Homemade Cronuts
Delightful fusion of croissant and donut featuring flaky layers and a sweet sugary coating, perfect for breakfast or special occasions.
Ingredients
Dough Ingredients
- 3/4 cup whole milk, warmed Adds richness to the dough.
- 2 1/4 teaspoons active dry yeast Provides necessary lift for fluffy texture.
- 1/4 cup granulated sugar, divided Contributes to both the dough and crispy outer layer.
- 3 cups all-purpose flour, plus more for rolling Vital for creating layers.
- 1 teaspoon fine salt Enhances flavor.
- 1 large egg, room temperature Adds richness and moisture.
- 2 tablespoons unsalted butter, softened Elevates flavor.
- 1 cup cold unsalted butter Improves flakiness.
- 2 tablespoons all-purpose flour (for preparing butter) Prevents butter from being greasy.
Frying and Coating Ingredients
- 6 cups neutral oil (for frying) Ensures crispy texture.
- 1/2 cup granulated sugar (for cinnamon sugar coating) Sweetens the exterior.
- 1 teaspoon ground cinnamon Adds warmth.
- 1 cup powdered sugar For glazing.
- 2-3 tablespoons whole milk (for glaze) Creates creamy texture.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 pinch fine salt Balances sweetness in the glaze.
Instructions
Yeast Activation
- In a small bowl, stir together the warm milk, active dry yeast, and 1 tablespoon of sugar. Allow to stand for about 5-10 minutes until foamy.
Dough Preparation
- In a stand mixer, combine the foamy yeast mixture with flour, remaining sugar, salt, egg, and softened butter. Mix on low speed until combined, then knead for 4-5 minutes.
- Cover the bowl with a cloth and let the dough rise in a warm spot until puffy, approximately 1 hour.
Butter Layer Preparation
- Mix cold butter with 2 tablespoons of flour until pliable. Shape into a rectangle, wrap in plastic, and chill for 20-30 minutes.
Incorporate the Butter
- Roll out dough into a larger rectangle, place chilled butter in center, and fold dough over to seal edges.
Layer Creation
- Roll dough into a long rectangle, fold into thirds, wrap in plastic, and chill for 30 minutes. Repeat rolling and folding two more times.
Cronut Cutting
- After final chill, roll out to 1/2 inch thick. Cut out cronuts using cookie cutters and let them proof for 45-75 minutes.
Frying
- Heat neutral oil to 350°F (175°C) and fry cronuts until golden brown, about 90 seconds to 2 minutes per side. Drain on a rack.
Cinnamon Sugar Coating
- While warm, roll cronuts in a mixture of sugar and cinnamon.
Glaze Preparation
- Whisk together powdered sugar, milk, vanilla, and salt until smooth. Dip tops of cooled cronuts into glaze and allow to set.
Notes
For best results, ensure butter is properly chilled and don’t rush proofing times.