Homemade Cronuts – How to Make Donuts at Home Easy Recipe
Some mornings just whisper, 'Go big or go back to bed.' That’s when I reach for my cronut recipe—a gloriously flaky, sugar-dusted hybrid of croissant and doughnut that honestly should come with a warning label. They're buttery. They're crisp. They might even make your neighbors knock just to 'borrow sugar.'
I've danced with store-bought versions, but trust me, once you’ve made these at home, you’ll never look back. It’s not as scary as it sounds—just a little patience, a lot of layering, and the wonderful scent of fried dough drifting through your kitchen.
Whether you’re looking for a weekend baking project, something to impress your in-laws, or simply need a sweet reward for surviving the week, these cronuts hit every note. Yes, they take time. But time, butter, and a bit of joy make all the difference.
Servings: 12 pieces
Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup warm milk
- 2 large eggs
- 1 cup unsalted butter (cold and sliced)
- Vegetable oil for frying
- 1/2 cup sugar for dusting
- Optional: pastry cream or jam for filling
Instructions
- In a large mixing bowl, combine flour, sugar, yeast, and salt. Stir it like you're stirring up some joy.
- Add warm milk and eggs. Mix until dough comes together—sticky is okay.
- Wrap it up and chill the dough for at least 30 minutes. Let it rest; it’s earned it.
- Roll dough into a rectangle, place butter slices in the center, fold, and roll again. Do this 3 times with chilling in between.
- Cut out donut shapes using a cutter. If you don’t have one, a glass and a shot glass work fine. Don’t stress it.
- Let shaped dough rise for 1 hour in a warm spot (like your oven with the light on).
- Heat oil to 350°F. Fry each cronut 2–3 minutes per side until golden and puffy.
- Let them drain on paper towels, then dust in sugar. Optional: Fill with pastry cream or jam. You’ve already come this far—why not?