Cronut
Servings: 8 cronuts
Calories: 590kcal
Cost: $9
The N.Y craze
Equipment
- 1 Stand mixer
- 2 Baking trays
- 1 Cooling rack
- 1 Shallow frying pan
- 3 Pastry bowls
- 1 Rubber spatula
- 1 Dough scraper
- 1 Rolling Pin
- 1 Piping bag
- 1 Slotted spoon
- 1 Digital thermometer
- 1 Scale
Ingredients
- 1.5 qt/L High smoking point oil for frying
Dough
- 250 g Bread flour
- 250 g All-purpose flour
- 18 g Instant yeast
- 12 g Salt
- 40 g Sugar
- 60 g Egg whites
- 190 g Water or milk
- 100 g Cubed butter 82% fat minimum
Butter For Folding
- 125 g Soften butter 82% fat
Pastry Cream
- 400 g Pastry cream/custard Recipe
Lemon Glaze
- 220 g Powdered sugar sifted
- 60 g Lemon juice
Instructions
Cronut Dough
- Learn more about croissant: Best Butter Croissant.In a bowl, whisk together the flours, sugar, salt, and instant yeast. (If using fresh yeast, crumble it in with the liquid ingredients in the next step.)Transfer the dry ingredients to a mixer bowl. With the dough hook attached, mix on low speed until combined. Increase to medium speed and mix for about 7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. Scrape the bowl as needed. The final dough temperature should be 75-80°F (25-27°C).Shape the dough into a tight ball. Place it in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place (75-85°F/25-29°C) for 90 minutes, or until doubled in size. Gently punch down the dough and turn it out onto a counter. Shape it into a tight oval, flatten it slightly, and cover. Freeze for 15 minutes, then flip and freeze for another 15 minutes.The dough can now be refrigerated for 1 to 12 hours before beginning the lamination process.
Folding Process
- First Single Turn (Letter Fold): Roll the chilled dough into a 7x22-inch (18x55cm) rectangle. Spread softened butter evenly over the entire surface. Perform a "letter fold" (fold the bottom third up and the top third down over it). This completes the first turn, creating 7 layers. Gently flatten the dough packet, cover it, and refrigerate for 30 minutes to relax the gluten.Second Single Turn: Place the chilled dough on a floured surface with the seam sides positioned at 12 o'clock and 6 o'clock. Roll it out again into a 7x22-inch (18x55cm) rectangle. Brush off any excess flour and perform a second "letter fold." This is the second turn, creating 19 layers. Cover and chill for 30 minutes.Third Single Turn: Repeat the process from the second turn: roll into a 7x22-inch rectangle, brush off excess flour, and perform a final "letter fold." This is the third turn, creating 55 layers. Wrap the dough and chill for 20 minutes.Shaping and Proofing: Roll out the pastry slightly to even it out, then refrigerate for 1 hour. Finally, roll the dough into a precise 16x8.5x0.5-inch (42x22x1.25cm) rectangle. Cover tightly and chill overnight.
Cutting Cronut
- Cut the dough into 3.5-inch (9cm) diameter rounds. Use a 1.2-inch (3cm) cutter to punch out the center hole from each round. Place the cronuts on a tray lined with a silicone mat. Save the scraps for another use.
Proofing
- Loosely cover the cronuts with plastic wrap and let them proof for about 90 minutes, or until they reach a height of 1.4 inches (3.5cm). For easier handling, chill the proofed cronuts for 30 minutes before frying.
Lemon Glaze
- Mix lemon juice with the powdered sugar.
Frying Cronut
- Heat oil to 375°F (190°C. Carefully lower the proofed cronuts into the hot oil, frying only 2-3 at a time to avoid crowding. Fry for 1.5 - 2 minutes per side, until deep golden brown and puffed.Using a slotted spoon or spider, transfer the fried cronuts to a wire rack set over a baking sheet (or onto paper towels) to drain. This allows excess oil to drip off and keeps the bottoms from getting soggy.
Glazing
- While the cronuts are still warm, dip the top of each one into the glaze, allowing the excess to drip off. Let the glaze set completely.
Serve
- Once the cronuts are fully cooled, use a piping bag to fill them with custard through the side or through the center hole. For the best experience, garnish with a bit of zest if desired and enjoy the cronuts within 3 hours of frying.
Nutrition
Serving: 125g | Calories: 590kcal
4 thoughts on “Cronut”
Hi Bruno, after frying , my leyers fall apart. What I dit wrong?
Pavel
Hi Pavel,
If your cronuts are falling apart while frying, a few things could be going wrong. If the dough isn’t proofed enough, it won’t have developed the necessary gluten structure, making it fragile causing it to break apart during frying. Let your cronuts proof at room temperature until they are puffy but not overly soft (around 2 hours, depending on temperature).
Also, the flour you use may be too high in gluten. Follow the recipe accordingly. Hope this help! 🌝
Hi Bruno… As for the soften butter… Do I have to use butter that has 84% fat or any type of butter will do? If any type of butter, should it be used Salted or Unsalted butter?
Hi Wardah,
The recipe has been updated for you! Happy baking 🤩