Save this
Here's how I whip up my favorite Homemade Cronuts at home. They mash up flaky croissant layers with that soft, sweet doughnut vibe. When you've got that creamy middle and sugary shell, everyone goes nuts for 'em. I pull these out when I want happy faces around the table.
Why They're Unforgettable
What gets me about these cronuts is biting into that crisp, buttery shell and then finding sweet doughnut softness inside. That creamy center? Totally next level. Toss them in sugar and, trust me, nobody can turn them down. Two classics, one wild bite.
What To Gather
- The Dough:
- Warm milk (1/2 cup)
- Active dry yeast (1 packet)
- Salt (1 teaspoon)
- All-purpose flour (2 cups)
- Cold butter, cubed (1/2 cup)
- Pure vanilla extract
- One egg
- Sugar (1/4 cup)
- For Cooking & Topping:
- Whipped cream or pastry cream for the filling
- Sugar for rolling
- Oil for frying
Magical Cronut-Making
- Top It Off:
- Dunk 'em in sugar and fill with that dreamy cream. That's all you need to dig in!
- Fry Away:
- Slide the cut dough into hot (350°F) oil until golden everywhere. Set on paper towels after.
- Cut & Let Them Puff:
- Slice out doughnut shapes and hang tight until they look big and light. About half an hour does it.
- Layer Up:
- Keep rolling and folding the dough. Chill in between so those layers build up right.
- Chill Out:
- Let the dough hit the fridge after you knead it. Give it at least an hour to rest.
- Smoosh Together:
- Pour in your wet stuff, then knead till it's smooth and stretchy (think five to seven minutes or so).
- Mix & Crumble:
- Dump in all your dry stuff, then cut in that buttery goodness. You want it rough and crumbly.
- Wake Up Your Yeast:
- Let the yeast bubble in warm milk first. That's the trick for light cronuts.
Getting The Best Out of Them
Taste is peak when they're still warm and freshly filled. If there's any left, keep at room temperature just till tomorrow, no longer. Want to jump ahead? Wait to add the filling till right before munching.
Change Things Up
Go crazy—stuff with any fruit jam, hazelnut spread, or try different flavored creams. Stay on top of your oil temp for that perfect crunch. Dust on cinnamon sugar or drizzle a little glaze for something extra.
Save this
Pro Bakers' Wisdom
Here's what I picked up—layer and chill your dough plenty like Chef Ansel, take cooling seriously like Chef Saffitz, and don't hold back with the filling if you want yours to stand out, just like Chef Olson says.
Common Questions
- → Can I use other fillings?
Totally! Go with chocolate, fruity jams, custard or anything you love instead of the usual cream.
- → Why do I have to fold the dough again and again?
This folding bit builds all those flaky, croissant-style layers into your finished doughnut.
- → Should I make them in advance?
I'd say have them fresh the same day. Save the filling for just before you eat, or those layers get soggy.
- → What temp should my oil be?
Shoot for 350°F. Any hotter and the outside burns before it's cooked inside.
- → Do I need to chill my dough?
Yep, getting the dough cold helps those flaky layers keep their shape as you roll and fold.