Homemade Cronuts Recipe: Buttery, Flaky, and Totally Worth the Effort!

this Recipe

Oh, friends — thank you so much for being here! If you’re anything like me, you’ve probably marveled at cronuts behind bakery windows, wondering if you could ever make something that magical at home. Well, the answer is yes — yes, you absolutely can! This homemade cronuts recipe is flaky, rich, perfectly golden, and surprisingly doable with a little planning. And once you taste your first bite, still warm from the fryer? You’ll be hooked.

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What Are Cronuts, and Why You’ll Fall in Love With This Recipe

Imagine the deep-fried crisp of a doughnut, the buttery flake of a croissant, and a sweet, vanilla-scented glaze—all in one. That’s the cronut. It was invented by famed pastry chef Dominique Ansel in New York, and while people still line up outside his bakery, you don’t need to! You can bring that bakery magic to your own kitchen.

Why You’ll Love These Homemade Cronuts

• Absolutely decadent: Think crisp edges and soft, buttery layers.
• A fun baking project: It’s part recipe, part adventure.
• Customizable: Fill them with pastry cream, top with glaze, roll in sugar—anything goes!
• Showstopping: Perfect for brunch, special occasions, or just because you deserve a treat.

What Do Cronuts Taste Like?

They’re airy yet rich, with that iconic laminated dough giving a perfect shatter with each bite. The outside has a delicate crunch, while the inside melts on your tongue with buttery softness. I’d say it’s the best of both pastry worlds: doughnut meets croissant in a match made in heaven!

Benefits of Making Cronuts at Home

• Control over ingredients (no preservatives!)
• Cost-effective: Boutique bakeries charge a lot per cronut!
• Creative freedom: Choose your fillings, glazes, and toppings.
• Satisfaction: There’s nothing like saying, “Yes, I made these.”

Ingredients for Homemade Cronuts

Here’s everything you’ll need:

For the laminated dough:

• 1 ¼ cups warm whole milk
• 1 packet (2 ¼ tsp) active dry yeast
• ¼ cup granulated sugar
• 1 tsp salt
• 1 tsp vanilla extract
• 1 large egg + 1 egg yolk
• 3 ½ cups all-purpose flour
• 3 tbsp unsalted butter, softened
• 1 ½ sticks (¾ cup) cold unsalted butter for laminating (block form, not spreadable)

For frying:

• Neutral oil (vegetable or canola)

For the glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Tools You’ll Need

• Stand mixer (or a large mixing bowl and elbow grease!)
• Rolling pin
• Pastry brush
• Sharp knife or doughnut cutter
• Frying thermometer
• Baking sheet and parchment paper
• Cooling rack

Ingredient Swaps & Additions

• Dairy-free? Use plant-based butter and almond milk.
• Flavor twist: Add orange zest to the glaze or dough.
• Fillings: Inject with custard, jam, or Nutella post-frying.
• Toppings: Swap vanilla glaze for chocolate or lemon, or roll in cinnamon sugar.

How to Make Homemade Cronuts – Step-by-Step

This recipe requires some time and chilling, but it’s 100% worth it!

1. Prepare the Dough (Day 1)

1. Warm milk to about 100°F and stir in yeast and sugar. Let sit for 5 minutes until frothy.
2. In a stand mixer, add egg, egg yolk, vanilla, salt, and milk mixture. Slowly add flour and mix until combined.
3. Add softened butter and knead until a smooth dough forms (about 5 minutes).
4. Cover bowl and chill dough in the fridge for 2 hours.

2. Laminate the Dough

1. Shape cold butter into a flat square between parchment sheets (about 6×6 inches).
2. Roll chilled dough into a 10×10 square and place the butter square in the center.
3. Fold the corners of the dough over the butter like an envelope.
4. Roll into a rectangle, then fold into thirds like a letter.
5. Chill for 30 minutes. Repeat the roll + fold two more times, chilling between each.

3. Cut and Proof (Day 2)

1. Roll laminated dough to about ½ inch thick.
2. Cut into doughnut shapes using a cutter or sharp knife.
3. Place on parchment-lined tray, cover lightly, and let rise at room temperature for 1–2 hours until puffed.

4. Fry the Cronuts

1. Heat oil to 350°F in a deep pot.
2. Carefully fry cronuts, 2–3 at a time, for about 2 minutes per side or until golden brown.
3. Transfer to paper towels, then a cooling rack.

5. Glaze or Fill

1. Mix powdered sugar, milk, and vanilla to make glaze.
2. Dip tops of warm cronuts or drizzle. Add sprinkles if you’re feeling festive!
3. Optional: Use a piping bag to fill cooled cronuts with your favorite custard or jam.

What to Serve with Homemade Cronuts

• Coffee or cappuccino — the classic pairing.
• Fresh berries — to cut through the richness.
• Whipped cream or crème fraîche — for a luxe brunch vibe.
• Sparkling wine — if you’re going full celebration mode!

Tips for Success

• Keep it cold: If your butter starts to melt during lamination, pop the dough in the fridge.
• Don’t skip the proof: A good rise is key for that airy interior.
• Use a thermometer: Oil that’s too hot burns the outside, too cool makes greasy cronuts.
• Work ahead: The dough can be made up to 2 days in advance and kept chilled.

How to Store Homemade Cronuts

Cronuts are best the day they’re made, but if you have leftovers (I doubt it!):

• Room temp: Store in an airtight container for up to 2 days.
• Reheat: 300°F oven for 5 minutes to refresh texture.
• Freezer: Freeze unglazed cronuts for up to 1 month. Reheat, then glaze.

Frequently Asked Questions

Can I use store-bought puff pastry?

Not really! Traditional puff pastry lacks the yeast and structure that makes cronuts airy and tender inside.

Can I bake them instead of frying?

You can, but they’ll be more like a croissant doughnut hybrid. The deep-fried texture is key to the cronut magic!

What’s the best oil for frying?

A neutral oil like canola or vegetable oil is perfect. Peanut oil works too!

Do I have to use a stand mixer?

Nope! Hand-kneading works fine — just expect a mini arm workout.

Conclusion

I hope this recipe empowers you to take on a pastry project you’ve maybe only dreamed of. These homemade cronuts are a labor of love—but with every buttery bite, you’ll taste just how worth it that love is. Whether you go simple with vanilla glaze or fancy with fillings and toppings, I promise this is a recipe you’ll be proud of!

✨ Looking for more pastry adventures? Try my Peach Danish Braid or Peach Cobbler Muffins next — they’re peachy, flaky, and just as delightful!

Share the Love!

If you make this recipe, please let me know how it went! Leave a review, and don’t forget to share your cronut pics on Pinterest—I seriously live for seeing your creations! 🥐🍩

Nutritional Information (Per Cronut, approx.)

• Calories: 320
• Fat: 18g
• Carbs: 35g
• Protein: 4g
• Sugar: 12g
• Fiber: 1g

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