Croissant Donuts: The Ultimate Guide to Cronuts

Croissant Donuts, also known as Cronuts, are the decadent pastry hybrid that took the world by storm! Imagine biting into a flaky, buttery croissant, but instead of its usual crescent shape, it's been deep-fried to golden perfection and glazed like a donut. Intrigued? I know I was the first time I heard about them!

The story of the Cronut is relatively recent, dating back to 2013 when Chef Dominique Ansel in New York City first created this masterpiece. It quickly became a viral sensation, with lines forming around the block just to get a taste. While not steeped in centuries of tradition, the Croissant Donut has undeniably earned its place in modern pastry history.

So, what makes these treats so irresistible? It's the perfect combination of textures: the crisp, slightly chewy exterior gives way to a soft, airy, and incredibly buttery interior. The glaze adds a touch of sweetness that complements the richness of the pastry. Plus, let's be honest, who can resist a deep-fried, glazed donut, especially when it's made with the exquisite layers of a croissant? Get ready to embark on a baking adventure, and I promise, the results are well worth the effort!

Croissant Donuts

Ingredients:

  • For the Dough:
    • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
    • 1/4 cup (50g) granulated sugar
    • 1 teaspoon salt
    • 1 packet (2 1/4 teaspoons) active dry yeast
    • 1/2 cup (120ml) lukewarm milk (about 110°F/43°C)
    • 1/4 cup (60ml) lukewarm water (about 110°F/43°C)
    • 1 large egg, lightly beaten
    • 4 tablespoons (57g) unsalted butter, melted and cooled slightly
  • For the Butter Layers:
    • 1 cup (2 sticks/226g) unsalted butter, very cold
  • For Frying:
    • 6 cups vegetable oil, for frying
  • For the Glaze:
    • 2 cups (240g) powdered sugar
    • 1/4 cup (60ml) milk, or more as needed
    • 1 teaspoon vanilla extract
    • Optional: Sprinkles, chocolate shavings, or other toppings

Preparing the Dough:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. Make sure everything is evenly distributed.
  2. Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk and water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to go. If it doesn't foam, your yeast might be old, and you'll need to get a fresh batch.
  3. Combine Wet and Dry Ingredients: Pour the yeast mixture, beaten egg, and melted butter into the bowl with the dry ingredients.
  4. Mix the Dough: Using a wooden spoon or a stand mixer fitted with a dough hook, mix the ingredients until a shaggy dough forms. If using a stand mixer, mix on low speed.
  5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, knead in the stand mixer on medium speed for the same amount of time. The dough should be slightly sticky but manageable. If it's too sticky, add a little more flour, one tablespoon at a time.
  6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the dough.

Preparing the Butter Layers:

  1. Prepare the Butter Block: While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper.
  2. Shape the Butter: Using a rolling pin, pound and roll the butter into a 6x8 inch rectangle. The butter should be cold and firm but pliable enough to roll. If it starts to melt, place it back in the refrigerator for a few minutes.
  3. Chill the Butter: Once the butter is shaped, place it in the refrigerator to chill until ready to use. This is important to prevent the butter from melting into the dough during lamination.

Laminating the Dough:

  1. Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12x16 inch rectangle.
  2. Place the Butter: Place the chilled butter block in the center of the dough rectangle.
  3. Fold the Dough: Fold one side of the dough over the butter, covering half of it. Then, fold the other side of the dough over the butter, creating a three-layer sandwich. This is called a "book fold."
  4. First Turn: Gently press down on the dough to seal the edges. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This allows the gluten to relax and the butter to firm up, preventing it from melting during the next rolling.
  5. Second Turn: After 30 minutes, remove the dough from the refrigerator. Place it on a lightly floured surface with the short end facing you. Roll the dough into a 12x16 inch rectangle again.
  6. Repeat the Fold: Fold the dough into a book fold as before. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
  7. Third Turn: Repeat the rolling and folding process one more time. This is the final turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. The longer chilling time allows the butter to firm up completely and the gluten to relax, resulting in a flakier final product.

