Author:
Laurie Bennett
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Wow! Cronuts have gone viral! Cronuts are basically a fancy croissant and donut hybrid mix. Since I don’t live in New York, I had to make my own at home. I found a great recipe on Food52, and actually made it without breaking anything! At the bakery in New York, they’re fried in grapeseed oil, and I’m sure there’s some top secret ingredient, but this cronut copy cat recipe is good enough for me! It did take like six hours though… so let’s get started.
Cronut Copycat Recipe
In a large bowl, mix together milk and yeast. Add in sugar, eggs, vanilla, and salt.
Add in one cup of the flour, mix. Add in two more cups of flour, kneading until dough is elastic but still a little tacky.
Transfer the cronut dough over to a baking sheet, cover with plastic wrap and chill in the refrigerator for half an hour.
While dough is chilling, combine the butter and 1/4 cup flour with mixer, until smooth.
Take dough out of the refrigerator, and set it onto the lightly floured counter top. Roll the dough into a rectangle about 1/2″ thick. Spread the butter evenly over the dough. This is where it gets fun. Fold the dough in thirds, like you would a piece of paper. Cover the dough in plastic wrap, and put it back in the refrigerator for another 30 minutes.
Take the dough out, put it back on the countertop, and roll it out into another rectangle. Be sure to keep the open sides to your left and right. Fold the dough into thirds again. Chill the dough for another 30 minutes.
Repeat this process four times total. The first time you chilled the dough did not count – so you need to do it three more times after doing the step above. This part really confused me. The last time you wrap the dough in plastic wrap and put it in the fridge, leave it in there for an hour.
Heat deep fryer up to 350* F. Roll your dough out to 1″ thickness, then cut into rings. I used a drinking glass for mine, and the lid of the sprinkles to make the holes in the middle. I practiced cooking the dough holes before putting the actual croissant rings in the fryer. They seemed very easy to screw up, so I wanted to be careful.
Fry croissant rings, one at a time, until brown. This took about a minute or two on each side for mine. Flip them as necessary until they’re the perfect golden brown. Set croissant rings on paper towels to drain. Roll in cinnamon and sugar, and cover with maple glaze or the frosting/icing of your choice.
To make maple glaze, whisk together powdered sugar, maple syrup, and milk. Drizzle over cronuts while they’re still warm. This batch made 9 cronuts.
Have you heard of Cronuts? If you live in New York, have you tried them? Make your own and let me know how they turn out! Please pin it!
How to Make
Cronut Copycat Recipe
These copycat cronuts are time consuming, but so worth it!
Author: Laurie Bennett
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Print Pin Rate
Ingredients
- 3/4 C. Warm Milk
- 1 Tbsp. Active Dry Yeast
- 1/3 C. Sugar
- 2 Lg. Eggs
- 1 Tsp. Vanilla
- 3 1/2 C. All-Purpose Flour divided
- 1 Tsp. Salt
- 1 C. Room-Temperature Butter
Maple Glaze
- 1/2 C. Powdered Sugar
- 3 Tbsp. Pure Maple Syrup
- 1 to 2 Tbsp. Milk
Instructions
In a large bowl, combine milk and yeast.
Add sugar, eggs, vanilla, and salt.
Add one cup of the flour. Mix well.
Add two more cups of flour, kneading until dough is elastic but still a little tacky.
Transfer the cronut dough to a baking sheet. Cover with plastic wrap and chill in the refrigerator for half an hour.
While dough chills, combine the butter and 1/4 cup flour with mixer, until smooth.
Remove dough from and set it onto the lightly floured counter top.
Roll the dough into a rectangle about 1/2″ thick.
Spread the butter evenly over the dough.
Fold the dough in thirds.
Cover the dough in plastic wrap, and put it back in the refrigerator for another 30 minutes.
(Take the dough out, put it back on the countertop, and roll it out into another rectangle. Be sure to keep the open sides to your left and right. Fold the dough into thirds again. Chill the dough for another 30 minutes.) Repeat FOUR TIMES, leaving the wrapped dough to chill for an hour at the end of the fourth time.
Heat deep fryer to 350* F.
Roll your dough out to 1″ thickness, then cut into rings.
Fry croissant rings, one at a time – a minute or two on each side. Flip as necessary until they’re the perfect golden brown.
Set croissant rings on paper towels to drain.
Roll in cinnamon and sugar, and cover with maple glaze or the frosting/icing of your choice.
(To make Maple Glaze – Whisk together powdered sugar, maple syrup, and milk. Drizzle over cronuts while they’re still warm.)
Serve and Enjoy!
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