Here’s a Homemade Cronuts Recipe – a decadent cross between croissants and doughnuts, created by Dominique Ansel in NYC. While the original is a multi-day process, this version gives you crisp, flaky, buttery cronuts in a more approachable way using laminated dough.
🥐🍩 Homemade Cronuts (Croissant + Donut Hybrid)
🕒 Time: ~3 hours (or overnight chill for best results)
🍽️ Makes: 10–12 cronuts
✨ Ingredients
For the Dough:
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2 3/4 cups (345g) all-purpose flour
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1/4 cup (50g) granulated sugar
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1 1/2 tsp salt
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1 tbsp active dry yeast
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1/2 cup (120ml) warm milk (about 110°F / 43°C)
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1/4 cup (60ml) warm water
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1 egg + 1 egg yolk
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1 tsp vanilla extract
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2 tbsp unsalted butter, melted
For the Butter Layer:
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1 cup (225g) unsalted butter, cold but pliable
(Flattened between parchment into a ~6×6 inch square)
For Frying:
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Vegetable oil (for deep frying)
For Coating & Filling (optional):
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Granulated sugar (for coating)
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Pastry cream, jam, or chocolate ganache (for filling)
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Glaze: powdered sugar + milk or vanilla
🧈 Instructions
1. Make the Dough
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In a small bowl, dissolve yeast in warm water + a pinch of sugar. Let sit 5–10 minutes until foamy.
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In a large bowl or stand mixer, combine flour, sugar, and salt.
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Add milk, yeast mixture, eggs, vanilla, and melted butter. Mix until a sticky dough forms.
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Knead (by hand or mixer) for 5–7 minutes until smooth.
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Shape into a ball, wrap, and refrigerate for 30–60 minutes.
2. Laminate the Dough
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Roll dough into a 9×9 inch square on a lightly floured surface.
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Place the prepared butter block in the center, folded like an envelope (butter should cover the center third).
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Fold dough over the butter from each side like a letter. Seal edges.
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Roll out into a rectangle (~8×20 inches), then fold into thirds (like a business letter). That’s one fold.
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Wrap and chill 30 minutes. Repeat 2 more folds, chilling in between.
🧊 Tip: Cold dough and butter = crisp flaky layers.
3. Shape the Cronuts
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After final chill, roll dough to about 1/2-inch thick.
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Use a donut cutter (or two round cutters) to cut out rings.
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Place on parchment-lined tray. Cover loosely and let rise in a warm spot until slightly puffy (about 45–60 minutes).
4. Fry
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Heat oil in a deep pot to 350°F (175°C).
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Fry cronuts in batches, 2–3 minutes per side, until deep golden brown.
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Drain on paper towels.
5. Coat, Fill & Glaze
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While still warm, toss in granulated sugar or cinnamon sugar.
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Once cool, you can pipe in pastry cream or jam using a piping bag.
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Drizzle with vanilla glaze (powdered sugar + splash of milk + vanilla).
👩🍳 Pro Tips
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Don’t rush the chilling and folding—that’s what creates the layers.
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Use a thermometer for oil to avoid greasy or burnt cronuts.
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Store unglazed cronuts at room temp up to 1 day. Best fresh!