If you’ve ever wondered what would happen if a croissant and a donut had a love child, the answer is the cronut. Buttery, flaky layers on the inside, crisp and golden on the outside, with just the right amount of sweet filling to tie everything together. These pastries might look like something you’d only find at a fancy bakery, but with a little patience, you can make them right in your own kitchen.
I still remember the first time I tried one at a bakery — the texture was so surprising, like biting into a cloud with a crunch. Recreating that at home felt intimidating, but once I broke it down step by step, it became surprisingly doable. So let’s roll up our sleeves and make a batch of homemade cronuts.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups vegetable oil (for frying)
- 1/2 cup sugar (for coating)
- 1 cup pastry cream or whipped cream (for filling)
- 1 tablespoon vanilla extract
Tip: Make sure your butter is cold — it’s what creates those beautiful flaky layers.
Step-by-Step Instructions
- Activate the yeast
Warm the milk until it’s just slightly warmer than room temperature (not hot, or it can kill the yeast). Stir in the yeast and let it sit for about 5 minutes. You’ll know it’s ready when it looks foamy on top. - Prepare the dough base
In a large bowl, mix together the flour, sugar, and salt. Add the cold cubed butter and work it in with your fingers or a pastry cutter until the mixture looks sandy, with little chunks of butter still visible. - Bring it all together
Pour in the yeast mixture, egg, and vanilla extract. Mix until a dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic. - Chill the dough
Wrap the dough in plastic wrap and refrigerate for 1 hour. This helps relax the gluten and keeps the butter cold for layering. - Laminate the dough
Roll the chilled dough into a rectangle, then fold it like a letter (in thirds). Chill again, then repeat this rolling and folding process 3 times in total. This is what gives you those croissant-style layers. - Shape and proof
Roll out the dough one final time, then cut it into donut shapes. Place them on a lined baking sheet, cover lightly, and let them rise for about 30 minutes until puffy. - Fry to perfection
Heat oil to 175°C (350°F). Fry each cronut for about 2–3 minutes per side until golden and crisp. Place them on paper towels to drain any excess oil. - Finish with sweetness
While still warm, roll the cronuts in sugar. Once cooled slightly, pipe in pastry cream or whipped cream for that bakery-style finish.
Why You’ll Love These Cronuts
They’re a little project, but so worth it. The outside is crunchy and sugary, while the inside stays soft and buttery with pockets of cream. Honestly, it’s the kind of dessert that impresses anyone who tries it.
Practical tip: If you don’t want to make your own pastry cream, use store-bought whipped cream or even a flavored filling like chocolate or caramel. It makes the process quicker without sacrificing flavor.
Storage and Serving
Cronuts are best enjoyed fresh the same day (they lose their crispness if stored too long). If you have leftovers, keep them in an airtight container at room temperature for up to 1 day. To refresh them, pop them in the oven for a few minutes.
Serve them with a cup of coffee, and you’ll instantly feel like you’ve brought the bakery into your home.