Homemade Cronuts

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I have worked with
Plugrá European Style Butter for this blog post. Pragla compensated me
My time and recipe development, but all my opinions are my own.

Cronuts: Dominique Ansel’s famous donuts from New York City combine croissants and donuts to create a magical pastry called a cronut. When we lived in San Diego, we had a local donut shop that sold these amazing things. We tried all the flavors and fell in love with the simple whipped cream and strawberries. It has such a refreshing delicacy that I couldn’t resist driving past this place without stopping for a donut or two. Now that we’ve moved to Utah, I need a way to accommodate my cronut needs. I haven’t been able to find a place that sells donuts in the entire state. This is a common question, so I knew it was time to make my own and share it with my readers so you, too, can experience delicious donuts.

Don’t be intimidated by the fact that this recipe takes 3 days to make. I broke down the actual hours you have to spend on yourself each day, and it’s not that bad. You can really do this! I’ve included pictures of the complicated steps so there’s no confusion.

I have used Pragla Add butter to this recipe. It has a higher fat content than standard butter, giving your croissants a better texture and flavor. It’s available at my grocery store down the road, so it’s not hard to find.they have a product locator here. I’ve tried it with regular store brand butter and it didn’t turn out as crispy and tasty.

I have to tell you that my husband says these homemade ones might actually be better than the ones we have at our beloved Coke Donuts in San Diego. I have yet to taste the original in NYC (although I hope to try it next year). This is a great home version that you can totally make at home. I hope you love cola donuts as much as I do!

Ready: 3 days
Day 1 hands-on time: 20 minutes
Day 2 hands-on time: 20 minutes
Day 3 hands-on time: 45 minutes
yield: 1 dozen

raw material

pastry dough

3 1/2 cups all-purpose flour

1 TB salt

1/4 cup + 1 TB granulated sugar

1 TB + 1 1/2 tsp instant yeast

1 cup + 2 TB warm water

1 large egg white

8 TB unsalted Pragla butter, softened

1 TB heavy cream

butter block

8 oz unsalted Pragla butter, softened

other

Nonstick cooking spray, as needed

plastic wrap

parchment

4 cups vegetable oil

1/2 cup powdered sugar

whipped cream

sliced ​​strawberries

instruct

first day

1. In the bowl of a stand mixer, using a dough hook, combine the flour, salt, sugar, yeast, water, egg whites, 8 TB butter, heavy cream. Mix until combined.

2. Transfer to a large lightly greased bowl. Cover with a tea towel and let rise for 2 to 3 hours until doubled.

3. Punch down and fold the edges towards the center. Transfer to a sheet of parchment paper and form into a 10-inch square.

4. Place dough and parchment paper on a baking sheet. Cover pan with plastic wrap and refrigerate overnight.

5. Draw a 7-inch square on a piece of parchment paper to make butter cubes. Turn the paper upside down so the ink side doesn’t touch the butter. Place the butter in the center of the square and place another piece of parchment on top. Roll out the butter onto the squares with a rolling pin, using a butter knife to spread at the end as needed. Transfer the parchment to another hard surface like a baking sheet, cover with plastic wrap, and refrigerate overnight.

the next day

1. Take the butter and dough out of the refrigerator and let it stand at room temperature for 20-30 minutes.

2. Roll out pastry dough into a 12-inch square. Place the butter offset in the center of the dough so that it looks like a diamond in the middle of the dough.

3. Fold the edges of the dough up and cover the butter to the center, completely covering the butter cubes.

4. Starting in the middle, roll out the dough into a 20-inch square. Tip: Measure your rolling pin for guidance. Mine are exactly 20 inches long.

5. Fold dough in half (to form a 10-inch x 20-inch rectangle), then in half again (to form a 10-inch square).

6. Repeat steps 4 and 5.

7. Wrap the dough in plastic wrap and refrigerate overnight.

third day

1. Take the dough out of the refrigerator and let it rest at room temperature for 1 hour.

2. Roll out the dough to a 15-inch square and a half-inch thick. Using a 3.5-inch donut cutter, or a 3.5-inch ring and a 1-inch ring, cut donuts from dough.

3. Transfer the donuts to a parchment-lined baking sheet. 2 to 3 inches apart. Cover loosely with plastic wrap and let rest for 2 hours.

4. Heat vegetable oil in a large skillet or pot to 350 degrees. Use a candy thermometer to get the right temperature. Temperature matters!

5. Prepare the glaze by mixing together 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1-2 TB cold water (as needed) until smooth and pourable.

6. Fry 2-3 donuts in batches at a time. Fry for 90 seconds, then carefully flip them over and cook for another 60 to 90 seconds.

7. Remove from the oil and drain on a baking sheet or plate lined with paper towels.

8. While the donuts are still warm, drizzle the glaze over the top.

9. Cool the donuts completely. Divide and fill with whipped cream and sliced ​​strawberries, or other filling of choice.

Other filling ideas: pastry cream, peanut butter cream, chocolate cream.

Several freshly fried donuts, glazed, stacked on top of each other.

Sponsored by Plugra European Butter