Recipe by Chef John
"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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1 (.25 ounce) package
active dry yeast
warm water (105 degrees F/41 degrees C)
2 1/2 tablespoons
white sugar, or more to taste
freshly grated nutmeg
European-style (low-moisture) butter at room temperature, divided
I cant find European-style (low-moisture) butter is there a substitute or can i just use regular butter??? please help
I have not made the recipe, I just wanted to respond to the brands of European butters available here. Most commonly found is Kerrygold, Plugra and Lurpak. I have luck finding those brands at WholeFood, HenHouse Market and HyVee. Trader Joe also has their own brand of European butter. Hope this helps.
I whated to print your cronut, so I use your photos
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.
Is it possible to make this recipe using all-purpose gluten free flour?
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!
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...
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Cronuts, Part I
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 112
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See how Chef John prepares craze-worthy cronuts!
Watch Chef John make the donuts that make us GO NUTS!
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