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Let me share my recipe for amazing Homemade Cronuts! These treats combine everything wonderful about flaky croissants and sweet doughnuts into one incredible pastry. With their creamy filling and sugary coating they're perfect for special breakfasts or dessert. I love making these when I want to really wow my family and friends.
What Makes These So Special
What I love about cronuts is how those buttery flaky layers meet sweet doughnut goodness in every bite. The creamy filling takes them over the top and that light sugar coating makes them absolutely irresistible. They're truly the best of both worlds!
What You'll Need
- For the Dough:
- All-purpose flour (2 cups)
- Sugar (1/4 cup)
- Salt (1 teaspoon)
- Cold cubed butter (1/2 cup)
- Warm milk (1/2 cup)
- Active dry yeast (1 packet)
- One fresh egg
- Pure vanilla extract
- For Cooking & Finishing:
- Vegetable oil for frying
- Sugar for coating
- Pastry cream or whipped cream for filling
Let's Make Some Magic
- Wake Up the Yeast:
- Let it get foamy in warm milk this makes our dough light.
- Start the Dough:
- Mix your dry ingredients cut in that cold butter until crumbly.
- Bring It Together:
- Add wet ingredients knead until smooth about 5-7 minutes.
- Chill Time:
- Wrap it up let it rest in the fridge at least an hour.
- Create Those Layers:
- Roll fold roll fold roll fold with chilling between.
- Shape and Rise:
- Cut into doughnuts let them get puffy about 30 minutes.
- Time to Fry:
- Golden brown on both sides in 350°F oil drain well.
- Final Touch:
- Roll in sugar fill with cream they're ready to enjoy!
Keep Them Perfect
These are best enjoyed warm right after filling. If you need to store them keep them at room temperature just for a day. Want to make ahead? Store your filling separately and fill just before serving.
Mix It Up
Try different fillings like fruit jam or flavored creams. Always keep an eye on your oil temperature for perfect frying. A sprinkle of cinnamon sugar or quick glaze makes them extra special.
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Tips from the Pros
I've learned from the best - fold multiple times like Chef Ansel for perfect layers chill well like Chef Saffitz says and don't skimp on the filling just like Chef Olson recommends.
Frequently Asked Questions
- → Why refrigerate the dough?
Cold dough helps create distinct, flaky layers when folded and rolled.
- → What's the best oil temperature?
Keep oil at 350°F for perfect cooking - too hot browns outside before inside cooks.
- → Can I make these ahead?
Best served same day. Fill just before serving to prevent soggy layers.
- → Why fold the dough multiple times?
Creates the signature flaky, croissant-like layers in final product.
- → Can I use different fillings?
Yes! Try chocolate cream, custard, or fruit filling instead of pastry cream.