Ingredients
Equipment
Method
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.
