How to Make Cronuts, Part II Recipe -
How to Make Cronuts, Part II Recipe
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How to Make Cronuts, Part II
See how Chef John prepares craze-worthy cronuts! See more
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How to Make Cronuts, Part II

Recipe by  

"The fried cronuts have a crisp exterior and croissant-like texture. The first version is more like a donut and the second version is more like a deep-fried croissant. It's an adventurous, fun project for you to try soon."

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Ingredients Edit and Save

Original recipe makes 14 cronuts Change Servings
  • PREP

    1 hr
  • COOK

    15 mins

    2 hrs 30 mins


  1. Once dough has been made, cut, and dough has risen (see How to Make Cronuts, Part I), continue on to fry and glaze your homemade cronuts.
  2. Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
  3. Carefully lift a cronut and gently drop into oil. Fry 2 at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool.
  4. Whisk confectioners' sugar, milk, and vanilla extract in a shallow bowl until glaze is smooth and slightly runny.
  5. Pick up a fried cronut and gently dip the top in glaze; return to rack and let stand until glaze has set, about 15 minutes.
  6. Alternate version: For higher-rising cronuts, roll out finished dough (see Part I) into an 8x12 inch rectangle. Fold dough in thirds and roll out into a rectangle about 3/4 inch thick. Cut out 6 cronuts and holes, using a 3-inch round cutter and a 1-inch small hole cutter.
  7. Line baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto prepared baking sheet and let rise in a draft-free place until doubled, about 1 hour.
  8. Carefully pick up and gently drop cronuts, 2 at a time, into the preheated oil. Fry 1 1/2 to 2 minutes per side. The extra fold and making the dough thicker will result in taller cronuts than before. Let fried cronuts drain on racks.
  9. Dip tops of cronuts in glaze as described above, and let cool on racks to let glaze set up.
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Reviews More Reviews

Apr 28, 2014

These were delicious. The process was uncomplicated, but very time consuming (which is why I rated it only 4 stars). I topped mine with a maple cream cheese frosting and bacon, which was a big hit.

Feb 15, 2014

Rainy day here, so the perfect time to make these. Im guarding the ones that are left right now, because they are stealing them before the glaze sets!


5 Ratings

Jan 01, 2014

I used the primary version listed. 2 minutes was a bit long for these delicate delights. 1 - 1.5 minutes worked well for my cronuts. I used the amount of milk listed and noticed the glaze was a bit dry so I added 2 squirts of a lemon. This gave the glaze a great flavor. Overall, this was a great and well written recipe. I really enjoyed making and eating the cronuts! Thanks Chef John!

Jan 16, 2015

Chef John is amazing and so is this recipe!


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