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How to Make How to Make Cronuts, Part I (The Dough) - A Step-by-Step Guide

Are you a fan of both croissants and donuts? If so, then you are in for a real treat! Cronuts, a delightful and indulgent pastry that is a combination of a croissant and a donut, have taken the world by storm in recent years. This hybrid pastry has a flaky, buttery croissant-like interior and a crispy, sugary donut-like exterior, making it a truly irresistible treat for anyone with a sweet tooth.

Making cronuts at home may seem like a daunting task, but with the right recipe and a little ...

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Ingredients

  • 1 (.25 ounce) package active dry yeast
  • ½ cup warm water (105 degrees F/41 degrees C)
  • ½ cup milk
  • 2 ½ tablespoons white sugar, or more to taste
  • 2 tablespoons butter, melted
  • 1 large egg
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon freshly grated nutmeg
  • 1 pound all-purpose flour
  • 12 tablespoons European-style (low-moisture) butter at room temperature, divided

Information

  • Prep Time: 1 hr
  • Additional Time: 4 hrs 5 mins
  • Total Time: 5 hrs 5 mins
  • Servings: 14
  • Yield: 14 dough cronuts

  • Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add milk, sugar, 2 tablespoons melted butter, egg, salt, vanilla extract, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
  • Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
  • Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
  • Remove dough from the refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
  • Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
  • Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
  • Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
  • Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.

    • Nutrition

    241 cal.

    • Total Fat: 12g
    • Saturated Fat: 8g
    • Cholesterol: 45mg
    • Sodium: 189mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 4g
    • Calcium: 21mg
    • Iron: 2mg
    • Potassium: 67mg

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