Serves a Crowd

Homemade Croissant Donuts

June 25, 2013
3 Ratings
  • Makes 1 dozen
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

What You'll Need
  • Dough
  • 3/4 cup 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 tablespoons 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.

See what other Food52ers are saying.

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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!
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.
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? 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.
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.
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...
Jackie L. August 22, 2013
best cronutrecipe ever!!! biggggg thanks to you!!!! so easy to make!!!
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.
Carlin T. October 17, 2013
You have to use butter!
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?
Angela M. August 13, 2014
You used margarine? You are not a baker, clearly.
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
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.
Evangelia E. July 8, 2013
Could they be baked instead of frying?
Ivan O. May 25, 2018
yes but they will be dry and hard outside, like pie crust
Nigel O. July 8, 2013
The Cardiologists are going to clean up on this one.