Homemade Cronuts (Print version)

Buttery Homemade Cronuts with flaky layers, crisp edges, cinnamon sugar, and a simple vanilla glaze.

# Ingredients:

For the dough

01 - 3/4 cup (180 ml) whole milk, warmed to 105°F-110°F
02 - 2 1/4 teaspoons active dry yeast
03 - 1/4 cup (50 g) granulated sugar, divided
04 - 3 cups (375 g) all-purpose flour, plus more for rolling
05 - 1 teaspoon fine salt
06 - 1 large egg, room temperature
07 - 2 tablespoons (28 g) unsalted butter, softened

For the butter block

08 - 1 cup (226 g) cold unsalted butter
09 - 2 tablespoons all-purpose flour

For frying and finishing

10 - 6 cups neutral oil, such as canola or vegetable, for frying
11 - 1/2 cup (100 g) granulated sugar
12 - 1 teaspoon ground cinnamon
13 - 1 cup (120 g) powdered sugar
14 - 2-3 tablespoons whole milk
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt

# Instructions:

01 - Stir the warm milk, yeast, and 1 tablespoon of the sugar together in the bowl of a stand mixer. Let stand for 5-10 minutes, until foamy.
02 - Add the flour, remaining sugar, salt, egg, and softened butter. Mix with a dough hook on low until combined, then knead for 4-5 minutes until smooth. Cover and let rise until puffy, about 1 hour.
03 - Mix the cold butter with 2 tablespoons flour just until pliable. Press between parchment into a 6 by 8 inch rectangle. Chill for 20-30 minutes, until firm but bendable.
04 - Roll the chilled dough into a rectangle slightly larger than the butter block. Enclose the butter, seal the edges, roll into a long rectangle, and fold in thirds like a letter. Wrap and chill 30 minutes. Repeat the roll, fold, and chill process 2 more times.
05 - Roll the dough to about 1/2 inch thick. Cut 8 rings with a 3 inch cutter and a 1 inch center cutter. Place on parchment squares and proof at cool room temperature for 45-75 minutes, until puffy and light.
06 - Heat oil in a heavy pot to 350°F. Fry 2-3 cronuts at a time for 90 seconds to 2 minutes per side, until deep golden and puffed. Drain on a rack.
07 - Mix granulated sugar with cinnamon. Roll the warm cronut sides in the cinnamon sugar. Whisk powdered sugar, milk, vanilla, and salt into a pourable glaze, then dip the tops and let set briefly.

# Good to know:

01 - Includes about 4-5 hours of inactive chilling, rising, and proofing time.
02 - Best served the same day they are fried.
03 - Use a thermometer to keep the frying oil close to 350°F.

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