How to Make Flaky, Delicious Cronuts at Home

 When the worlds of croissants and doughnuts collided, a pastry legend was born—the cronut. With its signature flaky layers, buttery richness, and indulgently sweet glaze, this hybrid dessert has captured the hearts of pastry lovers across the globe. While cronuts may seem like a treat reserved for upscale bakeries, you’ll be happy to know they’re entirely possible to make at home. Here’s everything you need to know to recreate this iconic pastry in your own kitchen.

What Is a Cronut?

A cronut is a mouthwatering fusion of a croissant’s laminated dough and a doughnut’s deep-fried texture. Invented in 2013 by pastry chef Dominique Ansel in New York City, the cronut went viral almost immediately, with foodies lining up for hours to get their hands on one. It's crispy on the outside, light and fluffy on the inside, and filled or topped with various glazes, creams, or sugars.

While creating the intricate layers of a cronut might seem intimidating, don’t worry—this recipe will guide you every step of the way.

What You’ll Need

To make cronuts from scratch, you’ll need just a few baking essentials and pantry staples.

Ingredients:

• For the Dough:
• • 3 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tsp salt
  • 1 tbsp active dry yeast
  • ½ cup warm water (approx. 110°F)
  • 1 cup unsalted butter, softened
  • ¾ cup whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • For Frying:
  • Canola or vegetable oil
  • For the Glaze (optional):
  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1 tsp vanilla or another flavoring of your choice

  Tools:

  • Rolling pin
  • Large mixing bowl
  • Stand mixer (optional but helpful for kneading)
  • Pastry cutter or circular cookie cutters
  • Deep fryer or heavy-bottomed pot
  • Candy thermometer (for maintaining oil temperature)
  • Cooling rack

  Instructions

  Step 1: Activate the Yeast

  In a small bowl, combine the warm water, yeast, and a teaspoon of sugar. Stir gently and set it aside for about 5–10 minutes, until it becomes frothy. This means the yeast is active and ready to work.

  Step 2: Mix the Dough

  In a large mixing bowl (or the bowl of a stand mixer), combine the flour, sugar, and salt. Add the activated yeast mixture, warm milk, eggs, and vanilla extract. Mix until everything comes together into a soft dough.

  Step 3: Laminate the Dough (Croissant Layers!)

  Laminate the dough to create the signature flaky layers of the cronut. This involves folding and rolling butter into the dough repeatedly.

  1. Roll the dough into a rectangle on a lightly floured surface. Spread softened butter evenly over two-thirds of the dough.
  2. Fold the unbuttered third of the dough over the buttered section, then fold the remaining third on top (like folding a letter).
  3. Roll out the dough into another rectangle, fold it the same way again, and refrigerate for 30 minutes. Repeat this process 3 more times, chilling the dough each time.

  This layering is what creates those beautiful, flaky layers when the cronuts are fried.

  Step 4: Shape the Cronuts

  After the final chill, roll out the dough to about ½-inch thickness. Use your round pastry cutter to cut out circles, then use a smaller cutter to punch out the center (forming that classic doughnut shape). Place them on a baking sheet lined with parchment paper and allow the cronuts to rest and rise for about 30 minutes.

  Step 5: Fry the Cronuts

  Heat your oil in a heavy, deep pot to 350°F, using a candy thermometer to monitor the temperature. Fry the cronuts in batches, 2–3 at a time, to avoid overcrowding. Fry each side for 1–2 minutes, or until golden brown and puffed. Carefully transfer them to a wire rack to cool.

  Step 6: Glaze and Decorate

  While the cronuts are cooling, prepare your glaze. Whisk together powdered sugar, milk, and vanilla until smooth. Once the cronuts have cooled completely, dip the tops in the glaze, or drizzle it over for a lighter touch. Add sprinkles, chocolate shavings, or other toppings if desired.

  Pro Tips for Cronut Success

  1. Chill Between Folds: Chilling the dough ensures that the butter doesn’t melt during the laminating process, which is key to achieving those beautiful layers.
  2. Monitor Oil Temperature: Keep your frying oil at a consistent 350°F. If it’s too hot, the cronuts will burn outside and remain raw inside. Too cool, and they’ll absorb too much oil.
  3. Experiment with Fillings: For an extra indulgent treat, pipe your cronuts with pastry cream, chocolate ganache, or fruit jam using a pastry bag.

  Enjoy Your Homemade Cronuts

  Congratulations—you’ve just mastered the art of making cronuts at home! Whether you enjoy them fresh out of the fryer or share them with friends over coffee, these buttery, flaky pastries are guaranteed to impress. What’s your go-to cronut topping? Share your creations with us!

  Happy baking!