Serves a Crowd
Homemade Croissant Donuts
Popular on Food52
55 Reviews
Audi
December 19, 2018
I, new here and love new recipes! Had an absolute blast making these. Enjoyed the originals and wanted to try my hand at them! They came out fabulous. Rolling the dough was my work out and it was fun. I used the scraps to make apple fritters for my favorite uncle and we fried the "holes" like tower donuts and the fam loved them to...GONE! Thanks.
Ivan O.
May 25, 2018
I wish I was here sooner! Croissant Dough should be proofed with low humidity or none and at room temperature to prevent from mixing the moisture with the butter (that will cause the layers to shift or push and make a mess). Depending on how much yeast and how fresh your dough is, you will experience different results; from dark coloration and a dense donut style after frying (like a Masala) to a very disappointing funny looking
donut with poor volume and oily taste.
Make your dough, roll it, cut it put the rings in the freezer after that for 1 hour. Next, take them out and let them rest in a proofing cabinet if you have one (a large square container will do), try using small metal screens or mesh to make it easier to transfer to the fryer. make sure your rings have enough flour all over, as they shouldn't get sticky like yeast bread. Fryer should be at 375F (you must adjust with the elevation of where you live), fry both sides using the double turning technique to avoid overcooking the top or bottom of the croissant donuts. They taste way better with cinnamon sugar coating. DON'T GLAZE THEM... EVER!
donut with poor volume and oily taste.
Make your dough, roll it, cut it put the rings in the freezer after that for 1 hour. Next, take them out and let them rest in a proofing cabinet if you have one (a large square container will do), try using small metal screens or mesh to make it easier to transfer to the fryer. make sure your rings have enough flour all over, as they shouldn't get sticky like yeast bread. Fryer should be at 375F (you must adjust with the elevation of where you live), fry both sides using the double turning technique to avoid overcooking the top or bottom of the croissant donuts. They taste way better with cinnamon sugar coating. DON'T GLAZE THEM... EVER!
Ivan O.
May 25, 2018
Famous Bakery here in CAMARILLO, CALIFORNIA.
After making your croissant dough and cutting the donut shaped circles. put them back in the freezer for 1 hour, then let them thaw for about 3 hours in a big square container (we use our proofing cabinet) let them raise 2 or 3 times it's size and then fry them at 375 F, you must double turn them in the fryer to avoid over cooking each side (total cooking time should be like 4 to 5 minutes). DO NOT FRY THEM AFTER CUTTING THE DOUGH. CROISSANT DOUGH SHOULDN'T BE BAKED OR FRIED WHEN IS FRESH.
After making your croissant dough and cutting the donut shaped circles. put them back in the freezer for 1 hour, then let them thaw for about 3 hours in a big square container (we use our proofing cabinet) let them raise 2 or 3 times it's size and then fry them at 375 F, you must double turn them in the fryer to avoid over cooking each side (total cooking time should be like 4 to 5 minutes). DO NOT FRY THEM AFTER CUTTING THE DOUGH. CROISSANT DOUGH SHOULDN'T BE BAKED OR FRIED WHEN IS FRESH.
loubaby
May 26, 2015
the person referring to margarine is referring to the other cronut recipe on site.
loubaby
May 26, 2015
These were fabulous as written but then I am an experienced baker---they were not hard to roll out at all...maybe you added too much flour--my dough was very tacky coming out of the bowl before chilling--maybe remove smooth and elastic from directions?.....it was quite supple once chilled--but again I knew to not add any more flour because you gave me a limit to go by,.
And not only fabulous to eat--yes I saw the layers upon cutting, a much easier recipe than the Creator of Cronuts recipe by far. I can make the dough one day; refrigerate overnight and fry off day off....I also used Plugra butter. I also dredged some in cinnamon sugar--no glaze....equally good. Thanks so much for recipe....SUPER HIT WITH EVERYONE..THEY WERE FIGHTING OVER THEM.
And not only fabulous to eat--yes I saw the layers upon cutting, a much easier recipe than the Creator of Cronuts recipe by far. I can make the dough one day; refrigerate overnight and fry off day off....I also used Plugra butter. I also dredged some in cinnamon sugar--no glaze....equally good. Thanks so much for recipe....SUPER HIT WITH EVERYONE..THEY WERE FIGHTING OVER THEM.
Tammy
May 17, 2015
I have only made croissants once before and made the BIG mistake of using a cheap store brand butter. This time I used a good brand name and the Cronuts came out perfectly!! Lots of layers and crispy.
I also put the butter in the refrigerator after beating in the flour (before spreading on dough) to let it get chilled-but not hard, then I let the dough chill for an over an hour after that first turn to let the butter get solid.
I also put the butter in the refrigerator after beating in the flour (before spreading on dough) to let it get chilled-but not hard, then I let the dough chill for an over an hour after that first turn to let the butter get solid.
Simplylovefood
September 13, 2014
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.
aubrey
August 9, 2014
I have to agree with Claudia regarding spreading the butter. The instructions are not clear.
Kay W.
