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.