Cronut Donuts
Recipe for cronuts, i.e. donuts made from puff pastry type dough
Prepare today with me amazing cronut donuts from a simple Danish pastry dough. These donuts are super tall and fluffy, and they taste excellent. Deep-fried donuts will be perfect for Fat Thursday, but not only then! Try this excellent dessert. Check out my step-by-step recipe with photos and watch the video on how to prepare cronuts, and you will surely have no problems making them!
Table of contents
Video on preparing cronuts
Watch my short video of the preparation and see how simple it is!
Cronut donuts recipe step by step
If you like delicious sweet deep-fried donuts, then you must try this recipe!
Cronut fritters recipe with video
Składniki
ingredients for cronuts
- 60 ml warm water (1/4 cup)
- 15 g fresh yeast (or 7 g dry)
- 125 ml lukewarm milk (half a cup)
- 1 egg (I used size L)
- 350 g wheat flour – all-purpose (type 650 or 720 – 2 and 1/3 cups)
- 25 g sugar (3 heaped teaspoons)
- 250 g butter (cold)
Instrukcja
How to make cronuts step by step
- Dissolve the yeast in lukewarm water.60 ml warm water, 15 g fresh yeast
- Mix the milk with the egg.125 ml lukewarm milk, 1 egg
- Add the dissolved yeast to the milk with the egg and mix.
- Cut the butter into small cubes.250 g butter
- Mix the flour with sugar, add the chopped butter and quickly chop everything together (I used a food processor, you can chop with a knife to make a crumble).350 g wheat flour – all-purpose, 25 g sugar, 250 g butter
- Pour the wet ingredients into the flour with butter and mix briefly with a spoon – the mixture will be sticky – do not add more flour!
- Transfer the dough to a large plastic bag and put it in the refrigerator overnight.
- In the morning, take the dough out onto a lightly floured surface and knead briefly.
- Roll out the dough into a flat sheet – fold one side to the middle, and place the other end on top (watch the video to see how to do it).
- Roll out the dough again and fold it again.
- Repeat rolling and folding several times – this will create micro-layers in the dough, which will form characteristic bubbles when fried.
- Lightly roll out the folded dough – to a thickness of about 1.5 cm and cut out circles with a glass.
- Cut out the center of each circle with a shot glass.
- Set aside the fritters on a floured surface.
- Briefly knead the remaining dough and roll it out to a thickness of about 1.5 cm – cut out more fritters.
- Cover the fritters with a cloth and set aside for about an hour to rise.
- Heat about 1 liter of oil in a pot – heat it to a temperature of about 175 degrees.
- Fry 3-4 fritters at a time – they must be able to float freely.
- Fry each side for about 1-2 minutes – check with a toothpick if they are ready – I insert the toothpick deep into the dough, if it comes out clean, the cronuts are ready.
- Remove the fritters and drain on a paper towel.
- Pour granulated sugar into a deep plate (you can also add a little cinnamon) and coat the cronuts in sugar.
Film
Uwagi
Wartości Odżywcze
What are cronuts?
Cronuts are a combination of croissants and donuts – hence the name cronuts. These tall and fluffy donuts are extremely popular in the USA and have been conquering the internet for some time now. I was supposed to make them a long time ago, but something always held me back. Now I finally found the time and prepared these fluffy cronuts for my family.
How to make cronuts – tips
To prepare cronuts, you need homemade puff pastry. To make my work a little easier and shorten it, I prepared a simpler Danish pastry dough from Nigella Lawson’s recipe. The main difference between these two doughs lies in the way butter is added. In puff pastry, we prepare a block of butter and roll it out with the dough. In Danish pastry, we add butter cut into small pieces to the dough and then roll it out. Butter in small pieces means we need to roll the entire dough less. The dough should be chilled overnight, so remember to prepare it in advance!
Therefore, prepare the Danish pastry dough in the evening and put it in the fridge, and the next day start rolling it out. The donut dough must be chilled, as it is very sticky right after preparation and you won’t be able to roll it out. After chilling, you will have no problems with it.
The dough should be rolled, folded, and rolled. Repeat this process several times. This is to create many layers in the dough, which will then rise nicely during frying and form characteristic air pockets. If you’re not entirely sure how to do it, no problem :)
I have specially prepared a short video for you showing how to roll out the dough and prepare cronuts, so watch it at the end of the recipe. We add little sugar to the cronut dough, so after frying them, it’s worth coating them in sugar (I also added some cinnamon to it) or drizzling them with glaze or chocolate frosting.
How to make glaze for donuts?
To make the glaze, simply mix about a cup of powdered sugar with 2-4 tablespoons of milk – add the milk one spoon at a time and mix thoroughly. Drizzle the cronut donuts with the prepared glaze. Like most yeast pastries, these cronut donuts also taste best on the first day. I hope these cronut donuts will taste as good to you as they do to me :)
I got 14 donuts from this recipe – their final number depends on the size of the glass you will be using.
P.S.
I also recommend my other donut recipes, here you will find, among others, yeast-free quark donuts or baked cinnamon donuts.
Recommended recipes for Fat Thursday
Be sure to try my other recipes for Fat Thursday – on the blog you will find recipes for angel wings, paczki, mini paczki, and various donuts. Here I recommend, among others, these three recipes:
Popularne Przepisy
Polecane przepisy
Cronut Doughnuts Recipe
A cronut is a delicious hybrid of a doughnut and a croissant. This unique fusion uses puff pastry-style dough to create incredible doughnuts. Butter-rich pastry is layered thickly, and then doughnut rings are stamped out of it. These thick, layered doughnuts are then deep-fried. Once fried, cronuts become extraordinarily delicate, flaky, and absolutely delicious!
Since the cronut dough itself isn't heavily sweetened, it is highly recommended to toss them in granulated sugar right after frying and draining, or to drizzle them with sugar glaze or chocolate ganache.
Easy Cronut Recipe
My recipe for cronut doughnuts is a bit simpler than traditional puff pastry. To make the process quicker and easier, I used a Danish pastry dough based on a recipe by Nigella Lawson. Danish pastry (Danish Butter dough) differs from traditional puff pastry because the butter is incorporated in tiny pieces rather than one large, solid block, and an egg is added to the mix. Using cubed butter significantly cuts down on preparation time and makes the dough much easier to handle.
If you find traditional puff pastry intimidating, try this simpler Danish dough instead, and fry up some cronut doughnuts for your family this Fat Thursday! Check out my detailed, step-by-step cronut recipe. I have also included a step-by-step video tutorial showing you exactly how to handle the dough so that your yeast-risen doughnuts turn out incredibly airy, with those characteristic, beautiful layers and air pockets inside.
More Fat Thursday treats: I highly encourage you to try my other recipes perfect for Fat Thursday, especially my various traditional doughnut and ring doughnut (oponki) recipes!
