I use affiliate links on my blog. When you click on my links, I may make a commission. Thank you!

Wow! Cronuts have gone viral! Cronuts are basically a fancy croissant and donut hybrid mix. Since I don't live in New York, I had to make my own at home. I found a great recipe on Food52, and actually made it without breaking anything! At the bakery in New York, they're fried in grapeseed oil, and I'm sure there's some top secret ingredient, but this cronut copy cat recipe is good enough for me! It did take like six hours though… so let's get started.

Cronut Copycat Recipe

Cronut Copycat Recipe

Cronut Copycat Recipe

Dough Ingredients

3/4 cups warm milk
1 tablespoon active dry yeast
1/3 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour (divided)
1 teaspoon salt
1 cup room-temperature butter

Glaze Ingredients

1/2 cup powdered sugar
3 tablespoons pure maple syrup
1 to 2 tablespoons milk

Directions

Cronut Copycat Recipe

In a large bowl, mix together milk and yeast. Add in sugar, eggs, vanilla, and salt.

Cronut Copycat Recipe

Add in one cup of the flour, mix. Add in two more cups of flour, kneading until dough is elastic but still a little tacky.

Cronut Copycat Recipe

Transfer the cronut dough over to a baking sheet, cover with plastic wrap and chill in the refrigerator for half an hour.

Cronut Copycat Recipe

While dough is chilling, combine the butter and 1/4 cup flour with mixer, until smooth.

Cronut Copycat Recipe

Take dough out of the refrigerator, and set it onto the lightly floured counter top. Roll the dough into a rectangle about 1/2″ thick. Spread the butter evenly over the dough. This is where it gets fun. Fold the dough in thirds, like you would a piece of paper. Cover the dough in plastic wrap, and put it back in the refrigerator for another 30 minutes.

Take the dough out, put it back on the countertop, and roll it out into another rectangle. Be sure to keep the open sides to your left and right. Fold the dough into thirds again. Chill the dough for another 30 minutes.

Repeat this process four times total. The first time you chilled the dough did not count – so you need to do it three more times after doing the step above. This part really confused me. The last time you wrap the dough in plastic wrap and put it in the fridge, leave it in there for an hour.

Cronut Copycat Recipe

Heat deep fryer up to 350* F. Roll your dough out to 1″ thickness, then cut into rings. I used a drinking glass for mine, and the lid of the sprinkles to make the holes in the middle. I practiced cooking the dough holes before putting the actual croissant rings in the fryer. They seemed very easy to screw up, so I wanted to be careful.

Cronut Copycat Recipe

Fry croissant rings, one at a time, until brown. This took about a minute or two on each side for mine. Flip them as necessary until they're the perfect golden brown. Set croissant rings on paper towels to drain. Roll in cinnamon and sugar, and cover with maple glaze or the frosting/icing of your choice.

Cronut Copycat Recipe

To make maple glaze, whisk together powdered sugar, maple syrup, and milk. Drizzle over cronuts while they're still warm. This batch made 9 cronuts.

Have you heard of Cronuts? If you live in New York, have you tried them? Make your own and let me know how they turn out! Please pin it!

Cronut Copycat Recipe

These copycat cronuts are time consuming, but so worth it!

