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Cronut

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A flaky, buttery croissant-donut hybrid that’s fried to golden perfection and finished with sweet glaze or sugar.

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.

Find it online: https://allrecipesmade.com/cronut/