6. How to Make Dough for Cronuts

The dough for cronuts is similar to croissant dough, which makes it soft, layered, and flaky.

1. Activate the Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it starts to foam. This foam means the yeast is “awake” and ready to help the dough rise.

2. Mix the Dough: In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and add the eggs. Mix everything until it forms a dough. If it’s a little sticky, sprinkle in some extra flour.

3. Rest the Dough: Knead the dough for about 5 minutes, then cover it with plastic wrap and let it rest in the fridge for at least 1 hour. This helps the dough firm up and get ready for the butter layers.

7. Rolling Out and Cutting the Dough

Now it’s time to start creating the layers of buttery dough that make cronuts so special!

1. Prepare the Butter: Roll out the softened butter between two sheets of plastic wrap until it’s a thin square. Place this butter sheet in the fridge for a few minutes if it starts to soften too much.

2. Roll Out the Dough: Roll your dough into a large square, slightly larger than the butter square. Place the butter square on top, fold the dough around the butter, and seal the edges.

3. Laminate the Dough: To create layers, roll out the dough into a rectangle. Fold it into thirds (like folding a letter). Roll out the dough again and repeat this folding process 3 more times, chilling it for 20 minutes between each fold. This will give you the flaky layers that make cronuts amazing!

4. Cut Out the Cronuts: Roll out the dough to about ½ inch thick. Use a round cutter (or a drinking glass) to cut out donut shapes. Use a smaller cutter to make the holes in the center.

8. Frying the Cronuts

Now we get to fry the dough into golden, delicious cronuts!

1. Heat the Oil: Pour oil into a deep frying pan or pot until it’s about 2-3 inches deep. Heat it to around 350°F (175°C). This temperature will help the cronuts cook evenly without getting too greasy.

2. Fry the Cronuts: Carefully add a few cronuts to the hot oil at a time, making sure not to crowd the pan. Fry each cronut for about 1-2 minutes per side, or until they’re golden brown.

3. Drain and Cool: Use a slotted spoon or tongs to take the cronuts out and place them on a cooling rack or a plate lined with paper towels. Let them cool a bit before glazing.

9. Preparing a Simple Glaze

The glaze adds a touch of sweetness and a beautiful finish to your cronuts. Here’s a simple recipe:

1. Mix the Glaze: In a small bowl, combine powdered sugar, milk, and vanilla extract (if using). Stir until it becomes smooth. Adjust the thickness by adding more sugar for a thicker glaze or more milk for a thinner glaze.

2. Dip the Cronuts: Once the cronuts are cool, dip the tops into the glaze. Let any extra glaze drip off.

3. Let It Set: Place the glazed cronuts on a cooling rack to let the glaze harden slightly before serving.