📝 About This Recipe
Born from the visionary bakeries of New York City, the Cronut is a magnificent marriage of French pastry technique and American indulgence. This pastry features dozens of micro-layers of buttery laminated dough that are proofed to airy perfection, deep-fried until shatteringly crisp, and finished with a delicate sugar coating and creamy filling. It is the ultimate testament to the art of Viennoiserie, offering a complex texture that is simultaneously flaky, chewy, and melt-in-your-mouth delicious.
🥗 Ingredients
The Dough (Détrempe)
- 3 3/4 cups Bread Flour (high protein content is essential for structure)
- 1 cup Whole Milk (warmed to 105°F)
- 1 tablespoon Active Dry Yeast
- 1/3 cup Granulated Sugar
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 1 teaspoon Kosher Salt
- 1 Large Egg (at room temperature)
The Butter Block (Beurrage)
- 1 1/2 cups European-Style Unsalted Butter (high fat content (82%+), slightly pliable)
Frying and Finishing
- 2 quarts Grapeseed or Vegetable Oil (for deep frying)
- 1 cup Granulated Sugar (mixed with a pinch of cinnamon for rolling)
- 1 1/2 cups Pastry Cream or Lemon Curd (for filling)
- 1 cup Powdered Sugar (for the optional glaze)
👨🍳 Instructions
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1
In a stand mixer fitted with the dough hook, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
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2
Add the flour, salt, egg, and 4 tablespoons of softened butter. Mix on low speed until a rough dough forms, then increase to medium and knead for 5 minutes until the dough is smooth and elastic.
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3
Shape the dough into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours (or overnight for better flavor development).
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4
Prepare the butter block by placing the 1.5 cups of cold butter between two sheets of parchment paper. Beat with a rolling pin and roll into a 7x7 inch square. Refrigerate until firm but still pliable.
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5
Roll the chilled dough into a 10x10 inch square. Place the butter block diagonally in the center, fold the corners of the dough over the butter like an envelope, and seal the seams tightly.
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6
Perform your first 'Turn': Roll the dough into a 20x8 inch rectangle. Fold it into thirds like a letter. Wrap and chill for 30 minutes. Repeat this rolling and folding process 2 more times (3 turns total) to create layers.
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7
After the final turn, chill the dough for at least 4 hours. Roll the dough out on a lightly floured surface to a thickness of 1/2 inch.
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8
Using a 3.5-inch round cutter and a 1-inch center cutter, punch out your donuts. Place them on a parchment-lined baking sheet, cover loosely, and let proof in a warm spot for 2 hours until doubled in size and 'jiggly'.
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9
Heat the oil in a heavy-bottomed pot to exactly 350°F (175°C). Use a thermometer to maintain this temperature constantly.
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10
Carefully fry the pastries in batches for about 90 seconds per side until deep golden brown. Remove with a slotted spoon and drain on paper towels for only 30 seconds.
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11
While still warm, roll the edges of the pastries in the cinnamon-sugar mixture.
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12
Once cooled completely, use a small piping tip to poke 4 holes into the top of each pastry and inject your pastry cream or curd into the layers.
💡 Chef's Tips
Temperature is everything; if the butter melts into the dough, you lose the layers, so chill the dough immediately if it feels soft. Use European-style butter with a high fat content for the most distinct, shatteringly crisp layers. When cutting the dough, press straight down without twisting the cutter to avoid sealing the edges, which prevents the rise. Ensure the oil stays at 350°F; too hot and the outside burns while the inside stays raw; too cold and they become greasy. Don't discard the 'donut holes'—fry them up for a quick chef's snack!
🍽️ Serving Suggestions
Serve fresh within 2-4 hours of frying for the ultimate textural experience. Pair with a bitter, dark roast espresso to cut through the richness of the butter and sugar. Top with a simple citrus glaze (lemon juice and powdered sugar) for a bright, acidic contrast. Serve alongside fresh raspberries or a tart fruit compote. Accompany with a glass of cold, crisp Champagne for a truly decadent brunch treat.