Cronut Recipe Dominique Ansel | Cronuts In 3 Flavors | How To Make Cronuts | Bake and Toss

Today I’m sharing with you Cronuts Recipe. Cronuts are the donuts that make people go crazy! They have the shape and flavor of a donut, yet feature the crispy, sweet, flaky texture of a buttery croissant. Invented by Chef Dominique Ansel in his New York bakery, cronuts are a fun dessert popular in the baking world. To make cronuts, we make a buttery croissant dough that is cut into donut shapes and then fried. The cronuts have a cream or fruit filling and are topped, coated in sugar and topped with cream and sometimes a sugar glaze. This recipe has several steps and takes some time, but it’s a fun weekend project and produces treats that everyone is sure to remember. Now you get to enjoy Cronuts at your home where ever you are around the world. Here I’m sharing with you three flavours you can make at your home easily : Pastry Cream, Cream Cheese Glaze ( my unique flavor) and Nutella. Fill the cronuts with any flavors you like and ENJOY! So let’s begin.

Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all 🙂

Ingredients ( makes around 16 Cronuts) :

200g soften unsalted butter (laminating the dough)

Dough:
500g (4 cups) bread flour
18g (2 tbsp) instant yeast or 30g (3 tbsp +1/4 tsp) active dry yeast (see note below)
40g (1/4 cup) sugar
12g (2 tsp) salt
50g (4 tbsp) soften unsalted butter
65g egg whites (protein of 2 eggs , use the egg yolks for making pastry cream)
240ml (1 cup) cold milk

Note: If you are using active dry yeast, mix it in 240ml cold milk. Wait for 15 -30 mins as milk is cold yeast will take time to activate. You will know yeast has activated once it forms a froth. Then use it.

Fillings For Cronuts:

Pastry Cream:
Here is the recipe link for making pastry cream : https://youtu.be/i4raey2jLNg

I reduced the recipe to half for filling cronuts

240ml (1 cup) whole milk
60g (1/3 cup) sugar
2 egg yolks
15g (2 tbsp) cornstarch
15g (2 tbsp) AP flour
1/4 vanilla bean stick
15g (1 tbsp) salted butter or (a pinch of salt + 15g unsalted butter)

Cream Cheese Glaze:
110g (1/2 cup or 4 oz) cream cheese (at room temperature)
30g (3 tbsp) melted unsalted butter
20ml (1 tbsp) milk
5ml (1 tsp) vanilla essence
80g (2/3 cup) powdered sugar

Nutella

Lemon Glaze (if you like to glaze the Cronuts instead of coating them in sugar):
110g (1/2 cup) powdered sugar (sifted)
30ml (2 tbsp) lemon juice
Method: Mix powdered sugar and lemon juice. Glaze the fried cronuts when they are warm.

Tips and Notes:

1. Do not add egg yolks while making the dough as fat in yolk causes oil to splutter when you fry the cronuts.
2. Making cronuts is hard work and time consuming but the end result is just amazing. You can make the dough, complete the book foldings and leave the dough in fridge overnight. Make the cronuts the next day to reduce the work load.
3. Fill the cronuts with any flavours you like.
4. The left over dough after cutting out 8 cronuts can be folded tight into a square and stored in a zip lock bag to freeze for 1 hour or leave it there until you are ready to make more cronuts. Allow the dough to thaw at room temperature for 20 to 30 minutes as it is hard to roll it when it’s frozen.
5. Here I made 8 croissants with the left over dough the next day and they were just amazing! Check out my video on how to roll the dough, cut and proof them for making croissants here: https://youtu.be/YjfgSopsli0. Bake 4 croissants at a time in a preheated oven at 180C for 20 mins.
6. Serve the cronuts within 2 hours cause that’s when they are crisp. If you are having them the next day simply microwave the cronuts for 20 secs. They won’t be crisp though. Cronuts are best served the same day!

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