Cronut Recipe - DIY Pastry Tips (2024)

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: Embrace the trend. Hop on that bandwagon. And make croissant donuts at home.Julie from Dinner with Julie shows us how.

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Yes, I made croissant donuts. I jumped on the bandwagon. Turns out, everyone’s right. I might pay $40 for one of these on the black market.

Not since Krispy Kreme have I seen this level of fried dough fanaticism. In the month since their inception tons of copycats have popped up -- since the name is copyrighted, others are calling theirs “Dossaints” or “CroNots” -- and in New York, lineups are going around the block for the things, which are also being sold on the black market. It’s full-on Cronut mania.

Madness, I tell you. But I’m always up for a challenge, and we really need to start warming up for Stampede. So I took out the deep fryer. (Note: you don’t need one. A pot works just as well.)

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Puff pastry sounds daunting to make from scratch, but it's really a matter of mixing together a basic yeasted dough, slathering it with butter, and then folding it up like a letter a bunch of times, rolling and chilling between each fold. It isn't as finnicky as you might think, particularly when the end result is a batch of buttery, golden croissoughnuts.

Homemade Croissant Donuts (a.k.a. Croissoughnuts)

Inspired by Dominique Ansel Bakery

Makes 1 dozen

3/4 cups milk, warmed
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour (divided)
1 teaspoon salt
1 cup butter, at room temperature

Maple Glaze
1/2 cup powdered sugar
3 tablespoons pure maple syrup
1 to 2 tablespoons milk, cream or water

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In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs, and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky.

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Transfer your dough to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.

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Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.

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When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13 by 18 inches and 1/4-inch thick. Spread the butter evenly over the dough.

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Fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that it’s folded exactly in thirds.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.

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Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another rectangle.

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Fold the left third over the middle, then the right third over the middle. (This is referred to as a "turn”. To keep track of each fold -- or turn -- press your finger into the dough at the edge to make two marks -- you can do this each time you roll and fold so that you know how many times you’ve done it.) Chill the dough for another 30 minutes.

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Roll, fold, and refrigerate the dough two more times, so that you’ve done it four times total. Cover and refrigerate for at an hour, or overnight.

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Then, roll your dough out to 1- to 2-inch thickness, then cut it into rounds, or rings, or scraps.

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In a heavy pot (or deep fryer), heat a couple inches of oil to about 350° F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (this can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with a paper towel.

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Meanwhile, whisk together the icing sugar, maple syrup, and enough milk, water, or cream to make a drizzling consistency. Drizzle over the croissoughnuts while they’re still warm. Then try not to eat the whole batch.

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See the full recipe (and save and print it) here.

Photos byJulie Van Rosendaal

Cronut Recipe - DIY Pastry Tips (2024)


Why does it take 3 days to make a Cronut? ›

The official Cronut takes three days to make, thanks in part to the laminated dough. This is rolled together with a block of chilled butter to form layers, and needs a lengthy rest in the fridge.

Is Cronut made from puff pastry? ›

That makes them puff up tall, creating multiple layers and airy pockets throughout the cronut. This super-simple recipe breaks down to unfolding the puff pastry dough and brushing it with a beaten egg, then sprinkling on the cinnamon sugar mixture.

Is Cronut dough the same as croissant? ›

The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.

How thick should croissant dough be before rolling? ›

For the recipe we use, the dough rolls out perfectly to be the size of one of our baking sheets which is 40x30cm or 16x12 inches. Of course this size will depend though on the amount of dough you have depending on the recipe you use, so follow rule #1 of rolling the dough to be about 3-5mm thick.

How long should croissant dough proof? ›

The proofing should take about 3 hours, it takes longer than the 3 day recipe as the dough still needs to develop. You should be able to tell if they are ready by carefully shaking the baking sheet and see if the croissants slightly wiggle.

How many times do you turn croissant dough? ›

More than 3x3 turns is not recommended for croissants. For example: 2x3 and 1x4 turns = 36 layers of butter = only suitable for cream pastries due to the tight honeycomb texture. ROLL OUT THE DOUGH IN VARIOUS STAGES. Slice the thicker side after each fold, not just at the beginning.

Is crescent dough the same as puff pastry? ›

The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work.

Is croissant dough just puff pastry? ›

While both puff pastry and croissant doughs are laminated, puff pastry does not include yeast and croissant dough does. The yeast gives the dough an even lighter texture. Croissant doughs also contain more sugar than puff pastry.

Is puff pastry just pie dough? ›

How Is This Different From Pie Crust and Yeasted Pastry Dough? Pie crust, while buttery and flaky, is not nearly as light, doughy, and crisp as this shortcut puff pastry. Yeasted pastry dough, such as something we can use for croissants, croissant bread, or a pastry braid, contain yeast.

Does Dunkin Donuts make Cronuts? ›

It's been more than a year since New York pastry chef Dominique Ansel's cronut became a cultural sensation, with some waiting hours in line for a shot at trying one. Now Dunkin' Donuts has released a croissant donut, though the company denies it is copying the famous New York bakery.

What is the difference between a Cronut and a crodough? ›

A crodough, also known as a Cronut, combines the best aspects of a croissant and a doughnut. They share the same shape as a doughnut, but instead of their typical doughy texture, they have a crispy exterior and are soft and airy on the inside.

Can you use a pasta roller for croissant dough? ›

Put the stand mixer on speed 1 and feed the sheet of butter through the pasta roller. Roll the dough out into a long rectangle, place the butter in the middle and fold the edges over the top. Give the dough a quarter turn and roll out into a rectangle again, repeat this 4 times.

Why is the butter leaking when I roll my croissants? ›

Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.

Should croissant dough rest overnight? ›

Long rest: Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. (Up to 24 hours is ok.)

Are croissants good after 3 days? ›

In general, a croissant can last for about 1-2 days at room temperature before it begins to spoil. However, the actual time can vary depending on a few factors, including the specific ingredients used, the humidity and temperature of the room, and how the croissant has been stored.

How long does a Cronut last? ›

Storage: Our Cronut® are made fresh daily and shipped out the same day (within 6-8 hours of receipt). We recommend eating them the same day you receive them for optimal freshness.

What is the most donuts eaten in 3 minutes? ›

The speed-eater finished 10 doughnuts in the 3 minute time limit, enough to capture the record. Shutkever said she is aiming to set 10 Guinness records by the end of the year.

How long does it take for crescent rolls to rise? ›

Curve ends to make crescent shape. Cover loosely with plastic wrap* and towel. Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size.

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