Homemade Cronuts: The Ultimate Flaky Pastry Hybrid

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Introduction

Cronuts—the legendary croissant-doughnut hybrid—are a pastry lover’s dream come true. With their flaky, buttery layers and irresistible glaze, these treats are worth every minute of effort. While they require some time (thanks to laminated dough), the result is a golden, sugar-dusted masterpiece that puts any bakery version to shame.
This recipe breaks down the process into manageable steps, with options for frying or baking. Perfect for special occasions or when you want to impress!

Ingredients

For the Dough:

3½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
1 tsp salt
1 tbsp active dry yeast
¾ cup (180ml) warm milk (110°F/43°C)
1 large egg
1 tsp vanilla extract
1 cup (230g) unsalted butter, cold (for laminating)

For Frying & Finishing:

4 cups vegetable oil (for frying)
1 cup granulated sugar + 1 tbsp cinnamon (for coating)
Optional Glaze: 1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla

Step-by-Step Instructions

1. Make the Dough

  1. Activate yeast: Mix warm milk, 1 tbsp sugar, and yeast. Let sit 5–10 mins until foamy.
  2. Combine dry ingredients: Whisk flour, remaining sugar, and salt in a large bowl.
  3. Add wet ingredients: Pour in yeast mixture, egg, and vanilla. Mix until a shaggy dough forms.
  4. Knead 5–7 mins until smooth. Cover and let rise 1 hour or until doubled.

2. Laminate the Dough (Create Layers)

  1. Roll out dough into a 12″x12″ square.
  2. Butter block: Place cold butter between parchment and pound into a 6″x6″ square.
  3. Encase butter: Place butter in center of dough, fold edges over to seal.
  4. First fold: Roll into a 18″x8″ rectangle, then fold like a letter (tri-fold). Chill 30 mins.
  5. Repeat folds 2 more times, chilling between each.

3. Shape & Proof

  1. Roll dough to ½” thickness. Cut into rings (use a donut cutter or two round cutters).
  2. Place on parchment, cover, and proof 45–60 mins until puffy.

4. Fry the Cronuts

  1. Heat oil to 350°F (175°C) in a deep pot.
  2. Fry 1–2 at a time, 1–2 mins per side, until golden. Drain on paper towels.

5. Finish & Serve

  • Toss in cinnamon sugar while warm.
  • For glaze: Mix powdered sugar, milk, and vanilla. Drizzle over cooled cronuts.

Tips for Success

🔥 Keep butter cold—warm butter will leak out during folding.
⏳ Patience pays: Don’t rush proofing or laminating.
🍩 Baking option: Brush with butter, bake at 375°F (190°C) for 15–20 mins (less flaky but easier).
🔄 Make ahead: Prepare dough the night before, refrigerate, and fry in the morning.

Why You’ll Love Them

These cronuts deliver the crispy exterior of a donut with the honeycomb layers of a croissant. Serve them fresh with coffee for a next-level breakfast or brunch centerpiece.
Warning: One bite and you’ll be hooked! 🥐🍩

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