Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

How to Make Cronuts, Part I (The Dough)

4

305 min

How to Make Cronuts, Part I (The Dough)

How to Make Cronuts, Part I (The Dough) Photo 1

Time

305 min

Serving

14 persons

Calories

241

Rating

4.00★ (24)

Cuisine

Author: Victoria Buriak
Cronuts are the doughnuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant.

Ingredients

  • active dry yeast: 1 pack (.25 ounce pack)
  • warm water (105 degrees F/41 degrees C): 0.5 cup
  • milk: 0.5 cup
  • ½ tablespoons white sugar: 2 piece (to taste)
  • butter: 2 Tbsp (melted)
  • egg: 1 piece
  • fine salt: 1 tsp
  • vanilla extract: 1 tsp
  • freshly grated nutmeg: 0.125 tsp
  • all-purpose flour: 1 pound
  • European-style (low-moisture) butter at room temperature: 12 Tbsp (divided)

Metric Conversion

Stages of cooking

How to Make Cronuts, Part I (The Dough) Photo 21
How to Make Cronuts, Part I (The Dough) Photo 32
How to Make Cronuts, Part I (The Dough) Photo 43
How to Make Cronuts, Part I (The Dough) Photo 54
How to Make Cronuts, Part I (The Dough) Photo 65
How to Make Cronuts, Part I (The Dough) Photo 76
How to Make Cronuts, Part I (The Dough) Photo 87
How to Make Cronuts, Part I (The Dough) Photo 9 8
  1. Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add milk, sugar, 2 tablespoons melted butter, egg, salt, vanilla extract, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer.
    How to Make Cronuts, Part I (The Dough) Photo 2
  2. Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl.
    How to Make Cronuts, Part I (The Dough) Photo 3
  3. Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax.
    How to Make Cronuts, Part I (The Dough) Photo 4
  4. Remove dough from the refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4-inch thick. Evenly spread 1/2 of the softened butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining butter on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky.
    How to Make Cronuts, Part I (The Dough) Photo 5
  5. Return dough to floured work surface and pat very gently into an 8x14-inch rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again, keeping the edges as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours.
    How to Make Cronuts, Part I (The Dough) Photo 6
  6. Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed.
    How to Make Cronuts, Part I (The Dough) Photo 7
  7. Use a sharp 3-inch round cutter to cut 8 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
    How to Make Cronuts, Part I (The Dough) Photo 8
  8. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto the prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.
    How to Make Cronuts, Part I (The Dough) Photo 9

How did you like this article?

You may also like