Description
Homemade Cronuts are a delightful hybrid pastry combining the flaky, buttery layers of a croissant with the crispy exterior of a doughnut. This recipe walks you through making the dough, frying the shaped cronuts to golden perfection, and glazing them with a sweet vanilla glaze for a delicious treat perfect for breakfast or dessert.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Frying
- Oil, for frying
Glaze
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: Sift the all-purpose flour into a large mixing bowl to remove lumps and create an even texture. Add granulated sugar, salt, and instant yeast to the flour, mixing them together to distribute the ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, combine warm milk, melted unsalted butter, and a beaten egg, stirring thoroughly to blend the wet mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Mix everything together until a sticky dough forms, ensuring the ingredients are well incorporated.
- First Rise: Cover the dough bowl with plastic wrap and let it rise in a warm place for about 2 hours, or until it has doubled in size. This fermentation helps develop flavor and texture.
- Roll and Cut Dough: Once risen, roll out the dough on a floured surface to approximately 1/2 inch thickness. Use a round cookie cutter to cut out circles, then use a smaller cutter to punch out centers, creating the classic cronut shape.
- Second Rise: Place the shaped cronuts on a baking sheet and let them rise again for about 30 minutes to develop lightness before frying.
- Heat Oil: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (180°C), ensuring the oil is hot enough for frying but not smoking.
- Fry Cronuts: Carefully place a few cronuts at a time into the hot oil. Fry each side until golden brown, flipping gently to ensure even cooking and crispness.
- Drain Excess Oil: Remove the fried cronuts with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil and keep them crisp.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth, creating a sweet and glossy glaze.
- Glaze Cronuts: Dip each cooled cronut into the glaze, letting any excess drip off before placing them on a wire rack.
- Set Glaze: Allow the glaze on the cronuts to set for a few minutes so it hardens slightly, creating a delicious sugary coating.
- Serve and Enjoy: Serve your homemade cronuts fresh to enjoy the perfect blend of flaky pastry and sweet glaze.
Notes
- Ensure the milk is warm, not hot, to avoid killing the yeast during mixing.
- The dough should be sticky but manageable; add a bit more flour if it’s too wet for rolling.
- Maintain oil temperature around 350°F to prevent greasy cronuts or uneven cooking.
- Allow cronuts to cool slightly before glazing to help the glaze adhere better.
- Store any leftovers in an airtight container for up to two days, though they are best enjoyed fresh.