  • 3/4 C. Warm Milk
  • 1 Tbsp. Active Dry Yeast
  • 1/3 C. Sugar
  • 2 Lg. Eggs
  • 1 Tsp. Vanilla
  • 3 1/2 C. All-Purpose Flour (divided)
  • 1 Tsp. Salt
  • 1 C. Room-Temperature Butter
  • 1/2 C. Powdered Sugar
  • 3 Tbsp. Pure Maple Syrup
  • 1 to 2 Tbsp. Milk
  1. In a large bowl, combine milk and yeast.
  2. Add sugar, eggs, vanilla, and salt.
  3. Add one cup of the flour. Mix well.
  4. Add two more cups of flour, kneading until dough is elastic but still a little tacky.
  5. Transfer the cronut dough to a baking sheet. Cover with plastic wrap and chill in the refrigerator for half an hour.
  6. While dough chills, combine the butter and 1/4 cup flour with mixer, until smooth.
  7. Remove dough from and set it onto the lightly floured counter top.
  8. Roll the dough into a rectangle about 1/2″ thick.
  9. Spread the butter evenly over the dough.
  10. Fold the dough in thirds.
  11. Cover the dough in plastic wrap, and put it back in the refrigerator for another 30 minutes.
  12. (Take the dough out, put it back on the countertop, and roll it out into another rectangle. Be sure to keep the open sides to your left and right. Fold the dough into thirds again. Chill the dough for another 30 minutes.) Repeat FOUR TIMES, leaving the wrapped dough to chill for an hour at the end of the fourth time.
  13. Heat deep fryer to 350* F.
  14. Roll your dough out to 1″ thickness, then cut into rings.
  15. Fry croissant rings, one at a time - a minute or two on each side. Flip as necessary until they’re the perfect golden brown.
  16. Set croissant rings on paper towels to drain.
  17. Roll in cinnamon and sugar, and cover with maple glaze or the frosting/icing of your choice.
  18. (To make Maple Glaze - Whisk together powdered sugar, maple syrup, and milk. Drizzle over cronuts while they’re still warm.)
  19. Serve and Enjoy!
SlapDashMom
Sadie Mae is a Lifestyle blogger living in Arizona with her three daughters. Her passions including traveling, healthy living, and teaching women how to work from home so they can spend more time with their kids.

24 Comments

  1. It is weird that cronuts have taken off. I have always made my donuts using the tub croissants. I usually just slice them off, poke a hole in them, and then fry them up and put a little powdered sugar on top. These looks really really good though. :p

    1. I’ve never heard of tub croissants, do you get them at Walmart? I’d love to try an easier version lol.

      1. Maybe like pillsbury croissants? Thats the only way I have seen them here in Canada though :)

  2. Maybe she meant TUBE croissants? I don’t know that I have the patience to work with dough that long. My kid will probably make me try though.

  3. Holy cow, 6 hours! That’s dedication. Don’t think that everyone in NYC has had a cronut. Only one place makes them and you have to line up early in the morning to get one before they run out. So most of us haven’t had them. And many people who have, work someplace where they can send some poor intern to stand on line to get them. One other place has been selling knock offs, and I expect they’ll become more widespread.

    So how were they?

    1. But it’s a lot of that time just chilling in the fridge

  4. They turned out amazing! The craze has come over to Australia with one of our chefs making his own version of this called the Zonut. Found you via Chef in Training and have pinned your recipe for when I am game enough to try it.

    Have a great week
    Cath

  5. They look heavenly. Bet I couldn’t eat just one! Thanks for sharing at Inspire Us Thursday.

  6. Awesome tutorial for the delicious Cronut! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

  7. Thanks for the recipe and the pictures, but it only takes me 3 hours to drive to New York, think I will try that first. LOL

  8. Congratulations!
    Your recipe is featured this week on Full Plate Thursday. Have a great weekend and enjoy your new Red Plate!
    Come Back Soon,
    Miz Helen

  9. Love this! Have been wanting to try this from all the buzz I’ve heard. It does sound easy. I don’t know if I have the patience to make them from scratch, but I know I should!

  10. I actually ate my first Cronut on Sunday at a blogger event. It was a tapas competition, and the blogger who entered made cronuts stuffed with meat. YUM!

  11. I used this recipe as a dessert for a dinner party that I had with some of my best girlfriends and I was a hit. I did however omit the cinnamon-sugar and the glaze that you provided for a more grown up glaze (a smooth rum glaze) that went perfect with both the gathering and the meal. But I will definitely be trying this delicious recipe in its breakfast format one day soon.
    Thanks for sharing such a wonderful creation!!!!

  12. These look amazing and it’s similar to making that puffed pastry! Which is my next thing to make, I have searched recipes and compared them. I have one that seems good and the easiest lol lots of folding and rolling in that dough too. These look good though I may have to try these too! I love baking and cooking also :) I just can’t always do it.

  13. This is the same process you use to make puff pastry? So if your looking for a short cut maybe try store bought puff pastry dough u can get it almost anywhere.

  14. I’ve made them twice in two weeks. Time consuming but very easy and well worth the effort… delicious!

  15. So, you put all of the butter on the dough the first time, and then just roll out and fold the dough all the other times? I just want to make sure that it isn’t where you split up the butter, and put it on the dough each time you roll it out. Thanks.

  16. Has anybody tried baking them instead of frying?
    Dawn

Leave a Response