Search thousands of recipes reviewed by home cooks like you.

How to Make Cronuts, Part I

How to Make Cronuts, Part I

  • Prep

  • Ready In

Chef John

Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
  2. Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
  3. Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
  4. Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
  5. Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
  6. Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
  7. Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.
  8. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

slsegura
57
2/5/2014

I cant find European-style (low-moisture) butter is there a substitute or can i just use regular butter??? please help

Ignazia Vella
32
9/19/2013

I whated to print your cronut, so I use your photos

Brooke
12
1/1/2014

This recipe was time consuming but the steps were pretty simple. I had to add more liquid after adding the flour. If I made this again, I'd only use 3 cups of flour. Otherwise, I'd follow all of the steps as stated.