How to Make Cronuts, Part I Recipe - Allrecipes.com
How to Make Cronuts, Part I Recipe
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How to Make Cronuts, Part I
Watch Chef John make the donuts that make us GO NUTS! See more
  • READY IN 5+ hrs

How to Make Cronuts, Part I

Recipe by  

"Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze."

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Ingredients Edit and Save

Original recipe makes 14 cronuts Change Servings
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  • PREP

    1 hr
  • READY IN

    5 hrs 5 mins

Directions

  1. Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
  2. Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
  3. Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
  4. Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
  5. Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
  6. Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
  7. Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles.
  8. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
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Footnotes

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Reviews More Reviews

Feb 05, 2014

I cant find European-style (low-moisture) butter is there a substitute or can i just use regular butter??? please help

 
Sep 19, 2013

I whated to print your cronut, so I use your photos

 

7 Ratings

Jan 01, 2014

This recipe was time consuming but the steps were pretty simple. I had to add more liquid after adding the flour. If I made this again, I'd only use 3 cups of flour. Otherwise, I'd follow all of the steps as stated.

 
Dec 28, 2013

Is it possible to make this recipe using all-purpose gluten free flour?

 
Feb 26, 2014

The only thing different from the recipe that I did was using a regular unsalted butter. All cronuts turned out great! It took me awhile to make but it was worth it. If you don't have a circular cutter, I used a big glass and a water bottle cover. What a workaround! I will definitely save this recipe. My hubby and kids loved it!

 
May 05, 2014

How can you make this ahead of time? or can you store it in the refrigerator without it losing it's taste or texture? I want to make this, but the event it will be for is in the morning...

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 27.7 g
  • 9%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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