Homemade Croissant Donuts

By • June 25, 2013 • 48 Comments

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Author Notes: Puff pastry sounds daunting to make from scratch, but it's really a matter of mixing together a basic yeasted dough, slathering it with butter and then folding it up like a letter a bunch of times, rolling and chilling between each fold. You can be rough with it, or leave it for longer than a half hour between rolls - puff pastry isn't as finicky as you might think, particularly when the end result is a batch of buttery, golden croissoughnuts. They puff up into layers in hot oil, becoming crisp and tender and buttery all in one. Douse them in maple glaze, or make mini croissoughnuts by cutting the dough into small rounds with a shot glass, then poking and stretching a hole with a straw or chopstick. Toss warm mini croissoughnuts in cinnamon sugar. Either way, a batch will make about a dozen people very happy.JulieVR

Makes 1 dozen

Dough

  • 3/4 cups milk, warmed
  • 1 tablespoon active dry yeast
  • 1/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour (divided)
  • 1 teaspoon salt
  • 1 cup butter, at room temperature

Maple Glaze

  • 1/2 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1 to 2 tablespoon milk, cream or water
  1. In a large bowl, stir together the milk and yeast. Stir in the sugar, eggs and vanilla and mix well. Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes, until it’s smooth and elastic, and still a little tacky. Transfer to a baking sheet and cover with plastic wrap; chill in the refrigerator for 30 minutes.
  2. Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth.
  3. When the dough has chilled, turn it out onto a lightly floured surface and roll into a rectangle that is about 13?x18? and 1/4? thick. Spread the butter evenly over the dough, then fold it as you would fold a letter, in thirds. (Unlike a letter, the dough ends should line up, so that it’s folded in three.) Cover the dough in plastic wrap and put it back into the fridge for 30 minutes.
  4. Pull the dough out and put it back on the countertop, with the open sides to the left and right. Roll it out into another 13?x18? rectangle, 1/4? thick. Fold the left third over the middle, then the right third over the middle. (This is referred to as “turns”. To keep track of each fold -or turn- press your finger into the dough at the edge to make two marks – you can do this each time you roll and fold so that you know how many times you’ve done it.) Chill the dough for another 30 minutes.
  5. Roll, fold and refrigerate the dough two more times, so that you’ve done it four times total. Cover and refrigerate for at least an hour, or overnight.
  6. Then, cut them into rounds, or rings, or scraps.
  7. In a heavy pot (or deep fryer) heat a couple inches of oil to about 350F, or until it’s hot but not smoking, and a scrap of bread sizzles when you dip it in. Cook the doughnuts in batches, without crowding the pot (which can cool down the oil), flipping as necessary until deep golden. Transfer to a baking sheet lined with paper towel.
  8. Meanwhile, whisk together the icing sugar, maple syrup and enough milk, water or cream to make a drizzling consistency. Drizzle over the croissoughnuts while they’re still warm.
Jump to Comments (48)

Tags: cronuts, diy, pastry

Comments (48) Questions (2)

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18 days ago Simplylovefood

I like the recipe and how they came out, although the layer didn't show on mine but I can taste it. Thank you for the recipe.

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about 1 month ago aubrey

I have to agree with Claudia regarding spreading the butter. The instructions are not clear.

Stringio

6 months ago Kay Williams

Food 52 is an amazing site and gives out so many great ideas. It's too bad someone feels it's ok to refer to someone as "the stupid creator of this recipe".

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12 months ago the Year of Living Fabulously

I tried this recipe, along with another, and honestly, I found it wanting a bit.I hope my experience will help you make a better Cronut...http://theyearoflivingfabulously...

Stringio

about 1 year ago Jackie Lou Matias

best cronutrecipe ever!!! biggggg thanks to you!!!! so easy to make!!!

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about 1 year ago Pissed

The stupid creator of this recipe did not specify that the margarine must harden enough before rolling to avoid the mess. 30 mins of refrigeration is not enough to make the margarine hard enough to roll!

