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4.70 from 10 votes

Cronuts Recipe

Flaky cronuts are easier to make at home than you'd think. Buttery, crispy, and so delicious!
Prep Time45 minutes
Cook Time10 minutes
2 hours 30 minutes
Total Time3 hours 25 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 cronuts
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Stand Mixer
  • Rolling Pin
  • Baking Sheet
  • Donut Cutter
  • Dutch Oven
  • Deep Frying Thermometer

Ingredients

For the Cronuts

  • 1 cup milk 227 grams, warm (105-110°F)
  • 2¼ teaspoons active dry yeast 7 grams (1 envelope)
  • 3 tablespoons granulated sugar 38 grams
  • 2 large eggs 100 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 gram
  • 1½ teaspoons kosher salt 5 grams
  • 3¾ cups all-purpose flour 450 grams
  • ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
  • Vegetable oil for frying

For the Glaze

  • ¾ cup powdered sugar 85 grams
  • 1-2 tablespoons milk 14-28 grams
  • ½ teaspoon pure vanilla extract 2 grams

Instructions

For the Dough

  • Add the milk, yeast, and sugar to the bowl of a stand mixer. Stir and then let it bloom for a few minutes.
    1 cup milk, 2¼ teaspoons active dry yeast, 3 tablespoons granulated sugar
  • Whisk in the eggs, vanilla, and salt. Attach the dough hook to the mixer. Mix on low speed while gradually adding in the flour.
    2 large eggs, 1 teaspoon pure vanilla extract, 1½ teaspoons kosher salt, 3¾ cups all-purpose flour
  • Continue to mix on low for 3-4 minutes until the dough becomes smooth and elastic and pulls away from the sides of the bowl. If the dough doesn’t pull away from the bowl, add in a couple more tablespoons of flour at a time and continue mixing.
  • Remove from the dough from the mixer and place on the counter to knead a few times and shape into a ball.
    cronut dough on a marble counter.
  • Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  • On a floured surface, roll out the dough to a 12x18-inch rectangle. Visually divide the dough into thirds.
  • Spread 7 tablespoons of butter onto the middle portion of the dough.
    ¾ cup unsalted butter
    buttered cronut dough on a marble counter.
  • Fold one side on top of the buttered middle third. Spread the rest of the butter on top of the folded side.
    cronut dough folded in thirds and buttered on a marble counter.
  • Fold the remaining side inward on top of the 2nd buttered portion.
    folded cronut dough on a marble counter.
  • Place the dough on a baking sheet, cover with plastic wrap, and refrigerate for another 30 minutes.
    folded cronut dough wrapped in plastic wrap on a lined baking sheet.
  • Roll out the dough into a rectangle about the same dimensions as before. Fold the dough using the same pattern as before, turning each third inward over the middle third.
  • Place on the sheet pan, cover and refrigerate for 30 minutes.
  • Repeat the process of rolling to a rectangle and folding inward 2 more times.
  • Place the dough back on the sheet pan, cover, and refrigerate for at least 1 hour.
  • Roll out the dough to a little under ½-inch thick.
  • Use a donut cutter or a round cookie cutter or jar to cut out 8-10 circles. Use a smaller round cookie cutter to cut out the holes in the circles.
    cut out cronuts and cronut holes on a marble table.
  • Place the donuts and donut holes on a lined baking sheet.

For Frying

  • Add 2-3 inches of oil to a Dutch oven and heat to 350°F.
    Vegetable oil
  • Working batches (2-3 at a time), drop the donuts into the oil and fry for a couple minutes on each side until golden brown. Transfer to a baking rack or baking sheet lined with paper towels.

For Glazing

  • Whisk together the glaze ingredients.
    ¾ cup powdered sugar, 1-2 tablespoons milk, ½ teaspoon pure vanilla extract
  • Dip the top of each cronut in the glaze. Return to the rack to allow the glaze to set.

Notes

  • Flavor the glaze with a different extract, like citrus, anise, or almond.
  • Add colorful sprinkles to make them festive!
  • Try rolling your hot cronuts in cinnamon-sugar instead of glazing them.
  • Don't rush making the dough. It's important for the dough to remain cold, otherwise the butter will leak out when you fry them!
  • Use a deep frying thermometer to monitor the temperature of your oil. This will help avoid burned or greasy cronuts.
  • Don't overcrowd the oil or the temperature will drop, leading to greasy cronuts.
  • Use any leftover scraps to make cronut holes!
Storage: Store cronuts in an airtight container at room temperature for up to 8 hours or in the refrigerator for up to 1 day.

Nutrition

Serving: 1cronut | Calories: 430kcal | Carbohydrates: 51g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 377mg | Potassium: 134mg | Fiber: 2g | Sugar: 14g | Vitamin A: 521IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 2mg