Description
Cronut magic combines French pastry techniques with American doughnut creativity in this incredible recipe. Sweet layers of buttery, laminated dough create a delightful dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1 cup pastry cream or whipped cream
- 2 cups vegetable oil for frying
Dry Ingredients:
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/2 cup sugar for coating
Wet Ingredients:
- 1/2 cup milk, warmed
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon vanilla extract
Instructions
- Awaken the yeast by whisking it into lukewarm milk, allowing the mixture to bloom and become frothy for approximately 5 minutes.
- Create a foundational blend by combining flour, sugar, and salt in a spacious mixing vessel. Incorporate cold butter cubes, slicing them into the dry ingredients until the texture mimics coarse, crumbly terrain.
- Transform the mixture by introducing the activated yeast liquid, egg, and vanilla extract. Gently amalgamate until a supple dough emerges, then transfer to a lightly dusted work surface. Knead rhythmically for 5-7 minutes, developing a smooth, elastic consistency.
- Encase the dough in plastic wrap and nestle in the refrigerator for a minimum of 1 hour, allowing it to solidify and develop complex flavor profiles.
- Unleash the lamination technique by rolling the chilled dough into a rectangular shape. Execute a precise tri-fold reminiscent of a business letter, then roll out again. Repeat this folding choreography three times to construct delicate, flaky layers.
- Sculpt circular shapes using a round cutter, then allow the dough to rest and expand, covered, for 30 minutes to achieve optimal volume.
- Prepare a deep pot of oil, heating to precisely 350F (175C). Gently submerge cronuts in small batches, frying for 2-3 minutes per side until achieving a radiant golden hue. Transfer to absorbent paper towels to eliminate excess oil.
- While still warm, coat the cronuts in a delicate sugar dusting. Employ a piping bag to generously fill each pastry with luxurious pastry cream or ethereal whipped cream.
Notes
- Use lukewarm milk to activate yeast perfectly, ensuring it’s not too hot or cold which can kill or slow down the yeast’s growth.
- Chill butter and flour mixture thoroughly to create those signature flaky, layered cronut textures similar to croissant pastry.
- Handle dough gently during folding to maintain delicate air pockets that create the signature light, airy interior.
- Maintain consistent oil temperature around 350F while frying to prevent greasy or unevenly cooked cronuts.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg