These Homemade Cronuts are an irresistible blend of buttery, flaky croissant layers and the soft, sugary sweetness of a doughnut. With a creamy filling and a light sugar coating, they’re perfect for satisfying any sweet craving.
INGREDIENTS
- All-purpose flour: 2 cups, forming the base of the dough and giving it structure.
- Sugar: 1/4 cup, adds sweetness to the dough.
- Salt: 1 teaspoon, enhances flavor and balances the sweetness.
- Unsalted butter: 1/2 cup, cold and cubed, for creating the flaky layers in the dough.
- Milk: 1/2 cup, warmed to activate the yeast and add richness.
- Active dry yeast: 1 packet (2 1/4 teaspoons), for leavening and lightness in the cronuts.
- Egg: 1, to bind the dough and add richness.
- Vanilla extract: 1 teaspoon, for a touch of warmth and flavor.
- Vegetable oil: 2 cups, for frying the cronuts to a golden brown.
- Sugar (for coating): 1/2 cup, to give the fried cronuts a sweet exterior.
For the Filling
- Pastry cream or whipped cream: 1 cup, for the delicious, creamy center in each cronut.
- Vanilla extract: 1 tablespoon, to flavor the filling.
INSTRUCTIONS
- Step 1: Activate the Yeast
- In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy. This step ensures the yeast is active and ready for leavening.
- Step 2: Prepare the Dough
- In a large mixing bowl, combine flour, sugar, and salt. Add the cold butter cubes, cutting them into the flour mixture with a pastry cutter or your fingers until it resembles coarse crumbs.
- Step 3: Mix and Knead
- Pour the yeast mixture, egg, and vanilla extract into the flour mixture. Stir to form a soft dough, then transfer to a floured surface and knead for 5-7 minutes until smooth.
- Step 4: Refrigerate the Dough
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to work with and promoting flaky layers.
- Step 5: Roll and Fold
- Roll out the dough into a large rectangle. Fold it like a letter, then roll it out again. Repeat this folding process 3 times to create layers in the dough.
- Step 6: Cut and Rise
- Use a round cutter to cut out doughnut shapes from the dough. Cover the cronuts and let them rise for 30 minutes to become light and fluffy.
- Step 7: Fry the Cronuts
- Heat vegetable oil in a large pot to 350°F (175°C). Fry the cronuts in small batches, cooking each side for 2-3 minutes until golden brown. Drain on paper towels to remove excess oil.
- Step 8: Coat and Fill
- While still warm, roll the cronuts in sugar. Using a piping bag with a small tip, fill each cronut with pastry cream or whipped cream, injecting it into the sides for an even distribution of filling.
Serving and Storage Tips
- Serve the cronuts warm, ideally right after frying and filling, for the best texture and taste.
- If storing, place cronuts in an airtight container at room temperature for up to 1 day. Reheat in the oven to refresh their crispness before serving.
- Avoid refrigerating filled cronuts as the moisture may make them soggy; instead, store the filling separately if prepping ahead.
Helpful Notes
- For variety, try filling the cronuts with flavored whipped cream or fruit jam instead of pastry cream.
- Use a thermometer to monitor oil temperature while frying to ensure consistent results and prevent burning.
- For extra crunch, roll the cronuts in cinnamon sugar or drizzle them with a simple glaze.
Tips from Well-Known Chefs
- Chef Dominique Ansel: Recommends folding the dough multiple times to achieve flaky layers similar to a croissant.
- Chef Claire Saffitz: Advises chilling the dough adequately between folds to maintain structure and prevent butter from melting.
- Chef Anna Olson: Suggests filling the cronuts generously to ensure every bite has a perfect balance of dough and filling.