Cronuts Recipe - The Cookie Rookie® (2024)

4.75 from 8 votes

Author: Becky Hardin

For the Cronuts

• ▢ 1 cup milk 227 grams, warm (105-110°F)
• ▢ 2¼ teaspoons active dry yeast 7 grams (1 envelope)
• ▢ 3 tablespoons granulated sugar 38 grams
• ▢ 2 large eggs 100 grams, room temperature
• ▢ 1 teaspoon pure vanilla extract 4 gram
• ▢ 1½ teaspoons kosher salt 5 grams
• ▢ 3¾ cups all-purpose flour 450 grams
• ▢ ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
• ▢ Vegetable oil for frying

For the Glaze

• ▢ ¾ cup powdered sugar 85 grams
• ▢ 1-2 tablespoons milk 14-28 grams
• ▢ ½ teaspoon pure vanilla extract 2 grams

For the Dough

• Add the milk, yeast, and sugar to the bowl of a stand mixer. Stir and then let it bloom for a few minutes.

  1 cup milk, 2¼ teaspoons active dry yeast, 3 tablespoons granulated sugar

• Whisk in the eggs, vanilla, and salt. Attach the dough hook to the mixer. Mix on low speed while gradually adding in the flour.

  2 large eggs, 1 teaspoon pure vanilla extract, 1½ teaspoons kosher salt, 3¾ cups all-purpose flour

• Continue to mix on low for 3-4 minutes until the dough becomes smooth and elastic and pulls away from the sides of the bowl. If the dough doesn’t pull away from the bowl, add in a couple more tablespoons of flour at a time and continue mixing.

• Remove from the dough from the mixer and place on the counter to knead a few times and shape into a ball.

  

• Wrap in plastic wrap and chill in the refrigerator for 30 minutes.

• On a floured surface, roll out the dough to a 12×18-inch rectangle. Visually divide the dough into thirds.

• Spread 7 tablespoons of butter onto the middle portion of the dough.

  ¾ cup unsalted butter

  

• Fold one side on top of the buttered middle third. Spread the rest of the butter on top of the folded side.

  

• Fold the remaining side inward on top of the 2nd buttered portion.

  

• Place the dough on a baking sheet, cover with plastic wrap, and refrigerate for another 30 minutes.

  

• Roll out the dough into a rectangle about the same dimensions as before. Fold the dough using the same pattern as before, turning each third inward over the middle third.

• Place on the sheet pan, cover and refrigerate for 30 minutes.

• Repeat the process of rolling to a rectangle and folding inward 2 more times.

• Place the dough back on the sheet pan, cover, and refrigerate for at least 1 hour.

• Roll out the dough to a little under ½-inch thick.

• Use a donut cutter or a round cookie cutter or jar to cut out 8-10 circles. Use a smaller round cookie cutter to cut out the holes in the circles.

  

• Place the donuts and donut holes on a lined baking sheet.

For Frying

• Add 2-3 inches of oil to a Dutch oven and heat to 350°F.

  Vegetable oil

• Working batches (2-3 at a time), drop the donuts into the oil and fry for a couple minutes on each side until golden brown. Transfer to a baking rack or baking sheet lined with paper towels.

For Glazing

• Whisk together the glaze ingredients.

  ¾ cup powdered sugar, 1-2 tablespoons milk, ½ teaspoon pure vanilla extract

• Dip the top of each cronut in the glaze. Return to the rack to allow the glaze to set.

• Flavor the glaze with a different extract, like citrus, anise, or almond.
• Add colorful sprinkles to make them festive!
• Try rolling your hot cronuts in cinnamon-sugar instead of glazing them.
• Don’t rush making the dough. It’s important for the dough to remain cold, otherwise the butter will leak out when you fry them!
• Use a deep frying thermometer to monitor the temperature of your oil. This will help avoid burned or greasy cronuts.
• Don’t overcrowd the oil or the temperature will drop, leading to greasy cronuts.
• Use any leftover scraps to make cronut holes!

Storage:Store cronuts in an airtight container at room temperature for up to 8 hours or in the refrigerator for up to 1 day.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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