Description
Homemade Cronuts are a delightful hybrid of croissants and donuts, featuring flaky, buttery layered dough fried to golden perfection and glazed with a sweet vanilla icing. This recipe involves a multi-day process of preparing laminated dough, frying, and optional fresh strawberry and whipped cream filling, perfect for a special breakfast or dessert treat.
Ingredients
Scale
For the Pastry Dough:
- 3½ cups all-purpose flour
- 1 tablespoon salt
- ¼ cup granulated sugar
- 4½ teaspoons instant dry yeast
- 1 cup warm water (100–110°F)
- 1 large egg white
- 8 tablespoons unsalted butter, softened
- 1 tablespoon heavy cream
For the Butter Block:
- 1 cup unsalted butter, softened
For Frying:
- 4 cups vegetable oil
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cold water
Optional Filling:
- 1 cup sliced strawberries
- 2 cups whipped cream
Instructions
- Prepare Dough and Butter Block: In a stand mixer bowl fitted with a dough hook, combine flour, salt, sugar, instant yeast, warm water, egg white, softened butter, and heavy cream. Mix until the dough is smooth and elastic. Transfer it to a greased bowl, cover, and let it rise for 2 to 3 hours until doubled in size.
- Shape Dough and Chill Overnight: Punch down the risen dough and shape it into a 10-inch square on parchment paper. Place it on a tray, cover with plastic wrap, and refrigerate overnight to rest and slow ferment.
- Prepare Butter Block: On a sheet of parchment, draw a 7-inch square. Roll the softened butter between two sheets of parchment into that square shape. Chill the butter block in the refrigerator overnight to firm up.
- Laminate the Dough: Allow the dough and butter block to rest at room temperature for 20 to 30 minutes. Roll the dough out to a 12-inch square, then place the butter diagonally in the center. Fold the dough edges over the butter to seal it inside. Roll the dough out to a 20-inch square, fold in half and then fold in half again to form a 10-inch square. Repeat the rolling and folding process once more. Wrap the dough in plastic and refrigerate overnight.
- Cut and Proof Cronuts: Let the laminated dough stand at room temperature for 1 hour. Roll it out into a 15-inch square about ½ inch thick. Using a 3.5-inch ring cutter and a 1-inch ring cutter, cut out cronut shapes. Arrange them on a parchment-lined tray with space in between. Cover loosely and let rise for 2 hours until puffed.
- Heat Oil and Prepare Glaze: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). In a bowl, whisk together powdered sugar, vanilla extract, and cold water to create a smooth glaze.
- Fry the Cronuts: Fry the cronuts in batches of 2 to 3 pieces, cooking each side for 90 seconds until golden brown and flaky. Drain them on paper towels to remove excess oil.
- Glaze and Fill: While still warm, drizzle the cronuts with the prepared vanilla glaze. Allow them to cool completely. Optionally, fill with sliced strawberries and whipped cream for a fresh, creamy finish.
Notes
- The dough requires multiple days for proper fermentation and lamination to achieve the cronut’s signature flaky layers.
- Maintain the oil temperature at 350°F to ensure the cronuts cook evenly without absorbing excess oil.
- The glaze can be adjusted in consistency by varying the amount of cold water for a thicker or thinner coating.
- For best texture, serve cronuts the same day they are fried and glazed.
- Use fresh, chilled butter for the butter block to enable clean folding and layering.
- Ensure dough and butter are at similar temperatures before laminating for optimal results.