Shaping the Croissant Donuts:

  1. Roll Out the Dough: After chilling, remove the dough from the refrigerator. Place it on a lightly floured surface and roll it out to about 1/4 inch thickness.
  2. Cut Out the Donuts: Use a 3-inch donut cutter to cut out the donuts. You can also use a biscuit cutter or a sharp knife.
  3. Cut Out the Centers: Use a smaller cutter (about 1 inch) to cut out the centers of the donuts. You can save the donut holes to fry as well!
  4. Second Rise: Place the cut-out donuts on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for 30-45 minutes, or until slightly puffy. This second rise is important for creating a light and airy texture.

Frying the Croissant Donuts:

  1. Heat the Oil: While the donuts are rising, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature of the oil. Maintaining the correct temperature is crucial for even cooking and preventing the donuts from becoming greasy.
  2. Fry the Donuts: Carefully place a few donuts at a time into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy donuts.
  3. Cook the Donuts: Fry the donuts for 2-3 minutes per side, or until golden brown. Use a slotted spoon or spider to flip the donuts and remove them from the oil.
  4. Drain the Donuts: Place the fried donuts on a wire rack lined with paper towels to drain excess oil.
  5. Fry the Donut Holes (Optional): If you saved the donut holes, fry them in the same way for 1-2 minutes, or until golden brown.

Preparing the Glaze:

  1. Combine Ingredients: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the donuts but thin enough to drip slightly.

Glazing and Decorating:

  1. Glaze the Donuts: Dip the warm donuts into the glaze, coating them evenly. You can dip them halfway or completely, depending on your preference.
  2. Decorate (Optional): Immediately sprinkle the glazed donuts with sprinkles, chocolate shavings, or any other toppings you like. The glaze will set quickly, so it's important to add the toppings right away.
  3. Let the Glaze Set: Place the glazed and decorated donuts on a wire rack to allow the glaze to set completely. This will take about 15-20 minutes.

Serving:

Serve the croissant donuts immediately for the best flavor and texture. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. However, they may lose some of their crispness over time.

Croissant Donuts

Conclusion:

And there you have it! These Croissant Donuts are truly a game-changer, a delightful fusion of flaky, buttery croissant goodness and the sweet, satisfying indulgence of a classic donut. I know, I know, it sounds almost too good to be true, but trust me, one bite and you'll be hooked. The crispy, golden exterior gives way to a soft, airy interior that just melts in your mouth. Forget choosing between a croissant and a donut – now you can have the best of both worlds! But why is this recipe a must-try? Beyond the sheer deliciousness, it's surprisingly achievable at home. While it might seem intimidating at first, the steps are straightforward, and the reward is absolutely worth the effort. Imagine the look on your family's faces when you present them with a batch of these beauties! You'll be the hero of breakfast, brunch, or even dessert. Plus, making them yourself allows you to control the ingredients and customize them to your liking. Speaking of customization, the possibilities are endless! While I've shared my favorite glaze recipe, feel free to experiment with different flavors. A simple powdered sugar dusting is always a classic, or you could try a chocolate ganache, a maple glaze, or even a tangy lemon glaze. For a truly decadent treat, consider filling them with pastry cream, Nutella, or your favorite jam. You could even get creative with toppings – sprinkles, chopped nuts, shredded coconut, or even a drizzle of melted chocolate. For a savory twist, consider a sprinkle of sea salt on top of a caramel glaze. The sky's the limit!

Serving Suggestions and Variations:

* Brunch Superstar: Serve these Croissant Donuts as part of a brunch spread alongside fresh fruit, yogurt, and a selection of beverages. * Dessert Delight: Enjoy them warm with a scoop of vanilla ice cream for a truly indulgent dessert. * Party Pleaser: These are perfect for parties and gatherings. Make a variety of glazes and toppings and let your guests customize their own donuts. * Holiday Treat: Adapt the glazes and toppings to suit different holidays. Think peppermint glaze for Christmas or pastel sprinkles for Easter. * Savory Option: As mentioned, a sprinkle of sea salt on a caramel glaze offers a delightful sweet and savory contrast. You could even experiment with savory fillings like cream cheese and chives. I truly believe that everyone should experience the joy of biting into a freshly made Croissant Donut. It's a simple pleasure that can brighten any day. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. Don't be afraid to get creative and put your own spin on the recipe. I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I'd love to hear about your variations, your successes, and any tips you might have for other bakers. Let's create a community of Croissant Donut enthusiasts! Happy baking! I can't wait to hear all about your delicious creations. Remember to tag me in your photos on social media – I can't wait to see them!