March 23, 2014
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".
the Y.
October 2, 2013
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.com/2013/10/03/how-i-failed-at-cronuts-but-made-the-best-damn-donuts-ive-ever-had-recipes-reviews/
Pissed
July 24, 2013
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!
Malena
July 24, 2013
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.
James
March 19, 2014
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?
Jr0717
July 21, 2013
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!
Malena
July 21, 2013
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!
claudia
July 17, 2013
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
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
methal
July 16, 2013
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
joy W.
July 10, 2013
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
stephen A.
July 9, 2013
more healthier if it's baked, not fried...
Em P.
July 16, 2013
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.
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.
Sharlynn
July 7, 2013
Thank you Beth!!! Saved me from making a mess of things! I will try this though......they look sooooo good!
Sharlynn
July 7, 2013
I have the same question as Fran, can store bought Puff Pastry be used for these?
Beth
July 7, 2013
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.
PP does not. I don't think they'd be remotely the same.
Chris
July 16, 2013
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.
Victor A.
July 7, 2013
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?
magnusonx
July 7, 2013
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.
magnusonx
July 7, 2013
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.
stuart
July 7, 2013
you can proof but you will get bleeding from the layers of the fat into each, this would cause less rise and puff, if you let them overnight you form more natural retarding and flavor sensation,
Stuart food engineer in specialty of baking!
thanks
Stuart food engineer in specialty of baking!
thanks
habbah
July 7, 2013
thanks Stuart, good advice.. but just to be sure - do you mean cut them and let them sit overnight in the fridge, before frying the next day?
stuart
July 7, 2013
Yes you can do that but make sure you wrap or seal them sodo not dry out. Then when you are redy to fry let them set 10 to 15 minutes before frying so as not tobring down oil temp or if to cold will absorb more oil and if to warm they will also, i like my dough to be arund 70 to 72 f max
beejay45
July 18, 2013
While I've got an expert here, does puff pastry always have yeast? When I learned it mumblety-mumble years ago, it was just flour and butter. My friend's mom taught me, and she was Cordon Bleu trained. She never mentioned yeast, and I've never used it, not that I make puff pastry that often. But I'd love to know, stuart, if you're still here.
helen
September 3, 2013
No, puff pastry don't have any yeast at all. if you laminate the butter properly and the butter was in right temperature you will have a good result.
Freckles
July 7, 2013
I'm with Jamie A...It may not be the same but fried Layered Biscuits have been a staple for my kids growing up....And just so you know, NONE of my children are obese. I raised 5 very healthy children.
Jamie A.
July 7, 2013
Hi, I am new to the site and don't want to start off on the wrong foot by having you all think that I am weird, but I just want to say, I have been making something like these for more then 18 years. I have done a homemade dough, but really my favorite way is to use the tubed biscuit from the store. It takes less time (when your kids are yelling) and there is less of a mess. I use the flaky biscuit as well as the ragular. You simply make a hole in the center or cut out a hole (you can then make doughnut holes) and deep fry and role in sugar, powder-sugar, or cinnamon. Just thought I would let you know an alternative. I like the site and there are a lot of great ideas.
Beverly N.
July 7, 2013
My oldest is 55 & I always made them for my 4 kids for Friday Breakfast. I just used cheapo canned biscuits, flattened, pulled & punched a hole in the middle & fried. then rolled in sugar & cinnamon. It was their treat. I would get the biscuits for 8 cents a can. haha. I want to try the flaky ones now.
Cara C.
July 5, 2013
Hi Julie, I made these and they're fabulous! I'm just wondering if they would puff up more if they were proofed after cutting them out (step 6)...before putting them in the oil?
Lani84
July 5, 2013
This is a great question. I would cut them out after the last turn, then refrigerate them then fry them the next day.
Cara C.
July 5, 2013
I think refrigerating after the last turn is a good idea. I did overnight. The next day I just cut them out and put them directly into the oil. I'm just wondering if it would be better to cut them out and then proof them before cooking them? They'd end up going in warm rather then cold. Would this ruin the recipe?
Jeff W.
July 7, 2013
Make them the next time and half the dough. Make half cold, proof the other half and make them. After eating the cold six go for a brisk walk so you will be able to eat the other/proofed batch.
Let us know because I would think the butter getting warm would make the dough too loose to hold the rise. I have been known to be wrong more than a few times but you have a very good question! Looking at the pictures of these and thinking how they would taste My question would be can you just make these real thick and cook them to a serving size of ONE!!!
Let us know because I would think the butter getting warm would make the dough too loose to hold the rise. I have been known to be wrong more than a few times but you have a very good question! Looking at the pictures of these and thinking how they would taste My question would be can you just make these real thick and cook them to a serving size of ONE!!!
Cara C.
July 8, 2013
I proofed a batch before frying and they did rise but the consistency was more cake like and while there were layers they weren't as defined.
arcane54
June 27, 2013
This is why I have friends (well this and some other reasons). If I made these I would EAT ALL OF THEM! So, friends to the rescue (but only if I share...) we'll see.
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