Cronuts
Indulge in the ultimate fusion of flaky pastry and fried decadence with these homemade Cronuts, a sensational twist on classic donuts and buttery croissants. This recipe combines the rich layers of laminated dough with a perfectly golden, crisp exterior, achieved through careful folding and deep frying. With a luscious vanilla glaze to top it off, each bite is a heavenly balance of sweet, light, and airy perfection. While it does require some time for proofing and meticulous folding to create those iconic layers, the result is a show-stopping treat that’s worth the effort. Ideal for impressing guests or treating yourself to a bakery-level delight at home, these Cronuts are a must-try for lovers of gourmet pastries. Perfect your breakfast, brunch, or dessert spread with this irresistible creation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 50 grams Unsalted butter (softened)
- 120 ml Whole milk (warmed)
- 50 ml Water (warmed)
- 7 grams Active dry yeast
- 1 Large eggs
- 200 grams Unsalted butter (for laminating dough)
- 1000 ml Vegetable oil (for frying)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for glaze)
Instructions
In a bowl, combine warmed milk, water, and granulated sugar. Sprinkle the yeast on top and let it bloom for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the softened butter, the bloomed yeast mixture, and the egg. Mix until a smooth dough forms.
Knead the dough for 5-8 minutes, or until smooth and elastic. Place it in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Roll out the dough on a lightly floured surface into a rectangle (approximately 10x15 inches). Spread the cold unsalted butter (for laminating) evenly over two-thirds of the dough.
Fold the dough like a letter: fold the unbuttered third over the middle third, then fold the remaining third on top. Rotate the dough 90 degrees and roll it out again into a rectangle.
Perform three more folds, chilling the dough for 30 minutes between each fold to maintain the cold butter layers. After the final fold, chill the dough in the fridge for 1 hour.
Roll out the laminated dough to about 1/2 inch thickness. Using a donut cutter (or two round cutters), cut out donut shapes. Place them on a baking tray lined with parchment paper. Cover and let rise at room temperature for 30 minutes.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175°C (350°F). Fry the cronuts in small batches for 2-3 minutes per side, or until golden brown and puffed.
Remove the cronuts from the oil and place them on a cooling rack to drain and cool slightly.
Prepare the glaze by whisking powdered sugar, vanilla extract, and milk together in a small bowl until smooth.
Dip the tops of the warm cronuts into the glaze, letting any excess drip back into the bowl. Allow the glaze to set for 10-15 minutes before serving.
Nutrition Facts
Calories |
12224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1214.9 g | 1558% | |
| Saturated Fat | 275.9 g | 1379% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 390.8 g | 142% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 156.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 810 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
