Cronuts: the easy copycat recipe for the famous, flaky dessert

Cronuts are the cult pastry that took the world by storm back in 2013. The unique treat is part croissant, part donut, and was created by Dominique Ansel, the famous French pastry chef and owner of Dominique Ansel Bakery in New York City.

Cronuts are flaky and fluffy, with a buttery croissant-like interior, and are fried like a donut and coated in a vanilla glaze. They're super easy to make, especially if you have a stand mixer at home. The secret to authentic-tasting cronuts is to use European-style butter, which has more butterfat and a more delicious flavor compared to American butter. Homemade cronuts are an amazing breakfast or brunch treat you can serve when hosting friends and family.

Tips for Making Cronuts

Your warm water should be between 105 and 110F or 40 to 43C. If it's too cold, the yeast won't activate. If it's too hot, the heat will kill off the yeast. Use a thermometer to test the water before mixing it with the yeast.

European-style butter is available at many supermarkets. It's also known as cultured butter and has higher fat content compared to American butter. The flavor is richer and slightly sweeter. Look for brands like Kerrygold or Plugra, or check for the words “European-style” or “cultured” on the label.

Feel free to add more sugar to your cronut dough.

Use a neutral oil with a high smoke point for frying your cronuts. Canola, vegetable, grapeseed, sunflower, or refined coconut oil are all good options. The original version uses grapeseed oil.

Dust your cronuts with cinnamon sugar or cocoa powder to take them to the next level!

How to Store Cronuts

While cronuts taste best the same day you make them, you can keep your cronuts in an airtight container at room temperature for up to one day. Don't store them in the fridge or try freezing them.

How to Make Cronuts

Combine water and yeast in a large bowl or in the bowl of a stand mixer. Leave it for 5 to 10 minutes or until the mixture becomes frothy.

Beat in the egg.

Pour milk.

Add the sugar, melted butter, and salt.

Stir in the vanilla, and nutmeg. Whisk to combine.

Add sifted flour and knead on low speed for about 3 minutes, until the dough is soft and sticky, yet comes away from the sides of the bowl.

Lightly flour a work surface. Turn out and knead the dough three times, then roll it into a ball.

Wrap in cling film or a plastic bag, then set in the fridge for 20 to 30 minutes.

Take the dough out of the fridge. Unwrap it and dust it with flour. Using a rolling pin, roll the dough out to a 9×18-inch rectangle.

Coat the middle third of the dough with half of the European-style butter.

Fold the top third of the dough over the buttered section. Spread the rest of the butter over it.

Fold the final third over the top.

Place the dough on a cutting board. Cover it in cling film and place it in the fridge for 20 to 30 minutes. Lightly flour a work surface. Gently shape the dough into an 8×14-inch rectangle. Fold the top third over the center third, then fold the bottom third over the top third. Recover and refrigerate for 2 hours.

Roll out the dough to 3/8-inch thick. Cut the dough in half, then return half the dough to the fridge. Take a 3-inch round cutter and punch out 8 rounds of dough.

Take a 1-inch round cutter and punch out the center of each dough round. Repeat with the remaining dough.

Place baking parchment on a large tray. Lightly flour the parchment paper and set the dough on the tray.

Leave it to rise for one hour or until doubled in size.

Heat the oil in a Dutch oven over medium heat. When it reaches 350F, gently drop two cronuts into the hot oil. Fry for 1 to 2 minutes on each side, then remove to a paper towel-lined plate to drain. Repeat with remaining cronuts.

For the glaze, combine powdered sugar, milk, and vanilla in a shallow bowl.

Top each cronut with the glaze. Set on a rack, and leave for 20 minutes so the glaze can harden.

Serve and enjoy!