1. Home
  2. Recipes
  3. Kitchen Cronuts

Fresh Cronuts at Home

These homemade cream filled pastries have become my absolute favorite weekend baking project because they're like the perfect combination of a croissant and donut with their crispy sugar coated outside and soft creamy inside and what makes them really magical is how that simple mixture of milk yeast flour and butter transforms when you fold it just right and fry it until golden plus they get this amazing filling that makes everyone think you spent way more time making them than you actually did and I love how the kitchen smells while they're frying and how people's eyes light up when they bite into them warm from the fryer which makes all the folding and rolling totally worth it.

Featured in Reliable Dessert Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 17:12:24 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A plate of freshly glazed, powdered sugar-dusted donuts is displayed next to two small jars of whipped cream. Pin it
A plate of freshly glazed, powdered sugar-dusted donuts is displayed next to two small jars of whipped cream. | alicesrecipes.com

These homemade cronuts blend buttery croissants with sweet donuts for pure joy in every bite. Each one comes filled with cream and dusted in sugar, making them perfect for breakfast or dessert. Your kitchen will smell amazing, and everyone will want seconds.

The Magic Behind These Homemade Cronuts

One bite tells the whole story. The outside gives a perfect crunch while the inside stays soft and creamy. Bring these to brunch and watch faces light up, or make them for a cozy weekend treat. The simple joy of folding dough, adding filling, and sprinkling sugar makes baking these worth every minute.

A plate of powdered sugar-dusted donuts with a bowl of cream in the background. Pin it
A plate of powdered sugar-dusted donuts with a bowl of cream in the background. | alicesrecipes.com

Ingredients

  • All-Purpose Flour - Makes the base of our cronuts. Regular pastry flour works too, just skip bread flour
  • Sugar - Sweetens the dough and helps make that golden color. Plain white sugar does the job perfectly
  • Salt - Brings out all the flavors. Table salt works fine
  • Cold Butter, Cut in Cubes - Creates those flaky layers we love. Keep it cold until needed
  • Warm Milk - Gets the yeast going and makes soft dough. Any milk works, even non-dairy
  • Active Dry Yeast - Makes the dough rise and get fluffy. Fresh yeast makes a big difference
  • Egg - Makes the dough rich and gives it color
  • Vanilla Extract - Adds that sweet smell and taste we all love
  • Oil for Frying - Regular cooking oil works great
  • Sugar for Coating - Plain sugar or mix with cinnamon if you like
  • Cream Filling - Use pastry cream or whipped cream, both taste amazing
  • Extra Vanilla - Makes the filling taste even better

Steps to Make

Start with Yeast:
Mix yeast into warm milk. Wait 5 minutes until it bubbles up
Mix Dry Parts:
Put flour, sugar, and salt in a bowl. Add cold butter pieces and mix until crumbly
Make the Dough:
Pour in the yeast mix, egg, and vanilla. Stir until smooth. Knead on a floured counter for about 6 minutes
Cool Down:
Wrap dough and put in the fridge for an hour. This makes it easier to work with
Make Layers:
Roll dough flat, fold into thirds, roll again. Do this three times for perfect layers
Shape Them:
Cut into donut shapes. Let them rise somewhere warm for 30 minutes
Time to Fry:
Heat oil to 350°F. Fry until golden brown, about 2-3 minutes each side
Final Touches:
Roll warm cronuts in sugar. Fill with cream when cool enough to handle
A close-up of glazed, filled doughnuts dusted with powdered sugar on a wire rack, with two cups of creamy frosting blurred in the background. Pin it
A close-up of glazed, filled doughnuts dusted with powdered sugar on a wire rack, with two cups of creamy frosting blurred in the background. | alicesrecipes.com

What Makes Cronuts Special

Cronuts mix the best of croissants and donuts into something new and wonderful. The layers come out light and crisp, filled with sweet cream and rolled in sugar. Making them at home might take time, but the results are worth it. Each bite gives you flaky, sweet, and creamy goodness.

Getting Your Ingredients Right

Good ingredients make better cronuts. Fresh flour gives structure, sugar adds sweetness, and salt brings out flavor. Keep your butter cold - it's the secret to those flaky layers. Fresh yeast works better than old, and warm milk helps everything mix well. These simple ingredients work together to make something amazing.

