Homemade cronuts are the ultimate pastry indulgence, combining the flakiness of a croissant with the richness of a fried donut. I love how buttery, crisp, and airy they turn out, especially when finished with a sweet glaze and filled with cream or fruit. Although they take a few days to make, the results are well worth the effort.
Why You’ll Love This Recipe
I like this recipe because it brings a bakery-style pastry right into my kitchen. The layers are light, flaky, and buttery, while the frying process gives them a golden, crisp exterior. I enjoy glazing them simply with vanilla icing, or filling them with whipped cream and strawberries for a more decadent treat. Even though it’s a multi-day project, I find the process rewarding and the results unforgettable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pastry dough:
3 ½ cups all-purpose flour
1 tablespoon salt
¼ cup granulated sugar
4 ½ teaspoons instant dry yeast
1 cup warm water (100–110°F)
1 large egg white
8 tablespoons unsalted butter, softened
1 tablespoon heavy cream
Butter block:
1 cup unsalted butter, softened
For frying:
4 cups vegetable oil
Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons cold water (as needed)
Optional filling:
1 cup sliced strawberries
2 cups whipped cream
Directions
Day 1 – Make the dough and butter block
-
I mix the flour, salt, sugar, yeast, warm water, egg white, softened butter, and cream in a stand mixer until the dough is soft and smooth.
-
I let it rise in a greased bowl for 2–3 hours until doubled, then punch it down and shape into a 10-inch square. I refrigerate it overnight.
-
For the butter block, I shape softened butter into a 7-inch square between parchment sheets, then refrigerate overnight.
Day 2 – Laminate the dough
-
I let both dough and butter block rest at room temperature for 20–30 minutes.
-
I roll the dough into a 12-inch square and place the butter block diagonally in the center. I fold the corners over to enclose it.
-
I roll the dough into a 20-inch square, fold it into a rectangle, then fold again into a square. I repeat this rolling and folding once more.
-
I wrap and refrigerate the dough overnight.
Day 3 – Cut and fry the cronuts
-
I roll the dough into a 15-inch square, about ½ inch thick. Using a donut cutter, I cut out rings.
-
I place them on parchment-lined trays, cover loosely, and let them rise for 2 hours.
-
I heat oil to 350°F and fry 2–3 cronuts at a time, about 90 seconds per side, until golden.
-
While still warm, I drizzle them with vanilla glaze. Once cooled, I fill them with whipped cream and strawberries, or any filling I like.
Servings and timing
This recipe makes 12 cronuts. The prep and cooking take around 2 hours and 45 minutes, but with resting and rising, the total process takes about 2 days.
Variations
I sometimes swap the vanilla glaze for chocolate, caramel, or a flavored fruit glaze. Instead of strawberries and cream, I like filling cronuts with pastry cream, Nutella, or lemon curd. For a festive twist, I sprinkle crushed candy canes or toasted nuts over the glaze.
Storage/reheating
I find cronuts are best eaten fresh the same day. If I need to store them, I keep them in an airtight container at room temperature for up to 1 day. To refresh them, I warm them in a 300°F oven for 5 minutes. Filled cronuts should be eaten immediately for the best texture.
FAQs
Can I use store-bought puff pastry to save time?
I prefer making the dough from scratch for authentic results, but puff pastry can be used as a shortcut.
Why does this recipe take three days?
The dough needs time to rest and chill between laminations, which creates the flaky layers.
How do I know when the cronuts are done frying?
They should be golden brown on both sides and cooked through in the middle.
Can I bake cronuts instead of frying?
Frying gives them the signature crispiness, but I can bake them at 375°F for 25–30 minutes for a lighter version.
What fillings work well with cronuts?
I like whipped cream with fruit, pastry cream, chocolate ganache, or even custards and jams.
Conclusion
Making homemade cronuts is a labor of love, but the reward is a pastry that’s buttery, flaky, crisp, and decadent. I love the contrast of the crisp fried exterior with the soft layers inside, especially when topped with glaze and filled with cream or fruit. They may take time, but the result feels like bringing a little piece of a famous bakery right into my kitchen.
Print
Homemade Cronuts
- Total Time: 2 days 2 hours 45 minutes
- Yield: 12 cronuts
Description
Flaky, Buttery Layers of Croissant Dough Fried to Perfection and Finished with Sweet Vanilla Glaze
Ingredients
For the Pastry Dough:
3½ cups all-purpose flour
1 tablespoon salt
¼ cup granulated sugar
4½ teaspoons instant dry yeast
1 cup warm water (100–110°F)
1 large egg white
8 tablespoons unsalted butter, softened
1 tablespoon heavy cream
For the Butter Block:
1 cup unsalted butter, softened
For Frying:
4 cups vegetable oil
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons cold water
Optional Filling:
1 cup sliced strawberries
2 cups whipped cream
Instructions
Day 1 – Dough and Butter Block:
In a stand mixer bowl with a dough hook, combine flour, salt, sugar, yeast, water, egg white, butter, and cream. Mix until smooth.
Transfer to a greased bowl, cover, and let rise 2–3 hours until doubled.
Punch down and shape into a 10-inch square on parchment. Place on a tray, cover with plastic, and refrigerate overnight.
For the butter block, draw a 7-inch square on parchment. Roll 1 cup butter into this shape between two sheets of parchment. Chill overnight.
Day 2 – Laminating the Dough:
5. Let dough and butter rest at room temperature for 20–30 minutes.
6. Roll dough into a 12-inch square. Place butter diagonally in the center. Fold edges over to seal.
7. Roll out to a 20-inch square. Fold in half, then half again to form a 10-inch square.
8. Repeat rolling and folding once more. Wrap in plastic and refrigerate overnight.
Day 3 – Cutting and Frying:
9. Let dough stand at room temp for 1 hour. Roll into a 15-inch square, ½-inch thick. Cut using a 3.5-inch and 1-inch ring.
10. Place on parchment-lined tray, spaced apart. Cover loosely and let rise 2 hours.
11. Heat oil to 350°F (175°C). Prepare glaze by mixing powdered sugar, vanilla, and water.
12. Fry cronuts 90 seconds per side in batches of 2–3. Drain on paper towels.
13. Drizzle warm cronuts with glaze. Cool completely, then fill with strawberries and whipped cream if desired.
- Prep Time: 1 hour 45 minutes
- Cook Time: 1 hour
- Category: Dessert
