🥐✨ Ultimate French Cronut Recipe – The Perfect Fusion of Croissant & Donut! ✨🍩

Directions

• Step 1: Prepare the Dough
• In a stand mixer bowl, combine flour, sugar, yeast, and salt.
• Add warm milk and softened butter. Mix with the dough hook on medium speed until a smooth dough forms (about 5 minutes).
• Cover the dough with plastic wrap and refrigerate for 2 hours.
• Step 2: Laminating the Butter into Dough
• Place cold butter between two sheets of parchment paper. Roll it into a 7×7-inch (18×18 cm) square.
• Roll the dough into a 10×10-inch (25×25 cm) square.
• Place the butter square in the center of the dough and fold the corners over the butter, sealing it like an envelope.
• Roll it out into a 12×6-inch (30×15 cm) rectangle, then fold it into thirds. Wrap and chill for 30 minutes.
• Repeat this rolling-and-folding process three more times, chilling between each fold for 30 minutes.
• Step 3: Cutting & Proofing
• Roll out the laminated dough to ½-inch (1.25 cm) thickness.
• Use a round cutter (about 3 inches in diameter) to cut out donut shapes. Cut a smaller hole in the center.
• Place cut cronuts on a baking sheet, cover loosely with plastic wrap, and let rise for 2 hours at room temperature.
• Step 4: Deep Frying
• Heat vegetable oil in a deep fryer or pot to 350°F (175°C).
• Fry each cronut for 90 seconds per side, until golden brown.
• Transfer to a wire rack and let cool for 5 minutes.
• Step 5: Making the Pastry Cream
• In a saucepan, heat milk until steaming but not boiling.
• In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly pour in hot milk while whisking.
• Return to the pan and cook over medium heat, stirring constantly, until thickened.
• Remove from heat, stir in vanilla extract and butter. Cover and chill.
• Step 6: Filling the Cronuts
• Transfer pastry cream into a piping bag with a filling nozzle.
• Insert the nozzle into the side of each cronut and pipe in the cream.
• Step 7: Coating & Glazing
• Roll warm cronuts in cinnamon sugar or dust with powdered sugar.
• Whisk powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over cronuts.