Dissolve the yeast in lukewarm water.

Mix the milk with the egg.

Add the dissolved yeast to the milk with the egg and mix.

Cut the butter into small cubes.

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).

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.