Why You’ll Love This Recipe
I love how Cronuts give me the best of both worlds—light and airy on the inside, crisp and sugary on the outside. They’re perfect for a weekend baking project or a special brunch. I can fill them with pastry cream, jam, or leave them plain and still get a showstopping result that tastes like it came from a gourmet bakery.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Store-bought puff pastry (or homemade croissant dough if I’m feeling ambitious)
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All-purpose flour (for dusting)
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Vegetable oil or canola oil (for frying)
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Granulated sugar (for coating)
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Optional: pastry cream, jam, or glaze for filling or topping
directions
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I thaw the puff pastry according to package directions and lightly flour my surface.
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I stack two sheets of puff pastry together to create thickness, pressing lightly to seal.
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Using a round cutter (about 3 inches) and a smaller cutter for the center, I cut out doughnut shapes.
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I re-roll scraps carefully if I need more.
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I heat oil in a deep pan to 350°F (175°C).
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I fry the cronuts in batches, turning halfway, until they’re golden brown and puffed—about 2–3 minutes per side.
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I transfer them to paper towels to drain, then immediately toss them in sugar while still warm.
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If filling, I use a piping bag to add cream or jam once they cool, or drizzle with glaze.
Servings and timing
This recipe makes 6–8 cronuts, depending on the size of the cutters. It takes about 45 minutes including prep, frying, and cooling time (using pre-made dough).
Variations
I sometimes fill my cronuts with vanilla pastry cream, chocolate ganache, or raspberry jam. For a seasonal twist, I add cinnamon to the sugar coating or use pumpkin spice glaze in the fall. I’ve even made mini cronuts for bite-sized treats that are perfect for parties.
storage/reheating
Cronuts are best the day I make them, as they can lose their crispiness. If I have leftovers, I store them at room temperature in an airtight container for up to 1 day. To revive them, I pop them in a 300°F oven for a few minutes. I don’t recommend refrigerating or freezing them, as it affects the texture.
FAQs
Can I use homemade dough?
Yes, I’ve made cronuts with homemade croissant dough for the full experience—it’s more time-consuming but incredibly rewarding.
What oil is best for frying?
I use neutral oils like vegetable or canola oil with a high smoke point. They fry the dough evenly without adding flavor.
Do I have to fill them?
Not at all. I often leave mine unfilled or just drizzle with glaze if I’m short on time—they’re still amazing.
How do I prevent them from getting greasy?
I make sure the oil stays at a steady 350°F and don’t overcrowd the pan. Letting them drain well on paper towels helps too.
Can I bake instead of fry?
Technically yes, but I’ve found baking won’t give that signature crispiness. Frying is key for the true cronut texture.
Conclusion
The Cronut is a playful, indulgent treat that never fails to impress. I love how easy it is to recreate this bakery-style pastry at home with just a few ingredients. Whether I keep it simple or go all out with fillings and toppings, it’s always worth the effort—and always gone in minutes.
Cronut
A flaky, buttery croissant-donut hybrid that’s fried to golden perfection and finished with sweet glaze or sugar.
- Prep Time: 2 hours (including resting)
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8–10 cronuts
- Category: Breakfast, Dessert, Pastry
- Method: Fried, Laminated Dough
- Cuisine: French-American Fusion
- Diet: Vegetarian
Ingredients
For the Dough:
2 1/4 tsp active dry yeast (1 packet)
1/4 cup warm water (110°F/45°C)
1/2 cup warm milk
3 tbsp granulated sugar
1 tsp salt
1 large egg
2 tbsp unsalted butter, melted
2 1/2 cups all-purpose flour (plus extra for rolling)
For the Butter Block (for laminating):
1 cup (2 sticks) unsalted butter, cold
1 tbsp flour
For Frying:
Vegetable or canola oil
Optional Filling & Toppings:
Pastry cream or jam (for filling)
Granulated sugar, cinnamon sugar, or glaze
Chocolate or vanilla icing (optional)
Instructions
Activate yeast: In a bowl, mix warm water with yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
Make the dough: In a large bowl, combine yeast mixture with milk, sugar, salt, egg, melted butter, and flour. Knead until smooth (about 5–7 minutes). Cover and refrigerate for 1 hour.
Prepare butter block: Mix cold butter with 1 tbsp flour and shape into a square between parchment. Chill until firm.
Laminate dough: Roll dough into a rectangle, place butter block in center, and fold like a letter. Roll out and fold again 3 more times, chilling 30 minutes between each fold.
Final roll & cut: Roll laminated dough to 1-inch thick. Use doughnut cutters to cut shapes. Place on a lined tray, cover, and let rise for 30–45 minutes.
Fry: Heat oil to 350°F (175°C). Fry cronuts for 2–3 minutes per side until golden. Drain on paper towels.
Finish: Toss in sugar or glaze. Optionally, inject with pastry cream or fill with jam.
Notes
For a shortcut, use store-bought puff pastry, though texture won’t match true laminated dough.
Make ahead by preparing the dough and refrigerating overnight.
Best eaten fresh, but can be stored in an airtight container for 1 day.
