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How to Make How to Make Cronuts, Part II - A Step-by-Step Guide

Welcome to Part II of our guide on how to make cronuts, the incredibly popular and indulgent pastry that has taken the world by storm. In our previous article, we covered the basic recipe and technique for creating this delicious treat, but in this installment, we will explore some exciting variations and flavor combinations to take your cronut game to the next level.

If you're not already familiar with cronuts, they are a delightful hybrid of a croissant and a donut, resulting in a f...

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Ingredients

  • 6 cups grapeseed oil for frying, or as needed
  • dough from How to Make Cronuts, Part 1 (The Dough)
  • 1 cup confectioners' sugar
  • 1 ½ teaspoons milk, or as needed
  • ½ teaspoon vanilla extract

Information

  • Prep Time: 1 hr
  • Cook Time: 20 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 20 mins
  • Servings: 14
  • Yield: 14 cronuts

  • Complete all steps in How to Make Cronuts, Part 1 (The Dough).
  • Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
  • Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Repeat to fry cronut holes.
  • Whisk confectioners' sugar, milk, and vanilla for glaze in a shallow bowl until smooth and slightly runny.
  • Pick up a fried cronut and gently dip the top in glaze; return to the rack and let stand until glaze has set, about 15 minutes.
  • When ready to make the remaining cronuts, remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1 (The Dough)). Let sit for 30 minutes.
  • Roll dough on a floured surface into an 8x12-inch rectangle. Fold dough in thirds and roll again into a 3/4-inch thick rectangle. Use a sharp 3-inch round cutter to cut 6 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 dust paper lightly with flour. Place cronuts and holes onto the prepared baking sheet and let rise in a draft-free place until doubled in size, about 1 hour.
  • Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
  • Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. The extra fold and thicker dough will result in taller cronuts than before. Let fried cronuts drain on racks. Repeat to fry cronut holes.
  • Dip in remaining glaze and let stand until glaze sets, about 15 minutes.

    • Nutrition

    0 cal.

    Categories

    Dough recipes
    Frying recipes
    Glazing recipes
    Topping recipes
    Filling recipes