Homemade Croissant Donuts

By • June 25, 2013 • 45 Comments



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.

Tags: cronuts, diy, pastry

Comments (45) Questions (2)

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Stringio

4 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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10 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

11 months ago Jackie Lou Matias

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

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12 months 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

12 months 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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9 months ago Carlin Troy

You have to use butter!

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4 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 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.

Open-uri20130707-18262-19e7vsx

about 1 year ago Victor Arief Sugiharto

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

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about 1 year ago stuart

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

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about 1 year ago habbah

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?

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about 1 year ago stuart

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

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about 1 year ago beejay45

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.

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11 months ago helen

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.

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about 1 year ago Freckles

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.

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about 1 year ago Martha Fedoriw

Calorie count, PLEASE!

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about 1 year ago Beth

If you have to ask....
These are essentially butter croissants,fried.

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about 1 year ago Fran

Can store-bought puff pastry be used for this recipe?

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about 1 year ago Jamie A

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.

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about 1 year ago Freckles

I'm right there with ya Jamie. Been making them for over 30 years.

Stringio

about 1 year ago Beverly Newhouse Moore

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.

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about 1 year ago Cara C

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?

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about 1 year ago Lani84

This is a great question. I would cut them out after the last turn, then refrigerate them then fry them the next day.

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about 1 year ago Cara C

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?

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about 1 year ago Jeff W.

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!!!

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about 1 year ago Cara C

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.

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about 1 year ago arcane54

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.