Croissant Donuts: The Ultimate Guide to Cronuts

Croissant Donuts: The Ultimate Guide to Cronuts Recipe Thumbnail

Flaky, buttery homemade croissant donuts (Cronuts) fried to golden perfection and glazed for a decadent treat.

Prep Time90 minutes
Cook Time15 minutes
Total Time240 minutes
Category: Dessert
Yield: 12 donuts

Ingredients

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup (120ml) lukewarm milk (about 110°F/43°C)
  • 1/4 cup (60ml) lukewarm water (about 110°F/43°C)
  • 1 large egg, lightly beaten
  • 4 tablespoons (57g) unsalted butter, melted and cooled slightly
  • 1 cup (2 sticks/226g) unsalted butter, very cold
  • 6 cups vegetable oil, for frying
  • 2 cups (240g) powdered sugar
  • 1/4 cup (60ml) milk, or more as needed
  • 1 teaspoon vanilla extract
  • Optional: Sprinkles, chocolate shavings, or other toppings

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk and water. Let it stand for 5-10 minutes, or until foamy.
  3. Combine Wet and Dry Ingredients: Pour the yeast mixture, beaten egg, and melted butter into the bowl with the dry ingredients.
  4. Mix the Dough: Using a wooden spoon or a stand mixer fitted with a dough hook, mix the ingredients until a shaggy dough forms.
  5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic.
  6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  7. Prepare the Butter Block: While the dough is rising, place the cold butter between two sheets of parchment paper.
  8. Shape the Butter: Using a rolling pin, pound and roll the butter into a 6x8 inch rectangle. Chill until ready to use.
  9. Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12x16 inch rectangle.
  10. Place the Butter: Place the chilled butter block in the center of the dough rectangle.
  11. Fold the Dough: Fold one side of the dough over the butter, covering half of it. Then, fold the other side of the dough over the butter, creating a three-layer sandwich (book fold).
  12. First Turn: Gently press down on the dough to seal the edges. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  13. Second Turn: After 30 minutes, remove the dough from the refrigerator. Place it on a lightly floured surface with the short end facing you. Roll the dough into a 12x16 inch rectangle again.
  14. Repeat the Fold: Fold the dough into a book fold as before. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
  15. Third Turn: Repeat the rolling and folding process one more time. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
  16. Roll Out the Dough: After chilling, remove the dough from the refrigerator. Place it on a lightly floured surface and roll it out to about 1/4 inch thickness.
  17. Cut Out the Donuts: Use a 3-inch donut cutter to cut out the donuts.
  18. Cut Out the Centers: Use a smaller cutter (about 1 inch) to cut out the centers of the donuts.
  19. Second Rise: Place the cut-out donuts on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap and let them rise for 30-45 minutes, or until slightly puffy.
  20. Heat the Oil: While the donuts are rising, heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
  21. Fry the Donuts: Carefully place a few donuts at a time into the hot oil.
  22. Cook the Donuts: Fry the donuts for 2-3 minutes per side, or until golden brown.
  23. Drain the Donuts: Place the fried donuts on a wire rack lined with paper towels to drain excess oil.
  24. Fry the Donut Holes (Optional): If you saved the donut holes, fry them in the same way for 1-2 minutes, or until golden brown.
  25. Combine Ingredients: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency.
  26. Glaze the Donuts: Dip the warm donuts into the glaze, coating them evenly.
  27. Decorate (Optional): Immediately sprinkle the glazed donuts with sprinkles, chocolate shavings, or any other toppings you like.
  28. Let the Glaze Set: Place the glazed and decorated donuts on a wire rack to allow the glaze to set completely.
  29. Serving: Serve the croissant donuts immediately for the best flavor and texture.

Notes

  • Make sure your yeast is active. If it doesn't foam in the lukewarm milk and water, it's likely old and needs to be replaced.
  • Keep the butter cold throughout the lamination process. If it starts to melt, return it to the refrigerator.
  • Chilling the dough between turns is crucial for preventing the butter from melting and ensuring flaky layers.
  • Monitor the oil temperature carefully while frying to prevent greasy donuts.
  • These donuts are best enjoyed fresh.
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