Prettyfood

about 1 year ago Malena

if you used margarine instead of butter, it's likely that contributed to your mess. I doubled the recipe above and had no problems with it.

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12 months ago Carlin Troy

You have to use butter!

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7 months ago James

Haha someone did not follow the recipe and calls the person who provided the recipe stupid creator. How about you you come up with a better recipe for this?

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about 1 month ago Angela M

You used margarine? You are not a baker, clearly.

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about 1 year ago Jr0717

I made these this morning, and while the dough was quite tough to roll out, I'm super pleased with the results! A lot of fun to try out, and now I know I can make laminated dough without it being a wasted mess of flour and butter. Thanks F52!

Prettyfood

about 1 year ago Malena

just made these! they weren't half bad. But I gotta say, the idea of a croissant doughnut is a lot more appealing than the actual. Still, I'm really happy to know that I can make a croissant dough now! thanks!

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about 1 year ago claudia

i tried making this it just such a big mess that i threw it out.
first my dough was ridiculously hard to roll, then it doesnt say if your suppose to put a layer of butter between folding so i just put all butter in the first fold so when i tried rolling it out the second time butter kept gushing out of the sides.huge mess so i just threw it out

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about 1 year ago methal

i made them yesterday, it taste good but most of them was raw i mean still dough in the middle ,even after i reduce the heat still get brown very fast. some help pls

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about 1 year ago joy warshauer

Just joined...trying to find a way to support my son and I..think I could do ma cronut/hole stand.Got to do something

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about 1 year ago stephen ariel

more healthier if it's baked, not fried...

Stringio

about 1 year ago Em Prosper

Less fun if it's baked, not fried.
You are eating one, giant carb.
Fry it.
Coat it in cinnamon sugar.
Drizzle it with glaze.
Enjoy it.
And we'll all go back to having granola in the morning.

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about 1 year ago Evangelia Evangelou

Could they be baked instead of frying?

Stringio

about 1 year ago Nigel Oswyn

The Cardiologists are going to clean up on this one.

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about 1 year ago Shakira

looks absolutely fantastic!! can't wait to taste some!

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about 1 year ago Kolachegirl

Could these be baked and not fried?

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about 1 year ago Sharlynn

Thank you Beth!!! Saved me from making a mess of things! I will try this though......they look sooooo good!

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about 1 year ago frank

i tried it today so easy the recipes says it all.

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about 1 year ago Sharlynn

I have the same question as Fran, can store bought Puff Pastry be used for these?

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about 1 year ago Beth

This is a laminated dough recipe (croissant). The water in the butter creates the layers through steam during the heating (baking/frying) process. These also include yeast, which
PP does not. I don't think they'd be remotely the same.

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about 1 year ago Chris

I tried them with good quality purchased puff pastry sheets that I buy from a wholesaler (I'm in the food business) and they were really greasy.

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about 1 year ago Victor Arief Sugiharto

I might miss something, but the ingredient lists 3 1/2 cups of flour but the total flour in the instructions is 2 1/4 + 1/4 cups. Which one is the right one?

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about 1 year ago magnusonx

Victor, read the instructions carefully. In 1., it says "Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes"....Then in 2. It says, "Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth. " Based on the instructions, the math is as follows: 1 cup + 2 1/4 cups + 1/4 cup = 3 1/2 cups.

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about 1 year ago magnusonx

Victor, read the instructions carefully. In 1., it says "Add a cup of the flour and the salt, then gradually add another 2 1/4 cups of the flour, stirring and then kneading for a few (or several) minutes"....Then in 2. It says, "Meanwhile, beat the butter and remaining 1/4 cup flour with an electric mixer for a couple minutes, scraping down the sides of the bowl, until smooth. " Based on the instructions, the math is as follows: 1 cup + 2 1/4 cups + 1/4 cup = 3 1/2 cups.

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about 1 year ago Victor Arief Sugiharto

Thanks, it's pretty challenging to read a new recipe with ADD