Cronuts Recipe

Print Recipe

4.70 from 10 votes

Flaky cronuts are easier to make at home than you'd think. Buttery, crispy, and so delicious!

Step-by-step photos can be seen below the recipe card.

Prep Time45

Cook Time10

2 30

Total Time3 25

Course: Breakfast, Dessert

Cuisine: American

Servings: 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), use oat milk for a non-dairy option
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 grams
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 the dough from the mixer and place on the counter to knead a few times and shape into a ball.
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
Fold one side on top of the buttered middle third. Spread the rest of the butter on top of the folded side.
Fold the remaining side inward on top of the 2nd buttered portion.
Place the dough on a baking sheet, cover with plastic wrap, and refrigerate for another 30 minutes.
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, 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.
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 in 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 towel.

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.

Nutrition