Homemade Cronut Recipe and 17 must try donut recipes! (2024)

4 from 4 votes

Prep Time: 40 minutes minutes

Cook Time: 4 minutes minutes

chill time: 3 hours hours

Total Time: 3 hours hours 44 minutes minutes

Dough

• 1 C whole milk warmed
• 2 1/2 tsp active dry yeast
• 1 Tbsp granulated sugar
• 2 3/4 C all-purpose flour
• 1 tsp salt
• 2 Tbsp butter softened and cut into small chunks

Butter block

• 1 1/2 C butter cold
• 3 Tbsp all-purpose flour
• 1/4 C powdered sugar
• 1 tsp salt

Topping

• granulated sugar

Glaze

• 1 1/2 C powdered Sugar
• 2-4 Tbsp whole milk
• 2 tsp vanilla

US Customary - Metric

Dough

• In your mixing bowl add milk, yeast and sugar together and let proof 5-10 mins until the yeast is dissolved.

• Add the flour, salt and 2 Tbsp softened butter to the warm milk mixture. Mix with a dough hook until it's combined, then mix 2-3 more mix until it's smooth (if you don't have a bosch you can knead by hand about 5 mins)

• Let the dough sit (covered) for 1 hour (or until doubled in size).

Butter Block

• With your hands, on the counter (or in your Bosch) mix the cold butter, flour, sugar and salt until it is without lumps. Work quickly to keep the butter cold.

• Place the butter on plastic wrap and shape it into a 9x7 in rectangle. Wrap and refrigerate the butter 30 mins

Dough part 2

• knock the dough down, knead lightly in the bowl and refrigerate for 30-45 mins.

• Roll out the dough onto a lightly floured surface to a 15 x 8 inch rectangle.

• Take the rectangle of butter and place over 2/3 of the dough leaving a 1/2 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.

• Roll out the dough/butter into a 18x8 rectangle, fold into thirds again (first turn) - wrap in plastic wrap and refrigerate 30 mins

• Repeat 2 more times (roll out, fold, refrigerate - 2nd and 3rd turns)

• roll out the dough to 1/2 an inch thick.

• Using a 3 inch cutter with a 1 inch center cut your cronuts (you can't re-roll this so cut out so cronut holes -for testing the oil - and throw away any extra dough)

• Put aside and let rise until they are double in size, about 2 hours

• Heat up 3 inches of oil to 350° F

• Start by testing the oil with the cronut holes, they aren't the best to eat but you can tell if you oil is hot enough by using them for testing. if they separate too much and fall apart the oil isn't hot enough, if they start to burn it's too hot, you want them to poof a little and turn golden brown

• When your oil is hot enough place the cronuts in, you want to put in enough that they are floating but not over crowded

• Cook 90 seconds to 2 mins on each side

• let them strain/cool on a cooling rack over paper towels

Glaze

• mix the powdered sugar, milk and vanilla together until smooth

• Place the extra sugar in a deep plate

• When the cronuts have cooled slightly, but are still warm but not hot, and roll them the sugar on the sides, the dip the top into the glaze, let cool completely then enjoy!