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web dev, Society 6 creator, Udemy teacher, traveler, podcastaholic & IFPA-certified pilates lover

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Had to see what all the hype was about. Boy was I pleasantly surprised.

60 ml warm milk
65 ml warm water
6g dried yeast
150g cold, cubed butter
160g flour
30g white sugar
1/2 tsp salt

  • Whisk milk, water and yeast together in a large plastic bowl. Let sit for 10 minutes to activate yeast.
  • Combine salt and white sugar.
  • Add butter to flour and combine with your fingers until the mixture resembles a coarse meal. Don’t go crazy, lumps of butter are good and will help create a luscious, layered texture.
  • Add sugar/salt to flour/butter. Pour combination into the milk/water/yeast.
  • Stir with a spatula until a shaggy ball forms. If the mixture is too sticky, add tablespoons of flour at a time to coax it into a ball. Turn out onto a floured work surface and pat into a thick oval. Wrap in plastic wrap and let sit in fridge for 1.5-2 hours. Touch it as little as possible.
  • Remove plastic wrap and roll into a 1cm thick rectangle. Fold the dough into thirds, first bringing the top third down over the middle and then bringing the bottom third up over the middle.
  • Rotate 90 degrees, roll out, and then fold into thirds again.
  • Repeat the process twice more.
  • Cover with plastic wrap and let rise for 5-7 hours, or overnight, in the fridge.
  • Roll out the dough again, to a ~1/8″ thick rectangle. You should be able to get 8 cronuts out of the first roll, plus 4-6 more if you re-roll the scraps of dough. You can also fry the holes!
  • Use cookie cutters to cut out cronuts and their centers. Transfer to a floured sheet pan to rise for another hour at room temperature, covered with a cloth.
  • Near the end of the rise period, fill a large pan with canola oil approximately ~1/2-3/4″ deep. If you’re making glaze, start that now too (see below for recipes). Heat the oil over low-medium heat.
  • Fry cronuts, without crowding, for ~2 minutes on each side. You’re shooting for a lovely golden color, not too dark.
  • Remove from oil and let cool on paper towels.
  • Drizzle with glaze and sprinkles.