Description
This homemade cronut recipe uses laminated dough (the same dough used for croissants), deep-fried to crispy perfection and finished off with a sweet glaze. Filled with creamy pastry cream, fruit jam, or even a rich chocolate ganache, these homemade cronuts are sure to impress your family and friends. Whether you’re a beginner or an experienced baker, this guide will walk you through the process step by step, ensuring your cronuts turn out perfect every time.
Ingredients
For the Cronut Dough:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cup warm milk (about 110°F or 43°C)
- 1/2 cup unsalted butter, softened (for dough)
- 1 large egg
- 1/4 cup warm water (about 110°F or 43°C)
- 1 tablespoon vanilla extract
- Vegetable oil (for frying)
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Fillings (choose one or more):
- Pastry cream (for a classic filling)
- Fruit jam (e.g., strawberry, raspberry, or blueberry)
- Chocolate ganache (for a rich, indulgent filling)
Instructions
In a small bowl, dissolve the active dry yeast in 1/4 cup warm water along with a pinch of sugar. Stir well and allow the mixture to sit for 5–10 minutes until it becomes frothy. This step is crucial as it activates the yeast, which will help the dough rise.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Once the dry ingredients are well combined, add the yeast mixture, warm milk, 1 egg, and 1 tablespoon vanilla extract. Mix the ingredients together until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. This process will develop the gluten in the dough, which helps give the cronut its chewy and flaky texture.
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm, draft-free area for about 1 hour or until it doubles in size.
Once the dough has risen, punch it down to release the air. Roll the dough out into a large rectangle, approximately 1/2 inch thick. Spread a thin layer of softened butter (about 1/2 cup) evenly over the dough.
Fold the dough into thirds, like a letter, then roll it out again to a similar thickness. Repeat this buttering and folding process 2 more times. This technique, known as lamination, creates the flaky layers of the cronut.
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough is important because it solidifies the butter layers and helps prevent the butter from melting during frying, keeping the layers intact.
After the dough has chilled, roll it out one more time to a thickness of about 1/2 inch. Use a cronut cutter (or two ring cutters) to cut out donut shapes. You’ll need one large cutter for the outer edge and a smaller cutter for the hole in the center.
Place the shaped cronuts on a parchment-lined baking sheet. Cover them with a cloth and let them rest for about 15–20 minutes. This resting time allows the dough to relax and puff up during frying.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the cronuts into the hot oil, frying a few at a time. Fry them for about 2–3 minutes on each side, or until they are golden brown and crispy. Be sure to keep an eye on the oil temperature to ensure the cronuts fry evenly.
Use tongs or a slotted spoon to remove the cronuts from the oil and place them on paper towels to drain any excess oil. Once they’ve cooled slightly, dip them into the vanilla glaze or drizzle the glaze over the cronuts. For the glaze, simply whisk together 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
If you’re using a filling, you can fill the cronuts with pastry cream, fruit jam, or chocolate ganache. Use a pastry bag to pipe the filling into the center of each cronut. This step adds an extra layer of sweetness and richness to the cronut.
Notes
1. Dough Lamination: The key to a flaky cronut lies in the lamination process. Be sure to fold and roll the dough at least three times to create those perfect layers. Don’t rush this step!
2. Oil Temperature: Keep a close eye on the temperature of the frying oil. If the oil is too hot, the cronuts will burn on the outside while remaining raw on the inside. If it’s too cool, they will absorb too much oil and become greasy. A thermometer is essential for this step.
3. Resting Time: Don’t skip the resting time after cutting out the cronuts. Allowing the dough to rest helps the layers set and puffs them up during frying.
4. Chill the Dough: After each step of rolling and folding the dough, it’s important to chill it for at least 30 minutes. This makes the dough easier to handle and keeps the butter solidified, ensuring a crisp, flaky texture.
5. Fillings: You can get creative with the fillings! Classic options include pastry cream, fruit jams, and chocolate ganache, but feel free to experiment with other flavors such as lemon curd, maple syrup, or even a whipped cream filling.
6. Filling the Cronuts: If you prefer a more structured filling, you can use a piping bag to inject the filling into the cronuts after they’ve been fried and glazed. Alternatively, you can simply drizzle the glaze over the top for a lighter option.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French-American Fusion
Nutrition
- Calories: 320 kcal
- Sugar: 14g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg