Name: Homemade Cronuts
Prep time: 75 min
Cook time: 20 min
Total time: 95 min
Cuisine: Dessert
Ingredients: 2 cups all-purpose flour.; 1/4 cup sugar.; 1 teaspoon salt.; 1/2 cup unsalted butter, cold and cubed.; 1/2 cup milk, warmed.; 1 packet active dry yeast (2 1/4 teaspoons).; 1 egg.; 1 teaspoon vanilla extract.; 2 cups vegetable oil for frying.; 1/2 cup sugar for coating.; 1 cup pastry cream or whipped cream.; 1 tablespoon vanilla extract.

This Homemade Cronuts recipe combines the best of both worlds: the flaky layers of a croissant with the fun shape and sweetness of a doughnut. With a creamy filling and a sugar coating, these cronuts are a delicious treat perfect for dessert or a special breakfast. Made with simple ingredients and some love, these cronuts are a must-try!

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.