)
- 1000 ml Vegetable oil (for frying)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for glaze)
Directions
Step 1
In a bowl, combine warmed milk, water, and granulated sugar. Sprinkle the yeast on top and let it bloom for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Add the softened butter, the bloomed yeast mixture, and the egg. Mix until a smooth dough forms.
Step 3
Knead the dough for 5-8 minutes, or until smooth and elastic. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Step 4
Roll out the dough on a lightly floured surface into a rectangle (approximately 10x15 inches). Spread the cold unsalted butter (for laminating) evenly over two-thirds of the dough.
Step 5
Fold the dough like a letter: fold the unbuttered third over the middle third, then fold the remaining third on top. Rotate the dough 90 degrees and roll it out again into a rectangle.
Step 6
Perform three more folds, chilling the dough for 30 minutes between each fold to maintain the cold butter layers. After the final fold, chill the dough in the fridge for 1 hour.
Step 7
Roll out the laminated dough to about 1/2 inch thickness. Using a donut cutter (or two round cutters), cut out donut shapes. Place them on a baking tray lined with parchment paper. Cover and let rise at room temperature for 30 minutes.
Step 8
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C (350°F). Fry the cronuts in small batches for 2-3 minutes per side, or until golden brown and puffed.
Step 9
Remove the cronuts from the oil and place them on a cooling rack to drain and cool slightly.
Step 10
Prepare the glaze by whisking powdered sugar, vanilla extract, and milk together in a small bowl until smooth.
Step 11
Dip the tops of the warm cronuts into the glaze, letting any excess drip back into the bowl. Allow the glaze to set for 10-15 minutes before serving.
Nutrition Facts
| Serving size | (1971.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 12223.6 |
| Total Fat 1214.9g | 0% |
| Saturated Fat 275.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 738.8mg | 0% |
| Sodium 2533.1mg | 0% |
| Total Carbohydrate 390.8g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 156.8g | |
| Protein 47.0g | 0% |
| Vitamin D 259.5IU | 0% |
| Calcium 308.5mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 809.5mg | 0% |
Source of Calories