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Easy Fluffy Cronuts Recipe That Will Wow Everyone Every Time

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This recipe delivers light, airy, and crispy cronuts that combine the flaky layers of croissants with the shape and frying method of donuts. Easy to make at home with simple ingredients and perfect for any occasion.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • ⅓ cup (65 g) granulated sugar
  • 1 tsp salt
  • ¾ cup (180 ml) whole milk, warmed
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract (optional)
  • Vegetable oil or canola oil, for frying
  • Powdered sugar for dusting or glaze/fillings of choice (e.g., raspberry jam, vanilla custard)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F / 43°C) with 1 tsp sugar and yeast. Let it sit for 5-7 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining sugar, and salt.
  3. Combine wet and dry: Add eggs, vanilla extract, and the activated yeast mixture to the dry ingredients. Mix until it forms a rough dough.
  4. Knead the dough: On a floured surface, knead for about 8-10 minutes until smooth and elastic.
  5. Chill the butter: While the dough rests (covered with a damp towel for 1 hour), place the cold butter between parchment paper and pound it into a 7×7 inch (18×18 cm) square using a rolling pin.
  6. Roll and fold: Roll the dough into a 10×10 inch (25×25 cm) square. Place the butter square diagonally in the center of the dough. Fold the corners over the butter to encase it completely.
  7. Layering folds: Roll the dough into a 20×10 inch (50×25 cm) rectangle. Fold it into thirds like a letter. Wrap in plastic and chill for 30 minutes.
  8. Repeat folding: Repeat the rolling and folding process two more times, chilling 30 minutes between folds.
  9. Final roll and cut: Roll out to about ½ inch (1.2 cm) thickness. Use a donut cutter or two round cutters (about 3 inches / 7.5 cm outer, 1 inch / 2.5 cm inner) to cut cronuts. Place on parchment-lined baking sheet, loosely cover, and let rise for 30 minutes.
  10. Heat oil & fry: Heat oil to 350°F (175°C). Fry cronuts in batches for 2-3 minutes per side until golden brown. Transfer to a wire rack to drain.
  11. Glaze or fill: Dust with powdered sugar or drizzle with glaze while warm. If filling, use a piping bag to inject jam, custard, or cream.

Notes

Maintain oil temperature around 350°F (175°C) to avoid greasy or undercooked cronuts. Use cold but pliable butter for proper layering. Fry in small batches to keep oil temperature steady. Let shaped cronuts proof before frying for light texture. Glaze or dust with sugar while warm for best finish. Dough can be refrigerated after first rise for up to 24 hours.

Nutrition

Keywords: cronut, fluffy cronuts, croissant donut, fried pastry, homemade cronuts, easy cronut recipe, layered dough, breakfast pastry

Find it online: https://bouncybowl.com/easy-fluffy-cronuts-recipe-that-will-wow-everyone-every-time/