Making Perfect Layers

Getting those flaky layers means taking your time with the dough. Roll it out, fold it over, and repeat. Keeping everything cool helps the butter stay in layers instead of melting. Each fold builds more layers, making your cronuts light and crispy. Take your time - good things can't be rushed.

Frying Tips

Watch your oil temperature - 350°F makes perfect cronuts. Too hot burns them, too cold makes them greasy. Use a thermometer for best results. Fry them until golden brown, then let them drain on paper towels. This keeps them crispy, not oily.

Mix It Up

Make these cronuts your own. Try different fillings - pastry cream, whipped cream, or fruit jam all work great. Roll them in plain sugar, cinnamon sugar, or add a sweet glaze. Small changes make big differences in taste, so play around until you find your perfect mix.

Frequently Asked Questions

→ Can I use fake butter?

Real butter makes them taste much better and gives those nice flaky layers you want in a cronut. If you really need to use margarine they'll still work, but won't be as rich or crispy.

→ Mine aren't puffy enough?

You probably need to knead the dough longer to build up the gluten, and make sure you're giving it enough time to rise properly in a warm spot. The yeast needs time to work its magic and make those air bubbles inside.

→ Dough won't grow?

Your yeast might be dead if it's too old, or your milk might be too hot or cold - it should feel like warm bath water on your wrist. Try getting fresh yeast and keeping the milk around warm, not hot.

→ Can I freeze them?

You can freeze the dough right after the first time it rises, just wrap it really well so it doesn't get freezer burn. When you want to use it, let it thaw slowly in the fridge overnight.

→ How long are they good?

These taste best right after they're made when they're still a bit warm, but you can keep them in a sealed container until tomorrow and they'll still be pretty good. Just don't put them in the fridge or they'll get tough.

Conclusion

Want something like cronuts? Try croissants - they use the same folded butter trick. Brioche donuts work too, they're soft and puffy like these. Danish sweets are nice as well, they've got that same flaky outside with sweet stuff inside. It's crazy what you can do with just butter, flour and sugar in your kitchen.

Kitchen Cronuts

Quick Sunday morning cronuts

Prep Time
75 Minutes
Cook Time
20 Minutes
Total Time
95 Minutes
By: Fati Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: French-American Fusion

Yield: 8 Servings (8 Cronuts)

Dietary: Vegetarian

Ingredients

01 2 cups all-purpose flour.
02 1/4 cup sugar.
03 1 teaspoon salt.
04 1/2 cup unsalted butter, cold and cubed.
05 1/2 cup milk, warmed.
06 1 packet active dry yeast (2 1/4 teaspoons).
07 1 egg.
08 1 teaspoon vanilla extract.
09 2 cups vegetable oil for frying.
10 1/2 cup sugar for coating.
11 1 cup pastry cream or whipped cream.
12 1 tablespoon vanilla extract.

Instructions

Step 01

In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes, until the mixture becomes foamy.

Step 02

In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes, cutting them into the flour mixture until it resembles coarse crumbs.

Step 03

Pour the yeast mixture, egg, and vanilla extract into the flour mixture. Mix until a soft dough forms, then transfer it to a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic.

Step 04

Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.

Step 05

Roll out the dough into a rectangle. Fold the rectangle like a letter, then roll it out again. Repeat this folding process 3 times to build flaky layers.

Step 06

Use a round cutter to cut out doughnut shapes from the dough. Cover the doughnuts and let them rise for 30 minutes in a warm place.

Step 07

Heat the oil in a pot to 350°F (175°C). Fry the cronuts in small batches for 2-3 minutes per side until they are golden brown. Drain on paper towels.

Step 08

While the cronuts are still warm, roll them in sugar. Using a piping bag, fill each cronut with pastry cream or whipped cream for that heavenly finish.

Notes

  1. A delightful treat combining the flaky layers of a croissant with the shape and tastiness of a doughnut.

Tools You'll Need

  • Small bowl.
  • Large mixing bowl.
  • Rolling pin.
  • Plastic wrap.
  • Round cutter.
  • Pot.
  • Paper towels.
  • Piping bag.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~