Ingredients
Scale
For the Dough:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup warm milk
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups vegetable oil, for frying
- 1/2 cup sugar, for coating
For the Filling:
- 1 cup pastry cream or whipped cream
- 1 tablespoon vanilla extract
Instructions
Make the Dough:
- Activate Yeast: Dissolve yeast in warm milk and let it sit for 5 minutes.
- Combine Dry Ingredients: Whisk flour, sugar, and salt in a large bowl.
- Cut in Butter: Cut in cold butter until mixture resembles coarse crumbs.
- Mix Wet Ingredients: Combine yeast mixture, egg, and vanilla.
- Form Dough: Add wet ingredients to dry ingredients and mix until a dough forms. Knead on a floured surface for 5-7 minutes.
- Refrigerate: Wrap dough in plastic wrap and refrigerate for at least 1 hour.
Roll and Shape:
- Roll and Fold: Roll out dough into a rectangle. Fold it like a letter, roll it out again, and repeat 3 times.
- Cut and Rise: Cut out doughnut shapes and let rise for 30 minutes.
Fry and Fill:
- Fry: Heat oil to 350°F (175°C). Fry cronuts for 2-3 minutes per side until golden brown. Drain on paper towels.
- Coat and Fill: Roll warm cronuts in sugar and fill with pastry cream or whipped cream using a piping bag.
Prep Time: 1 hour, plus chilling time | Cook Time: 20-30 minutes | Total Time: 1 hour 30 minutes – 2 hours Calories: Approximately 400 calories per cronut | Servings: 6-8